Char Grilled Vegetable Salad

About Char Grilled Vegetable Salad

Ingredients

• Large aubergine (baingan), sliced diagonally into 1/2 inch pieces 1
• Medium zucchini, sliced diagonally into 1/2 inch pieces 1
• Medium tomato, sliced 1
• Medium green capsicum, cut into strips 1
• Medium red capsicum, cut into strips 1
• Medium yellow capsicum, cut into strips 1
• Marinade
• Olive oil 3 tbsps + 2 tsps
• Garlic, finely chopped ½ tsp
• Salt to taste
• Black pepper powder to taste
• Dressing
• Garlic, finely chopped ½ tsp
• Salt to taste
• Black pepper powder to taste
• Balsamic vinegar / white vinegar 1 tbsp
• Olive oil 4 tbsps
• Sugar ¼ tsp
• Fresh parsley, chopped 1 tsp

How to Make Char Grilled Vegetable Salad (Stepwise Photos)

Method

1. To make the marinade take 3 tbsps olive oil and garlic in a big bowl and mix well. Add aubergine, zucchini, tomato, green capsicum, red capsicum and yellow capsicum and mix everything well so that all the vegetables are well coated with the marinade.
2. Heat 2 tsps olive oil in a non-stick grill pan, place the aubergine pieces in it and grill, flipping them, so that both sides are evenly grilled. Sprinkle salt and pepper powder, drain and put into a bowl.
3. Grill the rest of the vegetables in the pan and grill. Take out the tomato first as they should not overcook and add to the aubergine pieces in the bowl.
4. Sprinkle salt and pepper powder to the remaining vegetables in the grill pan and grill till done. Put them in the same bowl as aubergine and tomato.
5. To make the dressing, take garlic, salt, pepper powder and balsamic vinegar in another bowl and whisk well. Add olive oil and whisk well.
6. Add sugar and whisk. Add salt and whisk.
7. Pour the dressing over the vegetables and mix evenly. Transfer into a salad bowl and refrigerate before serving.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps