Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad of vegetables on the grill? Make a fire in the grill. Wait until the coals burn out, put a grill on the grill to heat up.
Step 2:
Wash tomatoes, bell peppers and zucchini. Zucchini is better to use a young small size. Peel the shallots and cut them in half.(you can use a small onion). Cut the zucchini in half as well. Put the vegetables on a high heat on the grill.
Step 3:
Vegetables are cooked very quickly. Tomatoes will be ready in a few seconds, leave the peppers and onions on the grill a little longer. Zucchini will take a couple of minutes to cook. Vegetables constantly need to be turned over with tongs so that they do not burn.
Step 4:
Remove tomatoes, onions and peppers from the grill.(you can put the pepper in a cellophane bag for a few minutes, and then easily remove the skin from it).
Step 5:
Remove the zucchini from the grill a little later. Vegetables are easy to cool.
Step 6:
Cut the pepper into rings, partially remove the seeds, partially leave as desired.
Step 7:
Cut the zucchini arbitrarily, you can use slices or thick straws.
Step 8:
Cut the shallots into half rings or feathers, leave the tomatoes as they are, remove the stalk, if present.
Step 9:
Peel and finely chop the garlic.
Step 10:
Cut the greens in the same way, not coarsely. Dill, parsley and green onions are well suited for salad.
Step 11:
Send the vegetables to the salad bowl, add the herbs and garlic on top. Sprinkle with ground red pepper and allspice, add salt to taste.
Step 12:
Season with vegetable oil (you can also use olive oil).
Step 13:
Mix the salad very gently with a large spoon so as not to mash the tomatoes. Let it brew for a few minutes and serve to the table.
A very big plus in the salad is that the vegetables are cooked on the grill for a very short time, but at the same time they need to be constantly monitored so that the vegetables do not burn and constantly turn over.
You can change the dressing to your liking, add the juice of freshly squeezed lemon to the oil, or wine or apple cider vinegar.
If the mixed salad stands for at least 5 minutes, the taste will become much brighter and richer.
Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
The calorie content of the products possible in the dish
- Sweet pepper - 27 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Allspice - 263 kcal/100g
- Zucchini - 16 kcal/100g
