My summer is not complete without this wonderful, flavorful, nutrient dense salad. I've made it at least a dozen of times in the past and every time it's a great hit. I use any vegetables I have on hand- peppers, zucchinis, even radishes, but the technique is always the same.
I don't drizzle vegetables with any oil or butter or ghee and only add olive oil when vegetables had cooled to room temperature to preserve phenolic and polyphenolic compounds, like oleocanthal and oleuropein, in the olive oil. (If you are afraid of vegetables sticking to the grids, use foil to brush bbq grades with ghee before grilling). To get those nice charred marks, do not turn the vegetables after placing them on the grill. Add raw grated garlic to the cooked vegetables to preserve it's anti-inflammatory properties. Cilantro provides numerous antioxidant and antibacterial benefits.
- 2 eggplants sliced in rounds or each half quartered
- 1 onion quartered
- 1 pepper red, yellow or orange, each slices in half and quartered
- 1/2 bunch asparagus spears ends cut or snapped
- 2 TBS cilantro chopped
- 3 clove garlic grated
- 2 TBS lemon juice
- 1/2 cup olive oil extra virgin, organic
- salt, pepper to taste
Turn the grill to high heat and let the temperature rise to 500F.
Spread vegetables in one layer on the grades and turn the heat down to medium.
Grill the vegetables until tender and charred all over, about 3 minutes for asparagus and 5-7 minutes for the rest.
Place cooked vegetables in a large ceramic or glass bowl (avoid plastic) and let them cool.
In a separate mixing bowl, combine olive oil, cilantro, garlic, lemon juice and salt and pepper. Whisk lightly to combine.
Pour olive oil mixture over cooled grilled vegetables, mix well and let stand for 5 minutes to absorb oil and flavors.