Spanish · Lunch
Grilled Vegetable Salad with Roasted Peppers (Dairy-Free)
Charred zucchini, bell peppers, and eggplant are layered with roasted red pepper strips, capers, and a sherry vinegar dressing finished with dairy-free almond feta-style crumble. Grilled over direct high heat for smoky depth, the salad is served at room temperature with parsley and olive oil.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
287Calories
5.2gProtein
22.7gFat
17.8gCarbs
9.3gSugar
5.9gFiber
430mgSodium
0mgChol
3.2gSat Fat
760mgPotassium
60mgCalcium
1.9mgIron
0mcgVitamin B12
128mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Slice zucchini and eggplant into 1/2-inch planks and rounds. Halve and seed the bell pepper. Toss vegetables with 1 tablespoon olive oil and salt.
2
Grill
Place vegetables on a hot grill over high heat for 10-12 minutes, turning once, until charred and peppers blister.
3
Rest
Transfer charred pepper to a bowl, cover, and steam 10 minutes until skin loosens.
4
Build
Peel pepper skin, slice all vegetables into strips, and arrange on a plate. Whisk sherry vinegar, remaining olive oil, garlic, and pepper together until emulsified.
5
Plate
Drizzle dressing over vegetables. Scatter capers, crumble, and parsley over the top and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g zucchini
- 22 small red bell pepper (about 100g)
- 5.6 oz160g eggplant
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml olive oil, divided
- 2 tsp2 tsp capers, drained
- 1 oz28g dairy-free almond-based feta-style crumble
- 2 tsp2 tsp fresh parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
