Grilled vegetable salad: recipes and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Grilled vegetable salad is a delicious and he althy snack. It can be served not only on a daily basis, but also put on a festive table. With proper decoration, this dish can look extremely appetizing. The ingredients for such a salad can be a variety of vegetables and other additives. Below are some interesting grilled vegetable salad recipes. You can easily cook such dishes at home.

Quinoa, tuna and grilled vegetable salad

As noted above, any ingredients can be added to grilled vegetables. Such a salad can be either vegetarian or not. This recipe combines tuna, brightly colored vegetables and quinoa for a hearty appetizer. All you need:

• 1 small red pepper in quarters;
• 1 medium zucchini, thinly sliced;
• 1 small eggplant in thin rings;
• 1 small red onion wedges;
• 1 cup (70 grams) quinoa, rinsed and drained;
• 1 water;
• 2 teaspoons olive oil;
• a quarter glass of juicelemon;
• 1 tablespoon Dijon mustard;
• 185 grams canned tuna, drained and drained;
• 2 tablespoons fine basil leaves.

How to make this salad?

Groast the peppers, zucchini, eggplant and onion on a heated oiled grill until tender. Cut into large pieces.

Meanwhile, heat quinoa with water in a small saucepan, bring to a boil. Reduce heat to low and simmer with lid closed for 15 minutes, or until all water has been absorbed. Remove from heat, leave covered for 10 minutes, then stir with a fork. Next, according to the recipe for grilled vegetable salad (see the photo of the dish below), you should do this.

Mix oil, juice and mustard in a screw-top jar, shake well.

Place the quinoa, vegetables and tuna into the sauce bowl and stir gently. Serve with basil leaves.

Some extra items

Vegetables can be pre-grilled and placed in the refrigerator, covered with cling film. So they can be stored for a day. At your discretion, you can make a warm salad of grilled vegetables or cold. You can also add spinach leaves if you like.

Light vegetable salad

This is a light and delicious grilled vegetable salad. For its preparation you will need:

• 1 red bell pepper, chopped;
• 1 sweet potato, peeled, diced;
• 4 smalleggplant, finely chopped;
• 400 canned peas, drained and washed;
• 100 grams of chopped spinach;
• 1 cup soft chickpeas;
• 6 pieces of mozzarella cheese, cut in half.

For the spicy dressing:

• 2 tablespoons of balsamic vinegar;
• 2 tablespoons olive oil;
• 1 garlic clove, minced;
• 1 tablespoon of Dijon mustard.

Cooking vegetable salad with mozzarella

This is a hot grilled vegetable salad. Brush the pepper, sweet potato, and eggplant slices with oil. Grill on the grill for 10-15 minutes until golden brown and tender.

In a small bowl, whisk together all dressing ingredients. Add pepper and s alt to taste.

In a large bowl, combine grilled vegetables with chickpeas, spinach, basil leaves and mozzarella. Drizzle with sauce before serving.

Tunisian vegetable salad

This grilled vegetable salad is made with the Tunisian national spice mix, which consists of coriander, cumin and other spices. Other ingredients for this seasoning can be fresh or powdered garlic and chili powder or paprika.

To dress this salad you will need:

• 2 teaspoons coriander seeds;
• 1 teaspoon cumin seeds;
• half teaspoon black pepper;
• 6 tablespoons olive oil;
• a quarter cup of leaf parsley,sliced;
• 1/4 cup cilantro, chopped;
• 2 tablespoons minced fresh mint;
• 2 tablespoons lemon juice;
• 1 teaspoon grated lemon zest;
• 1 teaspoon sweet paprika;
• ⅛ teaspoons Indian red chilli;
• 1 large garlic clove, minced.

For salad:

• 6 artichokes;
• 5 small white onions;
• 4 large mushrooms, caps only;
• 3 sweet peppers (green, red and yellow);
• 2 zucchini, cut lengthwise into 2 pieces;
• 2 tomatoes, halved;
• 1 medium yellow zucchini, cut lengthwise;
• 1-2 young ears of corn, small;
• 1 large garlic clove.

