Grilled Vegetable Salad (version II)

1/2 pound spring onions or leeks
1/2 pound small carrots or corn
1/2 pound zucchini
1/2 pound japanese eggplant
2 sweet red bell peppers
1/2 pound fennel
4 large tomatoes, seeded
1 cup olive oil
1 tablespoon  garlic, finely chopped
1 teaspoon ground cumin
1/2 cup balsamic vinegar
1/2 cup coarsely chopped fresh herbs, including basil, oregano, parsley, and thyme

Cut onions, carrots, zucchini, and eggplant in half lengthwise. Cut bell pepper in half and remove seeds, cut fennel in 1/2 -inch thick slices. Mix all vegetables with salt, pepper, and 1/2 cup olive oil. Place on hot barbecue and grill until tender and brown (some vegetables may take longer than others). Remove from grill, cool, and cut into 1-inch pieces. Cut tomatoes in 1/2-inch cubes and add to vegetables. Mix vegetables with garlic, freshly chopped herbs, cumin, the remaining olive oil, and balsamic vinegar.



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