Grilled vegetable salad recipe
Recipe by Theodoros Dionysiou
2 eggplants, thickly sliced
80g oyster mushrooms
2 red bell peppers, quartered lengthways
2 yellow bell peppers, quartered lengthways
2 courgettes, thickly sliced
150ml olive oil
1 tbsp oregano
80g hazelnuts roasted, coarsely chopped
1 bunch lettuce, torn into pieces
salt and black pepper to taste
Vinaigrette Dressing
100ml olive oil
50ml red wine vinegar
1 tsp French mustard
salt and white pepper to taste
Prep. Time → 20 min
Cook Time → 15 min
1. Wash and cut all vegetables as indicated.
2. Brush eggplant, mushrooms, peppers and courgettes with olive oil and cook under a hot grill.
3. Place lettuce in a large bowl and drizzle with some of the vinaigrette.
4. Season with salt and pepper to taste and arrange on a salad platter .
5. Top with grilled vegetables and remaining vinaigrette and garnish with hazelnut pieces.
6. To prepare vinaigrette dressing combine all ingredients in a jar, close tightly and shake well until completely mixed.
starters, salad, grilled vegetable salad July 14, 2014 15:55
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