A very interesting salad, grilled or grilled pan. The taste of grilled pickled vegetables will leave an unforgettable impression on your guests.
It is necessary
- - 1 red bell pepper;
- - 1 yellow bell pepper;
- - 2 eggplants;
- - 1 zucchini;
- - 5 cloves of garlic;
- - 1 red onion.
- For the marinade:
- - 75 ml of olive oil;
- - 2 tbsp. tablespoons of balsamic vinegar;
- - 1 tbsp. a spoonful of honey;
- - 1 sprig of rosemary;
- - 2 sprigs of thyme;
- - 2 tbsp. spoons of soy sauce;
- - freshly ground black pepper;
- - salt;
- - 1/2 lemon;
- - 2 cloves of garlic.
Instructions
Step 1
Pour olive oil into a small dipper. Crush two cloves of garlic with a garlic press. Garlic needs to be crushed in the skin. Place a strip of lemon zest, two freshly crushed garlic cloves, rosemary and thyme in the oil.
Step 2
Put the ladle with all the contents on the lowest heat. The oil should simmer for 20 minutes. You can cover the ladle with a lid.
Step 3
After this time has passed, remove the ladle from the heat and let this mixture sit for 2 hours. After the fragrant oil is infused, strain it. Add in there all the other ingredients that are needed for the dressing. Mix everything with a whisk.
Step 4
Slice the zucchini and eggplant lengthwise into ovals. Cut off the tops from the peppers, remove the seed box, and cut the peppers into 4 pieces.
Step 5
Peel the onion, wash and cut into thick slices. To prevent the rings from falling apart during frying, fasten them together with wooden toothpicks.
Step 6
Peel and finely chop the garlic. Fry all vegetables on the grill. You can use a grill pan instead.
Step 7
Once the vegetables are ready, place them in layers in a container. Each layer should be sprinkled with marinade and garlic. After the salad has been marinated for 20 minutes, it can be served.
