Grilled veggie salad
Skewer your favourite sliced veggies, or grill whole drizzled with some olive oil until charred and slice afterwards.
I like to do all colours of peppers, red onion and tomato. Those are the basics.
Today I did zucchini and garlic cloves too. Keep a close eye on everything so it doesn't burn.
The dressing: In a bowl add some salt, black pepper, grated garlic, olive oil and a splash of balsamic vinegar (or lemon juice) If you're using white wine or regular vinegar add some honey because balsamic already has some sweetness.
For the eggplant (which I do not like roasting the same way) I cut into even rounds and salted until the moisture came out and squeezed/drained after 15 minutes. Preheat oven to 400 and toss the eggplant with olive oil (no salt because it should still taste salty) And let them roast flat on a baking sheet lined with parchment, flip them from time to time as they brown. They'll end up like eggplant "chips" Super yummy and used to garnish the salad.
Toss it all together and enjoy, it can be served warm or can even sit for a while.
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