Grilled vegetable salad: 5 ideas for aromatic summer salads!
Grilled vegetables are not only a delicious accompaniment to steak, they also taste great as a salad. Diverse, colorful and healthy – a grilled vegetable salad can be prepared quickly and easily. With a dressing you give mixed grilled vegetables an additional taste and in combination with cheese such as feta or halloumi it becomes a real pleasure.
Mediterranean grilled vegetable salad with Farro (Emmer) according to Jamie Oliver
This simple vegetable salad with zucchini, fennel and aubergine really brings out the beautiful nutty taste of the Farro! In this article we have already told you about the benefits of the primordial grain for health. If you don't have a Farro in the pantry, you can replace it with Bulgur or Quinoa.
400 g Farro or Bulgur
3 yellow zucchini, halved lengthways and seeded (you can of course also use green zucchini)
2 green zucchini, halved lengthways and pitted
2 fennel bulbs, cut into thick slices, set aside the leaves for garnish
1 red onion, peeled and cut into pieces
2 red peppers, seeded and cut into pieces
2 eggplants, cut into pieces
4 cloves of garlic, peeled
1 dash of herbal or white wine vinegar
1 bunch of fresh herbs such as parsley, basil, mint and oregano
1 dash of lemon juice
freshly ground black pepper
Nutritional values per serving: 150 calories / 3.1 g fat / 6.8 g sugar / 5.4 g protein / 22.5 g carbohydrates
1. Heat up the grill (or preheat the oven to 200 degrees). Soak the Farro or Bulgur in cold water for 20 minutes and then drain.
2. Meanwhile cut the zucchini crosswise into half moons. Add the remaining vegetables and cloves of garlic. Mix and season well with olive oil.
3. Spread the vegetables on the grill or on a baking sheet. Grill the bell pepper, zucchini, eggplant, onion and fennel for 4-5 minutes on each side. The vegetables are roasted in the oven for 30 to 40 minutes. Once the vegetables are removed from the grill, sprinkle the vinegar over them and set them aside to cool. After cooling, put on a large cutting board, add the fresh herbs and chop everything finely.
4. Place the farro or bulgur in a large saucepan, cover with cold water and bring to a boil. Simmer for 20 minutes or until the grains are soft, then drain well. Season the farro or bulgur with a good dash of olive oil and a dash of lemon juice, season with salt and pepper and mix with the grilled vegetables. Garnish with the fresh fennel leaves.
Grilled zucchini with feta recipe from Weight Watchers
Here's an ideal recipe if you've already lit the grill or a quick option for your grill pan. Only turn the zucchini over once, otherwise you will not get the coveted grill marks that give this dish so much taste and appearance. The fresh taste of mint complements the spicy feta perfectly, but you can use any fresh herb you like or have on hand. The lemon juice gives the salad a good portion of freshness.
3 tbsp crumbled feta cheese
2 tbsp mint leaves, finely chopped
1 tablespoon of olive oil
1 teaspoon of fresh lemon juice
1 tsp lemon zest
2 fresh spring onions
4 small zucchini, about 700 grams
1/2 tsp kosher salt
1. Mix the feta, mint, oil, lemon juice, lemon zest and spring onions in a small bowl and set aside.
2. First cut the ends of the zucchini with a knife and cut in half lengthways. Cut each half into 4 or 5 pieces. Place on a baking paper, oil and salt.
3. As soon as the grill is hot, carefully rub an oiled paper towel over the grids with a pair of tongs. Place the zucchini on the grill with tongs. Let it grill for 3 minutes, then turn and grill for another 2 to 3 minutes.
4. Arrange the zucchini slices on a plate and serve with the feta topping. The ideal portion size is approximately 5 zucchini and 1 heaping tablespoon of feta topping.
Warm grilled salad with halloumi and lentils – Jamie Oliver's recipe
This Jamie Oliver salad is the perfect combination of warm grilled vegetables with halloumi and lentils. Instead of broccoli and cauliflower, you can of course also use zucchini and cherry tomatoes.
400 g broccoli, cut into equal sized florets
400 g cauliflower, cut into equal sized florets
4 cloves of garlic, with the peel
160 ml of olive oil
30 g Baharat spice (spice mixture from the Middle East)
1 liter of vegetable broth
250 g green Puy lentils (or another type of lentil)
1 bay leaf
the juice of 2 lemons
1 cup of parsley leaves, chopped
1 cup of mint leaves, chopped
75 g walnuts, roasted
250 g halloumi
2 tbsp liquid honey
1. Preheat the grill pan (or preheat the oven to 220 ° C). Place broccoli, cauliflower and garlic in one layer on two baking trays lined with baking paper. Drizzle with 80 ml of oil, then sprinkle with Baharat and season. Roast the vegetables in the oven for 20-25 minutes until soft. The broccoli and cauliflower florets are grilled in a grill pan for a maximum of 6 minutes in direct, medium-high heat.
