Grilled Lebanese Vegetable Salad

Ingredients

• 1 large eggplant, sliced into rounds 1 large eggplant, sliced into rounds
• 2 bell peppers (red and yellow), halved and deseeded 2 bell peppers (red and yellow), halved and deseeded
• 2 zucchinis, sliced lengthwise 2 zucchinis, sliced lengthwise
• 2 tomatoes, halved 2 tomatoes, halved
• 1 red onion, sliced into thick rings 1 red onion, sliced into thick rings
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Handful of fresh parsley, chopped Handful of fresh parsley, chopped
• Handful of fresh mint leaves, chopped Handful of fresh mint leaves, chopped

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Brush the eggplant, bell peppers, zucchinis, tomatoes, and red onion with olive oil.
3. 3.
   Season the vegetables with salt and pepper.
4. 4.
   Grill the vegetables until they are charred and tender, turning occasionally. This will take about 10-15 minutes.
5. 5.
   Remove the vegetables from the grill and let them cool slightly.
6. 6.
   Chop the grilled vegetables into bite-sized pieces and transfer them to a large bowl.
7. 7.
   Drizzle the lemon juice and extra virgin olive oil over the vegetables.
8. 8.
   Add the chopped parsley and mint leaves.
9. 9.
   Toss everything together gently to combine.
10. 10.
    Season with additional salt and pepper, if needed.
11. 11.
    Serve the Grilled Lebanese Vegetable Salad at room temperature or chilled.

Treat your ingredients with care...

• Eggplant — Brush the eggplant slices with olive oil to prevent them from sticking to the grill.
• Bell peppers — Remove the seeds and white pith from the bell peppers before grilling to avoid bitterness.
• Zucchinis — Make sure to slice the zucchinis lengthwise to ensure even grilling.
• Tomatoes — Halve the tomatoes and remove the seeds to prevent excess moisture in the salad.
• Red onion — Keep the onion rings thick to prevent them from falling apart on the grill.

Tips & Tricks

• For added smokiness, you can grill the vegetables over charcoal instead of a gas grill.
• Feel free to customize the salad by adding other grilled vegetables like mushrooms or asparagus.
• Serve the salad with warm pita bread or as a side dish to grilled meats for a complete Lebanese meal.
• If you prefer a tangier flavor, squeeze some extra lemon juice over the salad before serving.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will meld together even more, making it even more delicious the next day.

Serving advice

Serve the Grilled Lebanese Vegetable Salad as a refreshing appetizer or as a side dish to complement your main course. It pairs well with grilled meats, kebabs, or can be enjoyed on its own as a light and healthy meal.

Presentation advice

Arrange the colorful grilled vegetables on a platter and sprinkle fresh herbs on top for an attractive presentation. Drizzle a little extra olive oil over the salad just before serving to enhance its visual appeal.