Grilled vegetable salad with fresh cucumber
Description
The recipe won't take much time. By combining fresh and cooked vegetables in the salad, you'll enhance its flavor and fully reveal all the beneficial properties of the vegetables. Serve at the table.
Instructions
- 1
Step 1
Slice the peppers and eggplant and grill them on a grill pan, turning a few times. Wrap the peppers in foil, let them cool, then peel off the skin. Simply let the eggplants cool.
- 2
Step 2
Cut the cucumber and onion into small cubes. Place them in a bowl. Pick the coriander leaves and chop them coarsely. You can substitute coriander with parsley, but the flavor will be simpler.
- 3
Step 3
Cut the pepper and eggplant into larger cubes. Add to the bowl with the cucumber.
- 4
Step 4
In a jar with a lid, mix balsamic vinegar, syrup, and olive oil. I also added some dried coriander. Close the lid and shake the jar vigorously.
- 5
Step 5
Season the salad with salt and pepper to taste, add the dressing, and mix well.
- 6
Step 6
Serve the salad immediately, accompanied by fresh rye bread.