Most people treat grilled vegetables as an afterthought. You throw them on the grill, wait for the char and call it dinner. This works when you’re in a hurry. But it won’t work if you want a flavor that really sticks to your ribs.
The secret is not the fire. It’s oil. If you skimp on olive oil, you end up with dry, bitter charcoal. You need a generous amount. The recipe below only uses three tablespoons, but don’t be afraid to brush on more if the veggies are thirsty.
This salad takes about ten minutes to make. Cooking time? Barely five minutes. It’s fast. It’s warm. It’s a side dish that feels like a main course if you serve it right.
What you need
You don’t need a fancy shopping list. Just look for produce that feel heavy for their size.
- 1 eggplant
- 2 zucchinis (courgettes)
- 2 green peppers
- 2 yellow peppers
- 8 cherry tomatoes
- 5 spring onions (scallions)
- 5 stalks of garlic chives (or young garlic sprouts)
- 150 grams of goat cheese
- 3 tablespoons of olive oil
- 1 teaspoon of sugar
- 1 tablespoon of vinegar
- Salt
- Red pepper flakes
How to prepare vegetables
Start with eggplant and zucchini. Wash them. Cut them in half lengthwise. Now cut these halves into strips about two or three centimeters thick. Thick enough so they don’t fall through the grill grate. Thin enough to cook before burning.
Next, peppers. Cut them in half lengthwise. Remove the seeds and white skin. Cut these halves into four long strips.
Chop the scallions and garlic chives. Roughly is fine. You want the green accents to stand out against the charred orange and purple.
Grilling Technique
This is where most people mess up. You put the cold vegetables on a cold grill. Don’t do it.
Lightly grease the grill grate or pan. Heat it up to a medium-high setting. You can use an oven grill if you’re stuck inside, but direct fire tastes better.
Place the eggplant, zucchini, bell peppers, cherry tomatoes, scallions and garlic chives on the grate. Don’t crowd them. If they touch, they are steamed instead of grilled. You want air circulation. You want that smoky kiss.
Roast them until you see nice grill marks and the edges start to blister. The tomatoes will be juicy and burst a little. The peppers will become softer. The eggplant becomes creamy inside.
The Dressing
While the vegetables are dancing on the grill, prepare the dressing. Grab a deep bowl. Add olive oil, vinegar, salt and red pepper flakes. Mix well.
Let rest for five minutes. This is not just waiting. It lets the sugar dissolve and the spices develop in the oil. It melds the flavors.
Assembly
Cut the goat cheese into slices. Grill the slices for a minute. Just long enough
