Ariso Recipes
Grilled Vegetable Salad
Last update date: February 24, 2012
Savor the flavors of Grilled Vegetable Salad, a vibrant medley of eggplant, zucchini, capsicum, and more. These grilled veggies are tossed in a zesty vinegar dressing, creating a refreshing and healthy dish. Enjoy it chilled or at room temperature for a delightful culinary experience!
50 minutes.
Indian
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Ingredients
4
How To Cook?
1
Heat 1 tablespoon of olive oil in a non-stick pan over low-medium heat. add the eggplant slices and stir-fry them for about 3-4 minutes until brown patches appear.
2
Reduce the heat, cover the pan, and cook the eggplant for about a minute until the pieces are cooked but still firm. transfer the cooked eggplant to a large bowl.
3
In the same pan, heat another tablespoon of olive oil over medium heat. add the yellow zucchini cubes and stir-fry them for about 2-3 minutes. then, reduce the heat, cover the pan, and cook the zucchini until slightly tender but still firm. remove the zucchini to a separate bowl.
4
Heat the remaining olive oil in the same pan and add the minced garlic. stir-fry for a few seconds, then add the onion, green capsicum, red bell pepper, and cabbage.
5
Stir-fry the vegetables for approximately 2 minutes until they are well coated in oil. transfer the stir-fried vegetables to the bowl with the eggplant and zucchini. add the chopped black olives to the vegetables.
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