Grilled Vegetable Salad (Vegan)

Even if you're not vegan, you can serve this salad as an excellent snack at barbecue parties. Let's come to our very simple and delicious recipe;

Materials

1 large red onion

8 medium pointed tomatoes

8 medium/small eggplants

4 medium zucchini

300 g pumpkin

2 medium capia peppers

For the sauce;

1/4 cup olive oil

1/4 cup balsamic vinegar

1 crushed garlic

Juice of half a lemon

Fabrication

Cut the eggplant and zucchini lengthwise into thin strips. Sprinkle salt on the eggplants to remove the bitterness and leave them in a strainer for 30 minutes. Then rinse with cold water and dry with a cloth.

In the same way, cut the onion, pumpkin, tomato and capia pepper into 8 equal parts as thin strips. Apply a thin layer of olive oil to all vegetables.

Throw the vegetables into the heated barbecue and cook on both sides until brown marks. Then take it to the serving plate.

We come to the most fun part; For the sauce, shake the olive oil, balsamic vinegar, garlic and lemon juice in a jar with all your might. You can combine the sauce with the vegetables on the serving plate and enjoy it!

Source: The Australian Women's Weekly Cookbooks