Grilled Vegetable and Mushroom Salad
6 servings
30 minutes
Grilled vegetable and mushroom salad is a delightful combination of vibrant flavors and aromas from Spanish cuisine. It draws inspiration from Mediterranean gastronomy traditions, where fresh vegetables and rich spices play a key role. Portobello mushrooms, sweet peppers, and juicy tomatoes are grilled to acquire an appetizing smoky aroma and deep flavor. Their soft texture contrasts with the spicy green onions, garlic, and exotic cumin. Olive oil, red wine vinegar, and lemon juice add refreshing acidity to the salad, while cilantro adds spicy notes. This salad is perfect as a standalone dish or as a side for meat and fish. It shines on warm summer evenings when you want to enjoy the light yet rich flavors of authentic Spanish cuisine.
1
Preheat the grill or barbecue.
2
Cut off the stems of the mushrooms (they won't be needed).
3
Place mushrooms, peppers, and tomatoes on a grill greased with vegetable oil. Cook, turning, for about 10-15 minutes until the skin of the vegetables starts to burn and the mushrooms darken.
- Portobello mushrooms: 3 pieces
- Green sweet pepper: 3 pieces
- Tomatoes: 3 pieces
4
Transfer the peppers to a plastic bag, seal tightly, and leave for 10 minutes. Peel the skin off the peppers, then the tomatoes. Finely chop the peppers, tomatoes, and mushrooms. Transfer to a bowl.
- Green sweet pepper: 3 pieces
- Tomatoes: 3 pieces
- Portobello mushrooms: 3 pieces
5
Add finely chopped green onion, minced garlic, cumin, salt, pepper, cilantro, olive oil, vinegar, and lemon juice. Gently mix, cover with plastic wrap, and chill for 1 hour.
- Spring onion: 3 stems
- Garlic: 2 cloves
- Ground cumin: 1 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Chopped cilantro (coriander leaf): 2 tablespoons
- Olive oil: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Lemon juice: 1 tablespoon
