This fire-grilled vegetable salad is summer in a bowl. Eggplant, sweet peppers and tomatoes are charred right over the flame until smoky and sweet, then chopped and tossed with a punchy garlic-and-cilantro oil. Served chilled, it is fresh, vibrant and completely plant-based.
Ingredients
- 2 eggplants
- 2 sweet bell peppers
- 1 red onion
- 4 tomatoes
- 4 garlic cloves, minced
- 100 g (3.5 oz) fresh cilantro, chopped
- 50 ml (3 tbsp + 1 tsp) vegetable oil
- salt and pepper to taste
Instructions
- Mix the oil with the minced garlic and chopped cilantro.
- Grill the eggplants, peppers, and tomatoes over the fire until the skins char. Peel them and chop finely.
- Thinly slice the red onion, combine all the vegetables with the herbed oil, season with salt and pepper, and chill for 1 hour so the flavors meld.
Tips
- Let the skins blacken properly — that char is where all the smoky flavor comes from. Peel away only the loosest bits of skin.
- Chill the salad for the full hour; the flavors need time to meld into something special.
- Love smoky vegetable salads? Try our Warm Eggplant and Chicken Salad with Walnuts and Seared Tuna Salad with Grilled Zucchini and Avocado.
Nutrition (per 100 g): 90.9 kcal · protein 11.5 g · fat 3.6 g · carbs 3.1 g. New to grilling vegetables? The guides at seriouseats.com are a great place to start.