Grilled seasonal vegetables and balsamic pearl salad
- 2 medium size eggplants
- Zucchini 2 pc
- Portobello mushroom 4 pc
- Red bell peppers 2 pc
- Yellow bell peppers 2 pc
- Balsamic vinaigrette 200 ml
- Lollo rosso 1 pc
- Radicchio 1 pc
- Frizee 1 pc
- Baby spinach leaves 100 gr
- Roquefort cheese 120 gr
- White balsamic pearls 80 gr
Wash and pat dry all your vegetables and greens.
Cut the eggplants lengthways and score the inside part creating small diamonds. Don’t cut too deep. Do the same to zucchini. Cut the bell peppers lengthways (8 pieces each pepper)
In a bowl put the vegetables and toss them in olive oil oregano salt and pepper. I like also a bit of garlic in there but that is up to you.
Place them on a hot grill till they start to wilt.
Mix all your greens for the salad and toss them in the balsamic vinaigrette. Arrange them in four salad bowls and top with 1 pc each grilled eggplant, 2 pc zucchini, 4 red and 4 yellow bell peppers, 1 Portobello mushroom, decorating with white balsamic pearls scattered around on the salad