Today we will prepare a beautiful and tasty dish, which can be a light dinner or serve as a side dish to meat or poultry.
Warm grilled vegetable salad with feta cheese, rucola and balsamic sauce
Difficulty: 3/10
Cooking time: 40 minutes
Servings: 4
Ingredients:
- eggplant - 3 pcs.,
- zucchini - 2 pcs.,
- sweet pepper - 2 pcs.,
- cherry tomatoes - 250 gr,
- Feta cheese - 200 gr,
- Rukkola - 1 large bunch,
- parsley - 4 branches,
- basil - 4 branches,
- soy sauce - 3 tablespoons,
- olive oil - 4 tablespoons,
- lemon juice - 1 tablespoon,
- spicy herbs (I have basil, marjoram, rosemary, savory, oregano)
The composition of this salad is quite arbitrary. For example, you can add onions, fried in thick rings, champignons quarters. You can take a mix of salads instead of arugula, and instead of feta you can use cheese, tofu, mozzarella, chips of parmesan and even grain cottage cheese.
If you do not have a frying pan, ~ it will have to be bought urgently ~ you can fry vegetables on a thick-walled frying pan or bake them on a grate in the oven or on coals.
I have such a frying pan and I use it very actively. So this time it served me)))
Heavy!
Preparation:
Eggplant and zucchini cut in circles or slightly obliquely, chop peppers
Vegetables for grilling I like to pickle. To do this, I need soy sauce, lemon juice, herbs, olive oil (2 tablespoons use for marinade, as much for lubricating the frying pan) and a large bowl
The composition of herbs take on your taste, you can take a ready mix of Provencal or Italian.
Cut the vegetables into a bowl, add all the ingredients of the marinade, a couple of pinches of all herbs, mix and let stand for 10 minutes
Well, we heat the frying pan and grill all vegetables until the appearance of characteristic dark stripes. On the circles of eggplant and zucchini it is easy to make a lattice. Before bookmarking each batch, I slightly lubricate the olive oil "ribs" of the frying pan with a brush.
Do not forget to turn on the hood at full capacity, and that is the risk that the neighbors of firefighters will call, smelling smoke
Peppers just randomly shift several times from one side to the other to bake them from all sides. Tomatoes should be lightly burned in a frying pan, rolling from side to side, and you can use fresh ones.
When there is no cherry, I take fleshy tomatoes, cut them in thick circles, fry them not long at all, so they do not fall apart on the grill and immediately with the help of a spatula I carefully shift to the salad
Vegetables are ready. They are obtained "al dente" - crispy and very juicy
I spread out the salad immediately. I pour a plate of balsamic sauce, lay out the leaves of the arugula, a few slices of squash, eggplant and pepper.
Small cherry can be put entirely. I was big, and I cut them into 4 parts.
On top I put pieces of feta, parsley leaves and basil. A little more sprinkle with balsamic sauce
Enjoy!
Bon Appetit! And bright to you of spring