Salad > Grilled Salads > Vegetable Salads

Pio Quinto's Grilled Vegetable Salad Recipe

Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 large zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/4 cup olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil

Special equipment needed:
- Grill or grill pan

Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant, zucchini, and bell peppers with olive oil and season with salt and pepper.
3. Grill vegetables for 3-4 minutes per side, or until tender and lightly charred.
4. Remove vegetables from grill and let cool.
5. In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, and chopped basil.
6. Add grilled vegetables to the bowl and toss to combine.
7. In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and extra-virgin olive oil.
8. Drizzle dressing over the salad and toss to coat.
9. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 310
- Fat: 28g
- Carbohydrates: 13g
- Protein: 5g
- Fiber: 5g

Substitutions for ingredients:
- Any other vegetables can be used in place of eggplant, zucchini, and bell peppers.
- Goat cheese or blue cheese can be used instead of feta cheese.
- Any other fresh herbs can be used instead of basil.

Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar, for a different flavor.
- Add sliced red onion or chopped walnuts for extra crunch.

Tips and tricks:
- Make sure to brush the vegetables with enough olive oil to prevent them from sticking to the grill.
- Don't overcrowd the grill or grill pan, as this can cause the vegetables to steam instead of grill.
- Let the vegetables cool slightly before adding them to the salad to prevent wilting.

Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped basil or a sprinkle of black pepper.

Garnishes:
- Chopped basil
- Black pepper

Pairings:
- This salad pairs well with grilled meats or fish.

Suggested side dishes:
- Garlic bread
- Roasted potatoes

Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with more olive oil.
- If the vegetables are not cooking evenly, adjust the heat of the grill or grill pan.

Food safety advice:
- Make sure to wash all vegetables thoroughly before grilling.
- Use a food thermometer to ensure that the vegetables are cooked to a safe temperature.

Food history:
- Grilled vegetable salads have been a popular dish in Mediterranean cuisine for centuries.

Flavor profiles:
- This salad is a combination of smoky, charred vegetables and tangy balsamic dressing, with a hint of salty feta cheese and fresh basil.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish at a summer barbecue.

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Taste: Savory, Tangy, Herby, Spicy, Zesty