I like to serve this tasty salad with bbq.especially summer time. Enjoy.
Ingredients:
10 small Italian eggplants
10 small zucchinis
3 red bell peppers
3 orange bell peppers
3 yellow bell peppers
1/4 cup extra virgin olive oil to brush over zucchinis and eggplants.
The dressing:
8 cloves garlic,peeled
3 freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1 teaspoon coarse sea salt
Preparation:
1.Wash all vegetables few times very well.
2.Cut off the top part of peppers, then slice in half and discard the seeds and white veins.Keep aside.
3.Cut the top and the bottom of zucchinis,then slice lengthwise to 3 equal slices.
4.Cut the top part of eggplants,peel all the skin with potato peeler,then slice lengthwise into 3 equal slices.
5.Brush both sides of zucchinis and eggplants with olive oil.
6.Preheat gas grill to medium- high heat,arrange zucchinis,eggplants and peppers on the rack in one layer,close the lid.
7.Grill each side about 6-7 minutes until they have nice grill marks,then turn and continue grilling.Peppers may take longer time to grill make sure to grill both sides.
8.Transfer grilled zucchinis and eggplants to a salad bowl keep aside to cool slightly.
9.Transfer the peppers to a heat resistant dish,cover with plastic wrap then with a lid,keep aside 20-25 minutes.
10.Prepare the dressing:In the container of hand blender,add garlic cloves,olive oil,salt,and lemon juice ,blend very well about a minute or until smooth mixture,pour over grilled zucchinis and eggplants,mix gently,keep aside.
11.After 25 minutes,with hands peel and discard the skin off the peppers,slice lengthwise 1-2 cm. thickness and add to eggplant zucchini bowl,mix again gently ,keep aside 15 minutes.
Serve room temperature it’s very good even next day left over is delicious.
#entawayn
#by Aznive foods
