Grilling fresh vegetables not only brings out their natural sweetness, but gives them a lovely smoky flavor as well. Combined with this unique dressing, they make a tasty and nutritious salad
Grilled Vegetable Salad Recipe
How to Make Grilled Vegetable Salad
Check below for printable version of this Grilled Vegetable Salad
Grilled Vegetable Salad
Ingredients
- 1 large fennel (anise) bulb
- 1 large Japanese eggplant
- 2 Tbs (30 ml) extra-virgin olive oil
- Salt and freshly ground pepper to taste1 cup (250 ml) finely chopped tomatoes
For the dressing:
- 2 Tbs (30 ml) extra-virgin olive oil
- 1 Tbs (15 ml) fresh orange juice
- 1 Tbs (15 ml) red wine or balsamic vinegar
- 1 Tbs (15 ml) finely chopped fresh mint leaves
- 1/2 tsp (2 ml) grated fresh ginger
- Salt and freshly ground pepper to taste
Instructions
- Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core intact to hold the slices together. Cut the eggplant into 1/2-inch (1 cm) slices. Combine the fennel, eggplant, olive oil, salt, and pepper in a bowl and toss to coat the vegetables with the oil. Grill the fennel over hot coals for about 5 minutes on each side, and the eggplant for about 3 minutes on each side. Remove from the grill and chop into 1/2-inch dice, discarding the core of the fennel bulb. Combine the chopped fennel, eggplant, and tomato in a serving bowl. Whisk together the ingredients for the dressing and toss with the vegetables. Serve warm or chilled. Serves 4 to 6.