Grilled Vegetable Salad
A filling salad that uses left over vegetables. Unbelievably good.
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Servings: 6 people
Calories: 88kcal
Ingredients
The Salad
- 1 large fennel bulb anise
- 1 large eggplant / aubergine or courgettes
- 2 tbsp Extra Virgin olive oil 30 ml
- 1 cup finely chopped tomatoes 250 ml
- Salt
The dressing:
- 2 tbsp Extra Virgin olive oil 30 ml
- 1 tbsp fresh orange juice 15 ml
- 1 tbsp red wine or balsamic vinegar 15 ml
- 1 tbsp finely chopped fresh mint leaves 15 ml
- 1/2 tsp grated fresh ginger 2 ml
- Salt
Instructions
- Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core intact to hold the slices together.
- Cut the eggplant into 1/2-inch (1 cm) slices.
- Combine the fennel, eggplant, olive oil, salt, and pepper in a bowl and toss to coat the vegetables with the oil.
- Grill the fennel over hot coals for about 5 minutes on each side, and the eggplant for about 3 minutes on each side.
- Remove from the grill and chop into 1/2-inch dice, discarding the core of the fennel bulb.
- Combine the chopped fennel, eggplant, and tomato in a serving bowl.
- Whisk together the ingredients for the dressing and toss with the vegetables.
- Serve warm or chilled.
Nutrition
Sodium: 2mg | Sugar: 1g | Fiber: 0.5g | Potassium: 124mg | Calories: 88kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 9g | Protein: 0.4g | Carbohydrates: 2g
