Grilled Vegetable Salad

When you have a plethora of vegetables, there are only so many things you can do with them without getting tired of the same old thing. I tend to make a lot of soups from vegetables, but sometimes I want the taste of something grilled. This recipe is nice because you can even do it if you have a small oven or toaster oven, or even just a small amount of vegetables to grill.

Choose good quality olive oil, always. And nice and aromatic fresh and/or dried herbs like oregano or thyme (my favorite is the Turkish kekik).

Simply cut the vegetables all the same size so that they cook evenly.

Add some sea salt and drizzle generously with olive oil. You’ll save that oil for your salad and not waste a drop, so don’t worry.

Grill at 350 degrees Fahrenheit for about 30 minutes (keep an eye on them to make sure they don’t burn, as some will ultimately cook a little faster than others).

They look so delicious and curl up so nicely. I like to add tomatoes, peppers, onions, eggplant.

When they’re out of the oven, I simply throw them all into a bowl, olive oil included. It makes a great side dish to meat or fish, or simply eat on its own with rustic bread.

It’s also pretty, so it’s nice to serve in a glass bowl for guests so they can see how pretty it is, too, from any vantage point of the dinner table.

Watch how I made it in this quick video:

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