Eggplant, zucchini, bell peppers and mushrooms browned in a frying pan, flavored with garlic, herbs and smoked paprika, deglazed with balsamic vinegar and served cold.
This Mediterranean grilled vegetable salad is served chilled, with tender eggplant, lightly caramelized zucchini and bell peppers glistening with balsamic vinegar. The vegetables are browned separately in a frying pan with garlic, dried herbs and smoked paprika, then chilled before cherry tomatoes and a drizzle of olive oil are added. To serve four, allow 45 minutes of cooking time and at least 1 hour in the refrigerator. File this one alongside my keto soups and salads.
What Is Mediterranean Grilled Vegetable Salad ?
This is a cooked vegetable salad served cold : eggplant, zucchini, red and yellow bell peppers and cremini mushrooms, pan-fried separately over high heat, then combined in a salad bowl. Here, “ grilled ” means browned in a frying pan, with sizzling edges and tender flesh.
The balsamic vinegar coats the vegetables while they are still warm, and chilling does the rest. Cherry tomatoes and extra virgin olive oil add freshness just before serving.
The Inspiration Behind This Version
The Mediterranean character comes from olive oil, garlic, oregano, thyme and summer vegetables cooked until tender.
This version cooks each vegetable separately to preserve its distinct texture, adds the woodsy note of smoked paprika and can be made ahead : an overnight chill suits it well. Served cold, it pairs with fish, poultry or grilled meats, and travels well for a picnic if you save the tomatoes and oil for the end.
The Main Ingredients
For four servings, you will need one eggplant, one zucchini, one red bell pepper, one yellow bell pepper and 250 g of cremini mushrooms. The eggplant gets 4 cloves of crushed garlic and 2 teaspoons of smoked paprika, the zucchini 1 teaspoon of dried oregano and 1 of dried thyme, and the peppers 1 teaspoon of onion powder. Brush the mushrooms or wipe them clean without washing them : this helps them stay firm.
For cooking, have a few generous splashes of avocado oil, mild olive oil or high-oleic sunflower oil ready, along with balsamic vinegar for deglazing, preferably a thin one that will coat the vegetables evenly. Two handfuls of cherry tomatoes and a drizzle of extra virgin olive oil finish the salad just before serving.
Cooking Tips and Serving
Brown the eggplant pieces over high heat in a generous splash of oil, then add a splash of hot water once the oil has been absorbed and simmer with the garlic and paprika : it takes about fifteen minutes to become tender. Transfer it to the salad bowl and deglaze the pan with balsamic vinegar. Next, cook the zucchini with the herbs until lightly caramelized, then the mushrooms over fairly high heat and the peppers with the onion powder, adding each vegetable to the salad bowl and avoiding overcrowding the pan.
Let cool until lukewarm, then refrigerate for at least 1 hour, or overnight. Serve cold with halved cherry tomatoes and a splash of extra virgin olive oil, added at the last moment. One serving contains about 63 kcal and 8 g of net carbs, depending on the amount of balsamic vinegar used.
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Ingredients
- 1 eggplant
- 250 g button mushrooms brown
- 1 zucchini
- 1 bell pepper red
- 1 bell pepper yellow
- 2 handfuls cherry tomatoes or small snacking tomatoes
- 2 teaspoons paprika smoked, ground
- 4 cloves garlic
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon onion powdered
- a few generous splashes avocado oil mild olive oil or high-oleic sunflower oil, for cooking
- a few generous splashes balsamic vinegar for deglazing
- Extra virgin olive oil for dressing
Instructions
- Wash the eggplant and cut it into pieces. Pour a generous splash of oil into the frying pan and cook the eggplant over high heat. Add more oil if needed. Once the edges are golden and the oil has been absorbed, add a splash of hot water. Let the eggplant pieces simmer gently. Crush the garlic with a garlic press and add it. Add the ground paprika. Stir a few times. The eggplant really does need a good fifteen minutes. The pieces should be tender and flavorful. Transfer to a salad bowl and deglaze with a splash of balsamic vinegar. Give everything a quick, thorough stir so the flavor can soak in.1 eggplant, a few generous splashes avocado oil, 4 cloves garlic, 2 teaspoons paprika, a few generous splashes balsamic vinegar
- Wash and cut the zucchini, then cook it in a little more oil. Season with the oregano and thyme. Give it plenty of time to cook as well, letting it caramelize a little. Then add it to the bowl of eggplant. Add a little more balsamic vinegar if needed.1 zucchini, 1 teaspoon oregano, 1 teaspoon thyme
- Clean the mushrooms with a small, soft brush or paper towels. Do not wash them. Cut the mushrooms. If they are not too large, leave them whole to retain more flavor and juices. They will shrink a little more as they cook, so aim for comfortable bite-sized pieces. Cook over fairly high heat. Add them to the salad bowl as well. Give everything another quick stir.250 g button mushrooms
- Wash, cut and cook both bell peppers with the onion powder. Add them to the bowl as well.1 bell pepper, 1 bell pepper, 1 teaspoon onion
- Let cool slightly, then refrigerate for at least an hour. Overnight works too, allowing the flavors to soak in even more.
- Serve with cherry tomatoes (halved) and a drizzle of extra virgin olive oil.2 handfuls cherry tomatoes, Extra virgin olive oil
