Grilled Vegetable Salad with Pomegranate Dressing

Ingredients

• 2 zucchinis, sliced lengthwise (400g) 2 zucchinis, sliced lengthwise (400g)
• 2 red bell peppers, quartered and deseeded (300g) 2 red bell peppers, quartered and deseeded (300g)
• 1 eggplant, sliced into rounds (300g) 1 eggplant, sliced into rounds (300g)
• 1 red onion, sliced into thick rings (150g) 1 red onion, sliced into thick rings (150g)
• 4 cups mixed salad greens (120g) 4 cups mixed salad greens (120g)
• 1 cup pomegranate seeds (150g) 1 cup pomegranate seeds (150g)
• 1/4 cup olive oil (60ml) 1/4 cup olive oil (60ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and pepper to make the dressing. Set aside.
3. 3.
   Place the sliced zucchinis, red bell peppers, eggplant, and red onion on the grill. Cook for 4-5 minutes per side, or until the vegetables are tender and have grill marks.
4. 4.
   Remove the grilled vegetables from the heat and let them cool slightly.
5. 5.
   Cut the grilled vegetables into bite-sized pieces and transfer them to a large salad bowl.
6. 6.
   Add the mixed salad greens and pomegranate seeds to the bowl with the grilled vegetables.
7. 7.
   Drizzle the pomegranate dressing over the salad and toss gently to combine.
8. 8.
   Serve the Grilled Vegetable Salad immediately and enjoy!

Treat your ingredients with care...

• Grilled vegetables — Make sure to slice the vegetables evenly to ensure even cooking on the grill. Brush them with olive oil before grilling to prevent sticking.
• Pomegranate seeds — To easily remove the seeds from the pomegranate, cut it in half and gently tap the back of each half with a wooden spoon over a bowl.

Tips & Tricks

• For added flavor, marinate the grilled vegetables in the pomegranate dressing for 30 minutes before assembling the salad.
• Feel free to add your favorite herbs, such as mint or parsley, to enhance the freshness of the salad.
• If you don't have a grill, you can also roast the vegetables in the oven at 200°C (400°F) for 20-25 minutes.

Serving advice

Serve the Grilled Vegetable Salad as a main course for a light lunch or as a side dish alongside grilled meats or fish. It pairs well with crusty bread or a side of rice.

Presentation advice

Arrange the grilled vegetables and salad greens on a large platter, and sprinkle the pomegranate seeds on top for a pop of color. Drizzle the pomegranate dressing over the salad just before serving to keep the vegetables crisp.