2. In the meantime, place the broth in a large saucepan over high heat and bring to a boil. Add the lentils and bay leaf. Reduce the heat and simmer for 25 to 30 minutes until the lentils are cooked.
3. Peel the fried garlic and put it in a bowl. Puree until creamy, then press in the lemon juice and season. Mix and then stir in 2 tablespoons of oil. Add the dressing to the still warm lentils and then add the vegetables, herbs and walnuts.
4. Heat the remaining 2 tablespoons of oil in a pan over medium heat. Let the halloumi boil for 3-5 minutes until golden brown. Drizzle the honey over it and let it roast for another 1 minute or until it is caramelized.
5. Serve the salad warm with halloumi.
Mechoia grilled vegetable salad from Tunisia
Have you ever had Mechouia? This North African salad looks similar to ratatouille, but is served at room temperature. In this recipe, the vegetables are cut into pieces, but in the classic variant, the vegetables are crushed with a mortar and pestle and served on flatbread. This grilled vegetable salad also tastes great in combination with tuna or hard-boiled eggs.
2 peppers (1 red and 1 green)
1 small eggplant, halved lengthways
1 zucchini, halved lengthways
4 cherry tomatoes, halved lengthways
salt and pepper
2 medium sized shallots, unpeeled
2 teaspoons of coriander seeds
1 teaspoon of caraway seeds
1 teaspoon of cumin
5 tablespoons of olive oil
1/2 teaspoon of paprika
1/8 teaspoon of cayenne pepper
3 cloves of garlic, chopped
2 tablespoons of chopped fresh parsley
2 tablespoons of freshly chopped coriander
2 tablespoons of finely chopped fresh mint
1 teaspoon of grated lemon zest plus 2 tablespoons of lemon juice
For the dressing: Finely grind coriander seeds, cumin and cumin in a spice grinder. Mix the ground spices, oil, bell pepper and cayenne pepper in a bowl. Set aside 3 tablespoons of the oil mixture. Heat the rest of the oil mixture and the garlic in a small pan over low heat, stirring occasionally, for 8 to 10 minutes until the fragrance develops and small bubbles appear. Place in a large bowl and let cool for about 10 minutes. Mix the parsley, coriander, mint, lemon zest and juice into the oil mixture. Season with salt.
For the grilled vegetables: Cut each pepper into a wide, long strip. Use a sharp knife to cut slits in the eggplant and zucchini meat at a distance of 1 cm and in a diamond pattern. Make sure that you do not cut through the skin. Brush the peppers, eggplants, zucchini and tomatoes with the oil mixture set aside and season with salt.
Grill the vegetables (peppers, eggplants, tomatoes, and shallots) starting with the sides cut off, about 8 to 16 minutes in total. Transfer vegetables to baking sheet when they're done. Put the peppers in a bowl, cover them with plastic wrap so the skin peels off the peppers.
When it is cool enough, peel peppers, eggplants, tomatoes, and shallots. Cut all vegetables into 1 centimeter cubes and put them in a bowl together with the dressing. Season with salt and pepper and serve warm or at room temperature.
Eggplant and chickpea salad
This simple warm salad combines softly roasted eggplants with nutty chickpeas and salty feta. It is a good idea for a light lunch or for vegetarians because it keeps you full for a long time. Otherwise, the salad also goes well with grilled lamb.
3 tablespoons of olive oil for grilling
2 tsp Harissa spice paste (originally from Tunisia)
1 radicchio, cut and separated into leaves
1 can (400 g) chickpeas, rinsed and drained
1 small red onion, diced
75 g arugula or baby spinach
1 handful of parsley, finely chopped
60 g feta cheese, crumbled
For the yoghurt-tahini dressing:
240 g plain yogurt
2 tbsp tahini
1 clove of garlic, crushed
2 tablespoons of olive oil
grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Preheat the oven to 190 ° C. Cut the eggplants into thin slices lengthways. Mix olive oil and harissa paste and spread over both sides of the slices. Arrange on a baking sheet and cook in a preheated oven for about 20 minutes until golden brown and tender. If the eggplants are on the grill, they should be grilled until there are nice traces of grill on both sides.
To prepare the yoghurt-tahini dressing, simply mix all the ingredients in a bowl.
In the meantime, lightly oil a frying pan and heat to a high temperature. Add the radicchio and fry for 2-3 minutes until it is slightly charred on both sides. Remove from the pan and drizzle with balsamic vinegar.
Put the roasted eggplants in a large bowl with warm radicchio, chickpeas, red onions, arugula or spinach and herbs. Mix everything lightly and spread the tahini dressing over it. Serve warm, garnished with feta and pomegranate seeds.
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