Cooking spicy oriental salad

Mash coriander and cumin seeds in a mortar. Place spices in a small saucepan and mix with pepper and oil.

Set aside four tablespoons of the mixture in a separate bowl to bake the vegetables on.

Bring the remaining butter mixture to a boil and heat for two minutes. Remove from heat and cool completely. Toss then with the remaining dressing ingredients, cover and set aside to top the grilled vegetable salad later.

Next, thread artichokes, onions and mushrooms onto wooden skewers.

This makes sautéing these vegetables easier and prevents them from slipping between the grates. At the same time, it is undesirable to peel the onion.

Cut the pepper in half and remove the veins and seeds. You may not use skewers on them if the pieces are quite large.

Use a sharp knife to cut the zucchini and zucchini into 2-3cm sections. Be careful not to cut the skin off these vegetables. Use the tip of a knife to cut deep into the flesh at the thickest points, but be careful not to cut off individual pieces.

After cutting, put the zucchini and zucchini on a plate and place it in the microwave for five minutes. These are the thickest vegetables you will grill, so they need to be lightly prepped ahead of time. If they are simply grilled for a long time, they can burn badly on top.

Brush all the vegetables on all sides with the oily seasoning mixture you set aside in the previous step. If it's not enough, add some more olive oil to it.

Spread the coals over most of the bottom of the grill and allow the grate to heat up for five minutes. Lay all the vegetables directly over the coals in a single layer. Place zucchini and zucchini cut side down.

Once the vegetables are browned on the bottom, turn them over. Also pay attention to the following. Each grill has zones that will always stay hotter than others. Keep an eye on each sautéed vegetable and move them around so they cook evenly. When the individual pieces are ready, remove them to a plate.

Zucchini is desirable to fry until slightly burnt skin. The pepper should be dark and slightlyswollen, as this facilitates the removal of the skin. The bow should feel very soft to the touch, and a knife inserted into the thickest part of the piece should slide easily.

Peel the peppers and tomatoes and cut all vegetables into bite-sized pieces. Place them in a large bowl. Cut the kernels off the corn cobs. Pour the cooled dressing over the vegetables and mix very well. Taste and add more pepper or s alt if needed. Transfer the salad to a serving bowl and garnish with the remaining parsley.

Italian style vegetable salad

This grilled vegetable salad is interesting because poppy seeds are added to it. All you need is:

For refueling:

• 2 tablespoons of rapeseed oil;
• 1 tablespoon apple cider vinegar;
• 2 teaspoons tea sugar;
• 1/2 teaspoon grated onion;
• 1/2 teaspoon poppy seeds;
• 1/4 teaspoon ground mustard;
• sea s alt.

For salad:

• 1 small zucchini, cut into 2cm pieces;
• 1 small sweet yellow pepper, cut into 2 cm cubes;
• 2/3 cup cherry tomatoes;
• 2 teaspoons olive oil;
• 1/4 teaspoon tea s alt;
• 1/8 teaspoon fresh ground pepper;
• 2 teaspoons chopped fresh basil;
• 2 teaspoons chopped fresh parsley;
• 1 teaspoon chopped fresh thyme.

How to make an Italian grilled vegetable salad?

This dish has no name because it hasa huge number of variations. To make it, do the following.

In a small bowl, whisk together dressing ingredients ahead of time. Refrigerate for a while.

In a large bowl, combine zucchini, yellow peppers and tomatoes. Add oil, s alt and pepper, stir. Arrange in a skillet or on an open grill rack. Grill, covered, over moderate heat for 10-12 minutes, or until crispy. During cooking, you can turn the pieces so that they do not burn on one side.

Transfer vegetables to a serving bowl, sprinkle with chopped herbs. Serve with sauce.