Salad with grilled vegetables and cheese

Summer gives us a lot of healthy vegetables, which should
enjoy every day. And so that they are not bored, you can think of
Thousands of varieties of salads.

If I do not eat fresh summer vegetables, then most often I bake them or
I’m cooking on the grill. I have a gas oven, so in the apartment I
I use a grill pan. Vegetables cooked in such a pan,
remain juicy, fragrant and retain a maximum of vitamins.

Ingredients

2-3 servings:

– 1 small zucchini (approximately 300 g) – 1 eggplant – 2
small red tomatoes – 2 small yellow tomatoes – 150 g
sheep cheese – a few leaves of fresh basil

refueling:

– olive oil 2 tsp. – white wine vinegar – sea salt –
freshly ground black pepper – 1/2 tsp. mixture of dried Provencal
herbs

Recipe

Wash the vegetables. Zucchini and eggplant cut into thin circles.

Grate eggplant with salt and leave for a couple of minutes, then rinse
water and dry on paper towels. The grill pan is heated,
brush with a thin layer of olive oil and fry
zucchini and eggplant alternately until characteristic stripes appear (2-3 each)
minutes on each side).

Wash tomatoes and chop into slices.

For refueling, mix in a small jar to taste olive.
масло, white wine vinegar, соль, перец и смесь прованских herbs.
Shake well.

Put the zucchini, eggplant, slices on the plates
tomatoes Crumble the cheese over the top and add a few leaves.
the basilica. Sprinkle with dressing and serve.

Calorie content

This recipe from the category

Dietary salads, Salads with cheese, Dinner