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🥗 Crunchy Grilled Vegetable Salad with Herb Dressing

150 kcal · 30 min · 4 servings

Crunchy Grilled Vegetable Salad with Herb Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the eggplant under running water.
  2. 2. Cut off the hard ends on both sides of the eggplant.
  3. 3. Cut the eggplant into coarse, irregular cubes.
  4. 4. Sprinkle some salt over the eggplant cubes.
  5. 5. Place the cubed eggplants on a sheet of kitchen paper.
  6. 6. Rinse the zucchini under running water.
  7. 7. Remove the hard ends from both sides of the zucchini.
  8. 8. Slice the zucchini diagonally into slices about half a centimeter thick.
  9. 9. Wash the bell pepper thoroughly.
  10. 10. Cut the bell pepper in half lengthwise.
  11. 11. Remove the seeds and the hard core from the inside of the pepper.
  12. 12. Cut the pepper halves into wide strips.
  13. 13. Cut the shallots in half lengthwise.
  14. 14. Remove the dry outer skin of the shallots.
  15. 15. Cut each peeled shallot half into two quarters.
  16. 16. Remove the dry roots and green tips of the spring onions.
  17. 17. Cut the spring onions diagonally into pieces about five centimeters long.
  18. 18. Rinse the thyme sprigs under running water.
  19. 19. Shake the wet thyme sprigs vigorously to remove excess water.
  20. 20. Pluck the small thyme leaves off the woody stems.
  21. 21. Peel the garlic clove and remove the skin.
  22. 22. Roughly chop the garlic with a knife.
  23. 23. Put the thyme leaves and chopped garlic into a large bowl.
  24. 24. Pour five tablespoons of olive oil into the bowl.
  25. 25. Season the marinade with salt and black pepper.
  26. 26. Mix the ingredients in the bowl well together.
  27. 27. Take the eggplant cubes off the kitchen paper.
  28. 28. Pat the eggplant cubes dry with a new piece of kitchen paper.
  29. 29. Add all prepared vegetables to the bowl with the marinade.
  30. 30. Toss the vegetables in the marinade so that everything is well coated.
  31. 31. Rinse the parsley under running water.
  32. 32. Shake the parsley vigorously to shake off the water.
  33. 33. Pluck the parsley leaves from the stems.
  34. 34. Roughly chop the parsley leaves.
  35. 35. Put two tablespoons of olive oil into a separate small bowl.
  36. 36. Add some balsamic vinegar to the bowl with the oil.
  37. 37. Add some beet syrup to the bowl.
  38. 38. Season the dressing with salt and black pepper.
  39. 39. Whisk the dressing vigorously with a fork or spoon.
  40. 40. Add the chopped parsley to the bowl with the dressing.
  41. 41. Set the bowl with the finished dressing aside.
  42. 42. Preheat your grill and set it to medium to high heat.
  43. 43. Take the marinated vegetables out of the marinade bowl.
  44. 44. Place the vegetables on the hot grill grate.
  45. 45. Grill the vegetables for about five minutes.
  46. 46. Drizzle the remaining marinade over the vegetables on the grill.
  47. 47. Grill the vegetables for another two minutes.
  48. 48. Take the grilled vegetables off the grill.
  49. 49. Put the hot vegetables directly into the bowl with the dressing.
  50. 50. Mix the vegetables and the dressing well together.
  51. 51. Serve the salad while it is still lukewarm.

Nutrition per serving