Spanish · Lunch
Grilled Vegetable Salad with Roasted Peppers
Grilled zucchini, eggplant, and red bell peppers layered over roasted piquillo peppers and finished with sherry vinegar, olive oil, and manchego shavings. Char-marked vegetables sit on a bed of arugula, scattered with toasted almonds and parsley, echoing Andalusian roasted vegetable traditions served at room temperature as a light plate.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
352Calories
11.5gProtein
28gFat
18.8gCarbs
8.9gSugar
6.2gFiber
510mgSodium
20mgChol
6.8gSat Fat
880mgPotassium
235mgCalcium
2.3mgIron
0.3mcgVitamin B12
102mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice zucchini lengthwise into planks and eggplant into rounds. Halve and seed the bell pepper. Pat all vegetables dry with a towel.
2
Char
Brush zucchini, eggplant, and bell pepper with 1 tbsp olive oil. Grill over medium-high heat for 3–4 minutes per side until dark char lines form and flesh softens.
3
Rest
Transfer grilled vegetables to a plate and let cool for 10 minutes to firm up slightly.
4
Build
Slice cooled bell pepper into strips and roughly chop piquillo peppers. Toss with eggplant, zucchini, arugula, and a small bowl mixture of sherry vinegar, remaining 1 tbsp olive oil, minced garlic, salt, and pepper until evenly coated.
5
Plate
Mound dressed vegetables on a serving plate and finish with shaved manchego, toasted almonds, and fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g zucchini
- 5.6 oz160g eggplant
- 22 small red bell pepper
- 2.8 oz80g roasted piquillo peppers
- 2 cup40g arugula
- 1.4 oz40g manchego cheese
- 0.6 oz16g almonds
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml olive oil, divided
- 1 clove1 clove garlic
- salt, to taste
- black pepper, to taste
