Grilled Vegetable Salad
4 servings
60 minutes
Grilled vegetable salad is a vibrant embodiment of Mediterranean cuisine, where simplicity meets rich flavor. Grilled eggplants and zucchinis gain softness and a light smoky aroma, while fresh cucumbers and sweet peppers add juiciness and a crunchy texture. The dressing made from natural yogurt, garlic, and lemon juice gives the dish a refreshing tang and a delicate creamy note. This salad is perfect as a standalone dish in the summer season or as a side to meat and fish, creating a harmonious blend of flavors. The recipe's origins lie in traditional Mediterranean cuisine, where roasted vegetables are the foundation of many dishes due to their rich taste and health benefits.
1
Cut the eggplants and zucchinis into rounds.
- Eggplants: 2 pieces
- Zucchini: 2 pieces
2
Brush with olive oil and grill.
- Eggplants: 2 pieces
- Zucchini: 2 pieces
3
Slice the cucumber and dice the pepper.
- Cucumbers: 2 pieces
- Sweet pepper: 2 pieces
4
Cut the slices of eggplant and zucchini in half.
- Eggplants: 2 pieces
- Zucchini: 2 pieces
5
Mix yogurt with finely chopped garlic and lemon juice.
- Natural yoghurt: 150 g
- Garlic: 3 cloves
- Lemon juice: 2 teaspoons
6
Mix all the vegetables in a bowl, season with salt and pepper, and drizzle with dressing.
- Eggplants: 2 pieces
- Zucchini: 2 pieces
- Sweet pepper: 2 pieces
- Cucumbers: 2 pieces
- Natural yoghurt: 150 g
- Garlic: 3 cloves
- Lemon juice: 2 teaspoons
- Salt: pinch
- Ground black pepper: to taste