Friday, May 8, 2009

Grilled vegetable salad

Here is a nice and light lunch for you for the weekend. It's easy and very quick to make, and so very tasty. I bought quite a lot of manchego cheese in Spain. It's a delicious sheep cheese, with a lot of flavour. For this salad you could really use any kind of flavourful cheese. Pecorino would be delicious, but otherwise Parmesan in flakes. You can vary the vegetables as well; try portobello mushrooms or aubergine.

Grilled vegetable salad (serves 2)

1 courgette
1 red bell pepper (NL: paprika)
1 large onion, red or yellow
some salad leaves, eg. rucola, baby spinach
good extra virgin olive oil
balsamic vinegar (around 2-3 tablespoons per portion)
flakes of sea salt
freshly ground pepper
manchego, or other strong cheese

* heat a grilling pan, so it's nice and hot. in the meantime:
* cut the courgette in half and then in 5 mm thin slices (along the length)
* cut the paprika in 1 cm strips
* cut the onion in quarters and cut these in half again, so you have 8 parts
* brush the vegetables with enough oil, so they are all coated with a thin layer (you can also do this with your fingers)
* place veggies into the hot pan and keep turning them over
* lower the heat a little bit, so they won't burn
* place the salad leaves on a plate, sprinkle with a little bit of oil and arrange the vegetables on top
* drizzle over a little balsamic vinegar and salt and pepper
* put some flakes of cheese on top
* and have a nice glass of cold white wine with it!

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