Grilled Vegetable and Mozzarella Salad
Ingredients
- 2 pcEggplant (aubergine) (sliced into rounds)
- 2 pcZucchini (sliced into rounds)
- 1 pcRed bell pepper (in strips)
- 1 pcYellow bell pepper (in strips)
- 1 pcRed onion (in wedges)
- 150 gSolanum lycopersicum esculentum M. (halved)
- 2 pcGarlic (minced)
- 250 gBuffalo milk mozzarella ("di bufala") (drained)
- 4 tbspExtra virgin olive oil
- 2 tbspBalsamic vinegar
- 3 pinchThyme (leaves only)
- 30 gPine nut (toasted)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender slices of eggplant and peppers charred to perfection, releasing aromas of smoky herbs. Melting mozzarella and olive oil create a light, fragrant dressing at the bottom of the plate.
- 1
Slice the eggplants and zucchinis into half-centimeter rounds. Seed the peppers and cut them into wide strips. Cut the red onion into thick wedges.
- 2
Preheat the oven to 220°C. Arrange the vegetables on a tray, drizzle with olive oil, and sprinkle with thyme and minced garlic. Roast until the pepper skins blister and the eggplant flesh is soft.
- 3
Remove the vegetables from the oven. While they are still piping hot, pour the balsamic vinegar over them to deglaze the cooking juices directly on the tray.
- 4
Arrange the warm vegetables in a dish. Tear the mozzarella by hand over the top. Add halved cherry tomatoes, pine points, and finish with sea salt.
Frequently asked questions
How do you get this dish right?
- Do not stir the vegetables too much during roasting to maintain distinct char marks.
- Deglazing with vinegar on a hot tray is the secret to lifting all the caramelized juices.
How long does this dish keep?
Keep refrigerated for up to 24 hours, though mozzarella texture will change. Remove from fridge 30 minutes before serving.
