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Grilled vegetable salad

Author
Cookinero 10 Nov 2022
17020
Grilled vegetable salad

How to cook Grilled vegetable salad

Step 1

Grilled vegetable salad

Cut the olives randomly.

Step 2

Grilled vegetable salad

Tear the lettuce leaves into bite-sized pieces.

Step 3

Grilled vegetable salad

Cut the eggplant into rings, season with salt. Let stand for 10-20 minutes, then drain the resulting juice and fry the grill in a heated frying pan, sprinkling it with vegetable oil.

Step 4

Grilled vegetable salad

Do the same with zucchini.

Step 5

Grilled vegetable salad

Bring the cob of corn to readiness, then fry in a grill pan.

Step 6

Grilled vegetable salad

Cut a part of the cherry tomato into halves, and stew a part in a frying pan heated with vegetable oil.

Step 7

Grilled vegetable salad

Dissolve cane sugar in apple cider vinegar, add 6 tbsp. l. olive oil, salad spices, mix until sugar dissolves. The amount of ingredients can be adjusted to your taste! Combine all ingredients, drizzle with salad dressing, coarsely chop the walnuts and decorate the salad with them.

Grilled vegetable salad - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute regular white vinegar or balsamic vinegar, but the flavor profile will be slightly different. Apple cider vinegar adds a mild fruity taste, so adjust to your preference.
Store it in an airtight container for up to 3 days. Note that the vegetables may soften over time, so it's best enjoyed fresh.
The recipe is already vegan as written. Just ensure your salad spices and other ingredients are vegan-certified if needed.
Absolutely! An outdoor grill adds a smoky flavor. Just brush the vegetables with oil and grill over medium heat until tender and charred.
Maple syrup, honey, or agave nectar are great alternatives. Adjust the quantity to taste.
Skip the corn and reduce the dressing's sugar. Focus on low-carb veggies like zucchini, eggplant, and leafy greens.
Freezing isn't recommended, as the vegetables will become mushy when thawed. It's best enjoyed fresh or refrigerated for a few days.
Grilled chicken, shrimp, tofu, or chickpeas pair well with this salad for added protein.
Yes, pre-washed and chopped lettuce works fine, but tearing it fresh helps retain crispness and texture.

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