Roasted vegetables are an all-time favorite dish for me. They’re easy to make, and so full of flavor. There’s also something about the texture of cooked vegetables that keeps me obsessed with them. This vegetable salad recipe can be ready in no time and offers a healthy and enjoyable alternative to your typical raw salad.
Being a huge fan of eggplants, zucchinis and tomatoes, this salad is a winner. For sure, I will make it again for lunch or dinner.
Ingredients for Vegetable Salad
2 baby eggplants (I used one medium one)
2 large Roma (plum) tomatoes
1 red capsicum (pepper)
½ green capsicum (pepper)
1 zucchini (courgette)
2 ½ tablespoons olive oil
6 bocconcini or 12 small, fresh mozzarella cheeses
12 black olives
1 garlic clove, finely chopped
A heaped teaspoon (1) of baby capers, rinsed and drained
1 tablespoon balsamic vinegar
1 or 2 red chilies (I added this because I love to add spice to everything)
Instructions
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Cut the eggplants and tomatoes into quarters. Cut the capsicums in half lengthways, remove the seeds and membrane. Then cut each half into thick strips. Thinly slice the zucchini on the diagonal.
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Preheat a chargrill pan (griddle) or barbecue hotplate to high. Brush with ½ tablespoon of the oil and cook the vegetables in batches for 2 minutes, or until slightly charred and golden, adding a little more oil as required. (The tomatoes are best cooked cut side down first.) I simply roasted all the vegetables in the oven at 200 degrees, and I got a good result. It just takes more time than grilling them.
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Put vegetables and cheese in a large bowl. Mix together the olives, garlic, capers and vinegar with the remaining oil, then pour over the salad and toss. Divide between two plates and serve.
Please note, I added the chilies to the eggplants and zucchinis when I roasted them in the oven. I also added some chopped chilies to the salad bowl with all the other ingredients and salad dressing.
Serves 2
