Let’s make a vitamin-rich grilled salad before the season is not over and while we can still have all fresh veggies!
You can serve this salad as an aperitif at your BBQ Parties even you don’t be a vegan. Here is the very easy and delicious recipe, enjoy!
1 large red onion
8 medium tomatoes
8 medium/small eggplants
4 medium zucchini
300 gr pumpkin
2 medium red capsicums
1/4 cup of olive oil
1/4 cup of balsamic vinegar
1 clove of crushed garlic
Divide eggplants and zucchini into thin strips. Add salt on the eggplants to remove their bitterness and leave them in a colander for 30 mins. Then rinse them with cold water and wipe them.
Secondly divide the onion, pumpkin, tomatoes and red capsicums into 8 pcs in the same way. Apply olive oil to all veggies.
Put the vegetables to preheated barbecue and grill each side until brown streaks appear. Then take them to the serving plate.
The last thing is most fun part; for the sauce, add olive oil, balsamic vinegar, garlic and lemon juice into a jar and shake it strongly. Then mix the sauce and grilled veggies on the serving plate.
Sources: The Australian Women’s Weekly Cookbooks