Summer Salad with Grilled Vegetables and Mustard Vinaigrette

INGREDIENTS

  • Ingredients for the salad :

    • 2 zucchinis, sliced into thick rounds

    • 2 bell peppers (different colors), sliced into strips

    • 1 eggplant, diced

    • 1 red onion, cut into quarters

    • 250g cherry tomatoes

    • 1 tablespoon olive oil

    • Salt and freshly ground black pepper, to taste

    • A few fresh basil leaves, for garnish (optional)

  • Ingredients for the Mustard Vinaigrette:

    • 3 tablespoons olive oil

    • 2 tablespoons balsamic vinegar

    • 1 tablespoon Dijon mustard

    • 1 teaspoon maple syrup (or any sweetener of your choice)

    • Salt and freshly ground black pepper, to taste

PREPARATION

For Grilled Vegetables:

  1. Preheat your grill (or barbecue) to medium-high heat.

  2. In a large bowl, toss zucchinis, bell peppers, eggplant, and red onion with olive oil. Season with salt and pepper to taste.

  3. Arrange the vegetables on the hot grill and grill for about 10 to 15 minutes, turning regularly, until they are tender and lightly charred. Remove from the grill and let them cool.

For Mustard Vinaigrette:

  1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until the vinaigrette is well combined.

  2. To Assemble the Salad:

  3. In a large salad bowl, place the cooled grilled vegetables.

  4. Add the cherry tomatoes and gently toss.

  5. Pour the mustard vinaigrette over the vegetables and stir to coat them evenly.

  6. Garnish with fresh basil leaves, if desired.

Serve the summer salad with grilled vegetables as a side dish or main course. It's delicious on its own or paired with garlic toast. Enjoy your meal!