Grilled Vegetable Salad

Cooking method

1. Step 1:

   

   How do you make a grilled vegetable salad? Get a fire going in the grill. Wait until the coals burn down, then set a grill grate over them to heat up.

2. Step 2:

   

   Wash the tomatoes, bell peppers, and zucchini. A young, small zucchini works best. Peel the shallot and cut it in half (a small onion works too). Cut the zucchini in half as well. Lay the vegetables on the grate over high heat.

3. Step 3:

   

   The vegetables cook very fast. The tomatoes will be done in seconds; leave the peppers and onion on a bit longer. The zucchini takes a couple of minutes. Keep turning the vegetables with tongs so they don't burn.

4. Step 4:

   

   Take the tomatoes, onion, and peppers off the grate. (You can put the peppers in a plastic bag for a few minutes, which makes the skins easy to peel off.)

5. Step 5:

   

   Take the zucchini off a little later. Let the vegetables cool slightly.

6. Step 6:

   

   Cut the peppers into rings, removing some of the seeds and leaving some, as you prefer.

7. Step 7:

   

   Cut the zucchini however you like — into wedges or thick sticks.

8. Step 8:

   

   Cut the shallot into half-rings or slivers, and leave the tomatoes whole, removing the stems if any.

9. Step 9:

   

   Peel and finely chop the garlic.

10. Step 10:

    

    Chop the fresh herbs the same way, not too fine. Dill, parsley, and green onion all work well in this salad.

11. Step 11:

    

    Put the vegetables in a salad bowl and top with the herbs and garlic. Sprinkle with ground red pepper and allspice, and salt to taste.

12. Step 12:

    

    Dress with vegetable oil (olive oil works too).

13. Step 13:

    

    Toss the salad very gently with a large spoon so you don't crush the tomatoes. Let it sit for a few minutes, then serve.