Description
Grilled veggies and paneer tossed in a tangy balsamic dressing. Perfect warm or cold, for any occasion.
Ingredients
Units
Scale
- 1 (237 ml) Eggplant
- 1 (237 ml) Zucchini
- 1 (237 ml) Red bell peppers
- 1 (237 ml) Yellow bell peppers
- 1 (237 ml) Green capsicum
- 2 medium Red onions
- 1 big Tomato
- 1/2 cup Corn
- 1 small to medium Potato
- 10 small cubes Paneer cubes
- 4 slices OR 3 to 4 fresh whole figs OR 1 apple Fresh pineapple
- 2 slices Rustic bread
- 4 to 5 cloves Garlic cloves
- 5 to 6 or few tulsi leaves Fresh basil
- 3 tsps Olive oil
- 1 tbsp (15 ml) Balsamic vinegar
- 2 1/2 to 3 tbsp (37 to 45 ml) Extra virgin olive oil
- 1/2 to 1 tbsp (7 to 15 ml) Honey
- 1/4 to 1/2 tsp Crushed garlic
- Salt
- pepper
Instructions
- Prepare eggplant and zucchini by slicing them into rounds or ovals.
- Boil, peel, and cube the potatoes.
- Peel and cube the onions.
- Cut the bell peppers and tomatoes into cubes.
- Boil the corn.
- Wash the basil.
- Cut the fresh pineapple or apple into slices, or quarter the fresh figs.
- If using paneer, soak it in vinegar; otherwise, cut feta, softer cheddar, or processed cheese into cubes.
- Cut the bread slices into cubes.
- Peel and chop or leave whole the garlic cloves.
- Mix the dressing ingredients together, whisk well, and refrigerate until serving time.
- Heat 1 to 2 teaspoons of olive oil in a grill pan.
- Shallow fry the eggplant and zucchini slices until soft, cooked, and slightly charred. Transfer to a mixing bowl.
- In the same pan, char-grill the potato cubes and transfer to the mixing bowl.
- Char-grill the bell pepper cubes until lightly charred and add to the mixing bowl.
- Char-grill the onions and set aside.
- Lightly grill the tomato cubes and set aside. Drizzle with olive oil as needed while grilling vegetables.
- Grill the paneer or feta cheese in the same pan and set aside. If adding processed or cheddar cheese, do not grill.
- Grill the pineapple or apple slices or quartered figs and set aside.
- Drizzle with a teaspoon of olive oil if necessary and toast the bread cubes with the garlic cloves until brown and crisp. Set aside in a separate plate.
- Switch off the pan and, while still hot, add the basil and press down for a few seconds to release the flavor. Add to the mixing bowl.
- Add the boiled corn, cubed cheddar/processed cheese, and toasted bread cubes to the mixing bowl with the grilled ingredients. Toss.
- Drizzle with the dressing at serving time and toss.
- Transfer to a serving bowl and serve as is, or with pasta, garlic bread, or soup.
- For the Soup:
Notes
- For even grilling, ensure vegetables are cut into relatively uniform sizes.
- To reduce bitterness, salt eggplant and zucchini slices and let them sit for 15 minutes before grilling.
- Substitute halloumi or tofu for paneer for a different flavor profile.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 8
- Protein: 15
- Cholesterol: 20