Recipes
Grilled Vegetable And Crouton Salad
This tasty and colorful veggie salad is the perfect summer salad. Perfect for use with the Blue Steel Perforated Fry Pan, this recipe is vegan and vegetarian friendly, so there will be a little something for everyone at the BBQ.
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This tasty and colorful veggie salad by Master Chef, Nicolas Rieffel (@nicolas_masterchef) is the perfect summer dish. Perfect for use with the Blue Steel Perforated Fry Pan, this recipe is vegan and vegetarian friendly, so there will be a little something for everyone at the BBQ.
Pro Tip: Use the KOBRA Mandoline to slice up your veggies for this salad and cut down on cutting-time.
Serves 2-3 people.
Ingredients
Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp mustard
- 1 finely chopped shallot
- 1/2 bunch finely chopped basil
- Coarse salt (to taste)
- Pepper (to taste)
Grilled Vegetables Salad:
- 2 bell peppers, diced in large pieces
- 1 small eggplant, cubed
- 2 zucchinis cut into wedges
- 1 red onion, sliced
- 12 cherry tomatoes
- Drizzle of olive oil
- Sea salt and freshly ground black pepper (to taste)
- 1 tbsp herbes de Provence
- 1/2 bunch finely chopped basil leaves
- Roasted pine nuts
Croutons:
- Your choice of bread, cut into cubes
- 1 tbsp olive oil
- Sea salt and black pepper (to taste)
- 1 tbsp thyme (fresh or dried)
- 1 tbsp rosemary (fresh or dried)
Instructions
Vinaigrette: in a small bowl, mix all ingredients until everything is incorporated and well combined.
Croutons: In a large bowl, combine the olive oil, salt, pepper, and herbs. Mix well. Add the cubed bread and toss in the mixture. Transfer to a pan, heated up on the grill and toast the bread, turning as each side turns golden-brown.
Grilled Vegetables Salad:
- Put the sliced vegetables into a large bowl and toss with olive oil, salt, pepper and herbes de Provence.
- Cook the vegetables in the heated Blue Steel Perforated fry pan for approximately 4 minutes on each side, or until fully cooked through.
- Assemble the vegetables on a large plate, drizzle with vinaigrette, add the croutons, chopped fresh basil, and garnish with roasted pine nuts and sliced red onion.
Products used in this recipe:
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