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The Chargrilled summer vegetable salad recipe is adapted from the BBC Good Food India June 2012 Issue. And as always, there are times when the ingredients mentioned in a particular book or a magazine does not exist in the pantry, which is when you rant a bit and then finally figure out the way of making the dish come on to a weekday night dining table. One of the best investments one should make for a vegetarian home is to buy a cast iron stove top grill and this has been one of my most used items that I hardly get to miss a charcoal grill.
Grilling the vegetables on a cast iron grill not only leaves good indents on the vegetables, but are juicy and yet crisp and flavourful. I loved the idea to grilling vegetables and sprinkling my all time favourite cheese Feta. The dressing called for red wine vinegar, smoked paprika and cumin seeds; but I missed out on the smoked version of the paprika, and hence substituted with Tabasco pepper sauce to add to the zing and zang of the salad. My favourite was the chargrilled peppers along with the feta crumbles. Super Delicious when served chilled.
1 large courgette , cut into 3 and sliced 1.5 inch long
1 red pepper , diced into thick chunks
1 cup broccoli florets
1 tablespoon red wine vinegar
1/4 teaspoon Tabasco red pepper sauce
½ teaspoon cumin powder, toasted
1/4 cup feta cheese , crumbled
parsley roughly chopped for garnishing
On a cast iron stove top gril or any other griddle pan; heat 2 tablespoons of live oil on medium heat. Place all the vegetables on the pan and grill them on both sides until striped and softened. Once grilled, remove from the pan and arrange them on a platter to wish to serve. Allow it to cool.
In a small bowl, whisk 1 tablespoon of olive oil, red wine vinegar, cumin and tabasco sauce. When you are ready to serve the salad, drizzle the dressing over the plated vegetables, sprinkle some crumbled feta and parsely and serve.