Grilled Vegetable Salad
Grilled vegetable recipes are one of the best sides for your grilling party. Loaded with eggplant, zucchini, pepper, and tomatoes, Grilled Vegetable Salad is then seasoned with a tangy dressing that brings out the flavors of all of the vegetables. It's perfect for those picky eaters.
- 1 eggplant, sliced in to 1/2-inch thick slices
- 2 medium sliced zucchini, sliced to 2 lengthwise
- 1 bell pepper, deseeded and cut to 4
- 2 plum tomatoes
- 2 tablespoons vegetable oil
- For the Dressing:
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- chili flakes to taste
- 1 garlic clove, minced
Take 1 eggplant and cover it heavily with salt. Leave it for about 15 minutes and then rinse under cold running water.
Slice and cut all of the other vegetables.
Cover all the vegetables with vegetable oil, salt and pepper.
Grill all the vegetables on high heat until grill marks appear and vegetables are softened.
Remove from the heat and cut into bite size pieces.
Mix all dressing ingredients together.
Cover hot vegetables with the dressing and serve warm or cold.