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🥗 Colorful Salad with Grilled Vegetables

290 kcal · 30 min · 4 servings

Colorful Salad with Grilled Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the arugula under running water.
  2. 2. Spin the greens dry or pat them with a kitchen towel.
  3. 3. Peel the garlic clove.
  4. 4. Finely chop the garlic.
  5. 5. Rinse the bell pepper.
  6. 6. Cut the bell pepper in half.
  7. 7. Remove the stem and seeds from the bell pepper.
  8. 8. Cut the bell pepper into wide strips.
  9. 9. Wash the zucchini and the eggplant.
  10. 10. Cut off the hard ends of the zucchini and eggplant.
  11. 11. Slice the zucchini and eggplant into rounds.
  12. 12. Rinse the tomatoes.
  13. 13. Cut the tomatoes in half.
  14. 14. Remove the hard stem core from the tomatoes.
  15. 15. Slice the tomatoes.
  16. 16. Place the chopped garlic into a bowl.
  17. 17. Add six tablespoons of oil.
  18. 18. Add paprika powder.
  19. 19. Season with salt.
  20. 20. Season with pepper.
  21. 21. Mix the marinade ingredients well.
  22. 22. Add the prepared vegetables to the marinade.
  23. 23. Toss the vegetables to coat them completely.
  24. 24. Let the vegetables marinate.
  25. 25. Take a second bowl.
  26. 26. Add two tablespoons of oil to the second bowl.
  27. 27. Add vinegar.
  28. 28. Add honey.
  29. 29. Add mustard.
  30. 30. Whisk the dressing ingredients well.
  31. 31. Taste the dressing and adjust seasoning if needed.
  32. 32. Add the dry arugula to the dressing.
  33. 33. Toss the arugula with the dressing.
  34. 34. Set the salad aside.
  35. 35. Take an aluminum grilling tray.
  36. 36. Place the marinated vegetables on the tray in portions.
  37. 37. Grill the vegetables for about eight minutes.
  38. 38. Turn the vegetables occasionally while grilling.
  39. 39. Remove the tomatoes from the grill after two to three minutes.
  40. 40. Place the warm grilled vegetables on top of the arugula salad.
  41. 41. Serve the salad immediately.

Nutrition per serving