Imagine a vibrant plate bursting with smoky, charred vegetables that tell a story of Armenian culinary tradition – this isn't just a salad, it's a flavor explosion waiting to transform your dining experience! Our Armenian Grilled Vegetable Salad is a mouthwatering journey that combines the rustic charm of perfectly grilled produce with a zesty marinade that will make your taste buds dance. Whether you're a seasoned cook or a curious food lover, this recipe promises to transport you straight to the sun-drenched landscapes of Armenia with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Armenian
Serves: 4 servings
Ingredients
- Eggplant, sliced
- Zucchini, sliced
- Bell peppers, quartered
- Red onion, sliced
- Olive oil
- Garlic, minced
- Lemon juice
- Parsley, chopped
- Salt
- Pepper
Instructions
- Prepare the vegetables by washing and slicing eggplant, zucchini, and bell peppers into even, medium-thick pieces. Cut red onion into thick rings to prevent falling through grill grates.
- Preheat the grill to medium-high heat (around 400-450°F). If using a stovetop grill pan, heat it over medium-high heat until hot.
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, and black pepper to create a marinade.
- Brush the sliced vegetables generously with the prepared marinade, ensuring each piece is evenly coated.
- Arrange vegetables on the hot grill, cooking in batches if necessary. Grill each side for 3-4 minutes until char marks appear and vegetables are tender but not mushy.
- Remove grilled vegetables and let them cool slightly on a large serving platter.
- Once cooled, roughly chop the grilled vegetables into bite-sized pieces.
- Sprinkle freshly chopped parsley over the grilled vegetables and drizzle with any remaining marinade.
- Serve warm or at room temperature as a side dish or light meal, optionally accompanied by fresh bread or rice.
Tips
- Choose fresh, firm vegetables for the best grilling results. Look for eggplants and zucchinis that are free from blemishes and have a vibrant color.
- Slice vegetables uniformly to ensure even cooking and beautiful presentation. Aim for medium-thick slices around 1/2 inch thick.
- Don't rush the grilling process. Medium-high heat is key to achieving those perfect char marks without burning the vegetables.
- Use a marinade brush to evenly coat vegetables, which helps prevent sticking and adds extra flavor.
- If you don't have a grill, a cast-iron grill pan works wonderfully. The goal is to get those beautiful caramelized edges.
- Let the grilled vegetables rest for a few minutes after cooking – this helps them absorb the marinade and develop deeper flavors.
- For an extra flavor boost, consider adding a sprinkle of sumac or fresh mint alongside the parsley when serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
