Grilled Winter Vegetable Salad

Name: Grilled Winter Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 piece Zucchini (1 Green zucchini cut into rounds); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) cut into wedges); 1 piece Bell Pepper (1 Orange Bell pepper (Capsicum) cut into wedges); 1 piece Japanese Eggplant (1 Japanese Eggplant cut into rounds); 1 piece Yellow Onion (1 Onion cut into wedges); 2 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil + 1 tablespoon Extra Virgin Olive Oil); 0 pieces Table Salt (Salt to taste + Salt to taste); 1 tsp Dried Basil (1 teaspoon Dried basil leaves); 1 tsp Dried Oregano (1 teaspoon Dried oregano); 1 tsp Red Wine Vinaigrette (1 teaspoon Red Wine Vinaigrette); 1 tsp Honey (1 teaspoon Honey); 1 tsp Hot Sauce (1 teaspoon Tabasco Original - Hot Sauce)

A Mediterranean-style salad of grilled winter vegetables like zucchini, bell peppers, and eggplant, dressed with an olive oil, vinaigrette, and honey mixture.

40 minMediterranean

Servings4

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Pescatarian

Steps

1To begin making the Grilled Winter Vegetable Salad Recipe, on a cast iron stovetop grill or any other griddle pan; heat 2 tablespoons of olive oil on medium heat.
2Place all the vegetables on the pan and grill them on both sides until striped and softened. Once grilled, remove from the pan and arrange them on a platter to wish to serve. Allow it to cool.
3In a small bowl, combine all the ingredients for the dressing.
4When you are ready to serve the salad, drizzle the dressing over the plated vegetables, sprinkle some crumbled feta and parsley and serve.
5Serve the Grilled Winter Vegetable Salad Recipe for the warm winters along with Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce and Eggless Coffee Souffle Recipe With Chocolate Sauce.