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Salad
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Salad

20 min4 serv.20 февр. 2026 г.

Description

Perfect for an everyday table. I've made many variations of this popular dish. For this salad, cut the vegetables into large pieces, as thin slices will burn quickly on the grill. The vegetables should be slightly undercooked, but with a nice sear. You can arrange the vegetables in any order—there are no specific serving recommendations. Serve the salad immediately or let it cool completely. Garnish as desired and serve.

Instructions

  1. 1

    Step 1

    Step 1

    1. For the marinade: in a blender container, mix ½ cup olive oil, balsamic vinegar, chopped fresh thyme leaves, 2 garlic cloves, and salt. Wash the zucchini, eggplants, and cherry tomatoes, and peel the onion. Cut the small zucchinis in half lengthwise, slice the eggplants lengthwise into 4 parts. Cut the onion into thick half-rings. Place the vegetables in a bowl and pour half of the prepared marinade over them.

  2. 2

    Step 2

    Step 2

    2. Add the basil leaves, garlic, and remaining oil to the remaining marinade and whisk.

  3. 3

    Step 3

    Step 3

    3. Preheat the grill and place the zucchini on it, grilling until a characteristic crust forms, then remove and grill the eggplants.

  4. 4

    Step 4

    Step 4

    4. Place the onions and tomatoes in a basket or metal sieve, and grill them.

  5. 5

    Step 5

    Step 5

    5. Place the vegetables on a plate and pour the remaining marinade over them. Serve immediately.