The Burnt Vegetables Salad is not just a dish; it’s an experience that tantalizes your taste buds with every forkful. Let’s embark on this flavorful adventure together.

The Recipe

Ingredients

4 bell peppers (I adore the visual appeal of multicolored, but any will do)
3-4 eggplants
3-4 tomatoes
1-2 zucchini
1 red onion
Smoked salt and pepper to taste
Toasted ciabatta to serve

Instructions

Prepare the Vegetables: Arrange the washed vegetables on a baking tray.
Grill to Perfection: Grill or bake at a high heat in the oven or pizza oven (thanks to @gozney for mine) until they’re burnt and soft. Aim for about 450°F for 20 minutes, but keep in mind that temperature and time may vary based on your oven and the size of the vegetables. Avoid overcooking.
Cooling Time: Once removed from the oven, let them rest for 10-15 minutes to cool down.
Peel and Chop: Gently peel the skins and cut the vegetables into bite-sized pieces.
Mix it Up: In a large bowl, combine all the vegetables and toss them with the herb and lemon vinaigrette.

For Herb and Lemon Vinaigrette

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar or balsamic vinegar
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh rosemary or thyme, chopped (optional)
Salt and pepper, to taste
Zest of 1 lemon (optional for an extra citrusy kick)

Instructions

Whisk Together: In a bowl, combine the olive oil, lemon juice, vinegar, and garlic until well blended.
Herb Infusion: Stir in the basil, parsley, and any other herbs you fancy.
Season Well: Add salt and pepper to your liking. If desired, stir in the lemon zest for an extra layer of flavor.
Dress to Impress: Just before serving, drizzle the vinaigrette over the grilled vegetables.
Serve with Style: Accompany your salad with slices of toasted ciabatta.

Can I prepare the vegetables ahead of time?

Absolutely! I often grill the vegetables a day in advance. Once cooled, I store them in an airtight container in the fridge. This not only saves time but also intensifies the flavors.

What’s the secret to a perfect char?

Patience and a hot grill. Don’t rush the process; let the vegetables develop that beautiful, blackened exterior that’s key to our salad’s unique taste.

Burnt Vegetables Salad

🌶️🍆 Grilled Mediterranean vegetables served with a zesty herb and lemon vinaigrette, perfect for a light and flavorful meal. This recipe is ideal for a healthy lunch or dinner, bringing vibrant colors and fresh flavors to the table.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Side Dish

Cuisine Mediterranean

Servings 4

Equipment

Baking tray
Oven or pizza oven
Large bowl
Whisk
Knife and cutting board
Citrus juicer (for lemon juice)
Measuring spoons

Ingredients

4 bell peppers multicolored preferred
3-4 eggplants
3-4 tomatoes
1-2 zucchini
1 red onion
Smoked salt and pepper to taste
Toasted ciabatta for serving

For Herb and Lemon Vinaigrette Ingredients

¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar or balsamic vinegar
2 cloves garlic minced
1 tablespoon fresh basil chopped
1 tablespoon fresh parsley chopped
1 teaspoon fresh rosemary or thyme chopped (optional)
Salt and pepper to taste
Zest of 1 lemon optional for an extra citrusy kick

Instructions

Put the washed vegetables on a baking tray.
Grill, bake on high heat in the oven, or in the pizza oven until burnt and soft. For about 450°F for 20 minutes; adjust temperature and time based on oven and vegetable size. Do not overcook it.
Remove from the oven and let it stay for 10-15 minutes to cool down.
Peel and cut everything.
In a large bowl, mix together all vegetables and add herb and lemon vinaigrette.

For Herb and Lemon Vinaigrette

Combine Ingredients: In a bowl, whisk together the olive oil, lemon juice, vinegar, and garlic until well combined.
Add Herbs: Stir in the chopped basil, parsley, and other herbs of your choice.
Season: Add salt and pepper to taste. If using, mix in the lemon zest for an additional layer of flavor.
Serve: Drizzle the vinaigrette over your grilled vegetables just before serving.
Serve with toasted ciabatta.

Keyword Grilled vegetables, Herb and lemon vinaigrette, Vegetarian

Post-Cooking FAQs

How can I store leftovers?

If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to meld and develop over time.