Grilled potato salad with zucchini and eggplant
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Grilled potato salad with zucchini and eggplant - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg potatoes, peeled and cut into slices
- 1/4 cup olive oil
- 1 tbsp. l. chopped rosemary
- 1/2 lemon
- 1 red onion, peeled and cut into rings
- 1 zucchini, cut into circles
- 1 eggplant, cut into slices
- Olive oil and parsley, for dressing
- 200 g of grape tomatoes
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Cooking the dish according to the recipe:
- Boil the potatoes in salted water for 5 minutes. Then toss with olive oil and rosemary. Place the potatoes on a preheated grill, along with the lemon, red onion, zucchini, and eggplant. Grill the vegetables on both sides until they have grill marks.
- Dice the vegetables and place them in a salad bowl. Dress the salad with olive oil, salt, parsley leaves, and a drizzle of grilled lemon juice. Then garnish the salad with grape tomatoes.
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