Ingredients with Measurements:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 garlic clove, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
Special equipment needed:
- Grill pan or outdoor grill
- Mixing bowl
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a mixing bowl, toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side or until tender and lightly charred.
4. In a small bowl, whisk together tahini, lemon juice, water, garlic, cumin, paprika, salt, and black pepper until smooth.
5. Arrange mixed greens on a serving platter.
6. Top with grilled vegetables.
7. Drizzle tahini dressing over the salad.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- Any other vegetables can be used in place of the ones listed.
- Almond butter can be used in place of tahini.
Variations:
- Add grilled chicken or shrimp for added protein.
- Top with crumbled feta cheese or sliced avocado.
Tips and tricks:
- Make sure to slice the vegetables evenly to ensure even cooking.
- Don't overcrowd the grill pan or outdoor grill to ensure proper charring.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat salad in the microwave or on the stovetop until warmed through.
Presentation ideas:
- Arrange the grilled vegetables in a circular pattern on top of the mixed greens for a visually appealing presentation.
Garnishes:
- Top with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with crusty bread or pita for a complete meal.
Suggested side dishes:
- Hummus and pita chips
Troubleshooting advice:
- If the vegetables are not cooking evenly, adjust the heat and/or flip them more frequently.
Food safety advice:
- Make sure to properly wash all vegetables before slicing and grilling.
Food history:
- Grilled vegetable salads are a popular dish in Mediterranean cuisine.
Flavor profiles:
- The grilled vegetables provide a smoky and slightly sweet flavor, while the tahini dressing adds a nutty and tangy flavor.
Serving suggestions:
- Serve as a light lunch or dinner.
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