It's salad time! Summer is the best time to enjoy a large bowl of fresh salad for lunch maybe with a handful of nuts and a fresh baguette. Light but nutritious.
I love chargrilled vegetables. I often prefer preparing them on a griddle pan for convenience but also because you can get those inviting "barbecue lines" and smoky flavour which makes you think of summer straight away. A touch of olive oil and balsamic vinegar will finish off this dish nicely.
- Prep Time : 30 minutes
- Cook Time : 10 minutes
Wash the peppers remove seeds and filaments and slice them into thin stripes. Wash the courgettes, carrots and aubergines and with a mandolin or with a knife slice them thinly (about 4 mm thick).
Heat a griddle pan until very hot then lay the vegetables and cook them for about 2 minutes each side. Put the peppers in a plastic bag for 10 minutes whilst they are still hot. You will then be able to peel them easily if you don't like the skins.
Wash the salad leaves and arrange them on the plate with the chargrilled vegetables and the olives.
Dress the salad with the olive oil, the vinegar and salt and sprinkle some nuts. Pinenuts, pumpkin seeds or walnuts are ideal.
Enjoy with rustic bread!
With carrots and courgettes in season now I am entering my salad into Simple and in Season hosted by Ren.
I am also entering this to Four Seasons Food over at The Spicy Pear where the theme is the Colour Red this month. This goes well with the colour of the peppers! Usually this is hosted over at Delicieux or Eat Your Veg.
Also this is going to "Recipe of the week" hosted by Emily over at A Mummy Too.