Summer is here (at least the day I wrote the recipe;-)
We like to eat and cook as much as we can during summer.
Grilled vegetable salad complements fish, poultry, lamb, shrimp, or enjoyed on its own. Here's the recipe for 4-6 persons.
Ingredients:
- 1 yellow pepper
- 1 red pepper
- 1 eggplant
- 2 zucchini
- 1 anis
- 1 red oignons
- basil
- olive oil and red wine vinegar
- Trikalinos fleur de sel
Optional: but a must...
How to:
Prewarm your grill and start to grill on each side the peppers, peel your eggplant and slice around half an inch, slice the same size as the zucchini and red onion.
Once your peppers are burned on all sides, place them into a closable recipient, you will be able to peel and remove the seeds very easily.
Oil the other vegetables and grill them as well for two minutes on each side.
To serve, slice the Anis with a mandoline and add the other vegetables, some olive oil, red vinegar, chopped basil.
This salad needs to be served cold so you can always do it the day before, which is very convenient when you have guests over.
As topping you can always add some beautiful white Anchovies marinated in olive oil and vinegar to bring some extra acidity and flavour.
Nice to pair with a Rosé wine.