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.
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.