Vegetable salad, capri style
Indulge in the vibrant flavors of a Capri-style vegetable salad. Fresh ingredients harmonize to create a symphony of taste and texture. Bon appétit!
Ingredients:
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon ground cumin
- 1 teaspoon Coleman’s dry mustard
- 1 teaspoon hot red pepper flakes
- 1/2 cup cup extra-virgin olive oil
- Grated zest and juice of 1 orange
- 2 small Asian or Italian eggplant
- 2 red bell peppers
- 2 yellow bell peppers
- 12 baby zucchini with flowers or 4 small zucchini
- 2 medium red onions
- 6 scallions
- 12 spears asparagus
- Kosher salt
- 12 fresh basil leaves, cut into chiffonade
Instructions:
- Preheat a gas grill or start a fire in a charcoal grill. Mix together the vinegar, garlic, oregano, cumin, mustard, red pepper flakes, olive oil, and orange juice in a small bowl (keep the zest for later). Set aside.
- Slice the eggplant into pieces that are 1/2-inch thick. Quarter the peppers and remove the seeds. For baby zucchinis, cut them in half lengthwise. For small zucchinis, slice them lengthwise into pieces that are 1/4-inch thick (discard the first and last slice of each). Cut the onions into 6 to 8 wedges and trim the scallions. Remove the tough ends of the asparagus stalks.
- Arrange the vegetables on two large baking sheets. Lightly brush them with some of the red wine vinegar mixture and lightly season with salt. Place them on the grill over medium-high to high heat (you may need to cook them in batches) and cook, flipping occasionally, until they are tender and slightly charred on both sides: Eggplant takes about 8 to 10 minutes, peppers take 10 to 12 minutes, zucchinis take 6 to 8 minutes, onions and scallions take 4 to 6 minutes, and asparagus takes 5 to 7 minutes. Remove each vegetable from the grill once cooked and transfer back to the baking sheets.
- Halve the pepper slices widthwise. Arrange the vegetables in a decorative manner on a large serving platter and drizzle with the remaining marinade. Sprinkle with orange zest and basil. Serve while warm or at room temperature.
Summary:
- Calories: 2639 kcal
- Fat: 222 g
- Protein: 32 g
- Carbs: 162 g
- Potassium: 5792 mg
- Magnesium: 380 mg