Grilled Vegetable Salad
Grilled Vegetable Salad
Difficulty
5
/10
Preparation
10
  mins
Cooking
15
  mins
People
3
Ingredients: 
  • 2 eggplants
  • 2 yellow squash
  • 2 green squash
  • 2 medium white onions
  • 1 stalk celery
  • 4 medium tomatoes
  • ½ cup olive oil
  • 8-ounce package raw baby spinach
  • 2 sprigs rosemary
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • Salt and black pepper
Method: 
  1. Slice the eggplant, yellow squash and green squash into one-inch pieces. Cut the onion into one-inch wedges. Transfer the vegetables to a large bowl and salt lightly. Let the salted vegetables rest for approximately 20 minutes.
  2. Cut the celery cross-wise into thin slices and cut the tomatoes into half-inch chunks.
  3. Rinse the salted vegetables and dry them with a clean dishtowel. Return them to the bowl and mix in the olive oil.
  4. Arrange the oiled vegetables on a very hot grill. Once they have browned and become slightly soft, transfer them to a large bowl and mix them with spinach, tomato, celery, rosemary, lemon juice, paprika and black pepper.
  5. Best served with fresh-baked bread.