GRILLED VEGETABLE SALAD RECIPE

This recipe will teach you how to make Grilled Vegetable Salad. It is a quick and easy recipe to make. This is an absolutely fantastic salad to make. The flavours of the red and yellow capsicums, eggplant, garlic, cheese, lemon juice, red onion, rocket leaves, basil leaves, caperberries and lemon wedges plus the lemon dressing are the ingredients that gives the Grilled Vegetable Salad its sensational taste.

Grilled Vegetable Salad Ingredients

2 red capsicums
cooking oil spray
1 Tbs lemon juice
2 yellow capsicums
2 cloves crushed garlic
1 red onion sliced thinly
1 eggplant sliced thickly
1 lemon cut into wedges
100g rocket baby leaves
350g haloumi cheese thinly sliced
1/4 cup fresh basil leaves
1/2 cup drained and rinsed caperberries

Lemon Dressing:
1 tsp sugar
2 Tbs olive oil
1/3 cup lemon juice

Grilled Vegetable Salad Method

First thing to do is to preheat the grill. Cut the capsicums into quarters and discard the seeds and membranes then roast them under the grill skin side up antil skin blisters and blackens. Cover the capsicums with plastic wrap for 5 minutes and then peel away the skin then slice thinly. On an oiled oven tray place the eggplant slices then spray with oil and sprinkle with half the garlic. Cook under the preheated grill making sure to turn them occasionally for about 15 minutes then let them cool and cut them into thick strips.

Make the lemon dressing by placing all the ingredients into a screw top jar and shake it then set aside. In a small bowl combine the cheese with the juice and remaining garlic then cook the cheese in a heated lightly oiled frying pan until browned on both sides. Place capsicum, eggplant and dressing in a large bowl with the onion, rocket leaves, basil and caperberries then toss gently to combine. Divide the salad among the serving plates and top with the cheese and lemon wedges. Serve the Grilled Vegetable Salad with the lemon dressing.

Enjoy your freshly made Grilled Vegetable Salad!

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