To prepare an incredibly delicious warm salad of grilled vegetables, you do not need to wait for a special occasion. If you have a grill pan or an electric grill, you can cook it at least every day.
Ingredients
- Zucchini - 1 piece
- Eggplant - 1 piece
- Corn (cobs) – 5-6 pieces
- Bow purple - 1 piece
- Tomatoes - 2 pieces
- Garlic - 1 clove
- Greenery - 5-6 twigs
- Balsamic vinegar - 1 tbsp.l.
- Soy sauce - 2 art.l.
- Olive oil - 4 tbsp.l.
- Dried herbs - 3 pinches
Step-by-step cooking recipe
Wash zucchini and eggplant and cut into slices. Drizzle with olive oil and add dried herbs.
Chop the peeled purple onion, wash the corn. Also sprinkle with oil and sprinkle with herbs.
Cut tomatoes into slices, sprinkle with oil and add herbs.
Fry the zucchini and eggplant on the grill for 3-4 minutes, until bright toasted strips.
You also need to fry the purple onion, also 3-4 minutes. Then send it to the salad bowl.
Fry the corn and tomatoes for 3-4 minutes.
Cut the corn into pieces and put it in a bowl together with the tomatoes.
Add chopped garlic, as well as chopped herbs (basil, dill, parsley).
Season the salad with soy sauce, balsamic vinegar and serve. An ideal addition to meat or fish.
