Grilled Vegetable and Mozzarella Salad

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 459
• Protein: 18 g
• Carbs: 18 g
• Fat: 35 g

Ingredients

• 2 piece Eggplant (aubergine) ( sliced into rounds )
• 2 piece Zucchini ( sliced into rounds )
• 1 piece Red bell pepper ( in strips )
• 1 piece Yellow bell pepper ( in strips )
• 1 piece Red onion ( in wedges )
• 150 g Solanum lycopersicum esculentum M. ( halved )
• 2 piece Garlic ( minced )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Balsamic vinegar
• 3 pinch Thyme ( leaves only )
• 30 g Pine nut optional ( toasted )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the vegetables

   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. Searing and cooking

   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. Seasoning

   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. Plating

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 24 hours, though mozzarella texture will change. Remove from fridge 30 minutes before serving.