Ember-Roasted Vegetable Salad
This sweet and smoky Ember-Roasted Vegetable Salad takes full of advantage of the plethora of summer vegetables. Simply grill the veggies until charred on all and mix together with a sherry vinaigrette for a great grilled side dish.
This recipe is reprinted from Project Fire by Steven Raichlen.
Preheat grill to high. Brush grill grate clean, then brush with oil.
Grill onions, eggplants, and peppers until charred black on all sides, turning with tongs to char evenly, 12–15 minutes for the onions, (testing for doneness with a metal skewer), and 8–10 minutes for the eggplants and peppers. Grill celery about 2 minutes, and grill scallions 1–2 minutes. Transfer vegetables to a large metal bowl to cool.
Scrape off burnt skins with a paring knife (don’t worry about removing every last bit — a few spots of black add color and flavor). Transfer vegetables to a cutting board and cut into a 1-inch dice. Add any released juices to the juices in the bowl, then remove any large pieces of skin from the bowl.
Add vinegar, salt, and pepper to bowl. Whisk in oil, then stir in vegetables. Mound salad onto plates, and sprinkle servings with hazelnuts and parsley.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 295mg 12%
Carbs 40g 13%
*Percent Daily Values are based on a 2,000 calorie diet.