Summer Vegetable Salad
Summer Vegetable Salad

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, summer vegetable salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Summer Vegetable Salad is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Summer Vegetable Salad is something that I’ve loved my whole life.

In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Fill a large bowl with ice water and set aside.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook summer vegetable salad using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Summer Vegetable Salad:
  1. Get 3 Eggplants (slim Japanese type)
  2. Take 15 Shishito peppers
  3. Make ready 10 Cherry tomatoes
  4. Make ready 2 tbsp Grated Parmesan cheese
  5. Get For the dressing:
  6. Get 3 tbsp Extra virgin olive oil
  7. Make ready 3 tbsp ＊ Rice vinegar
  8. Prepare 1 1/2 tbsp ＊ Ground sesame seeds
  9. Make ready 2 tsp ＊ Sugar (white sugar)
  10. Get 1/2 tsp ＊ Salt
  11. Make ready Seasoning for the vegetables:
  12. Take 1 tbsp ◎ Soy sauce
  13. Make ready 1 tbsp ◎ Mirin
  14. Get 1 tsp ◎ Sugar (white sugar)
  15. Make ready 1 tbsp ◎ Water

Assemble the salad: Add the dressing to the salad, tossing evenly to coat. In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat.

Steps to make Summer Vegetable Salad:
  1. Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
  2. Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
  3. Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
  4. Combine the ◎ ingredients.
  5. Heat 2 tablespoons of olive oil (not listed in the ingredient list) in a frying pan, and pan fry the eggplant and shishito pepper over medium heat until both sides are browned. See Hints.
  6. When a toothpick goes easily through a slice of eggplant, turn off the heat, add the flavoring ingredients from step 4, and turn the heat back on. Stir fry and mix until there's almost no moisture left in the pan.
  7. Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
  8. Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
  9. Serve chilled until ice cold.
  10. This is delicious with kabocha squash or okra instead of the shishito pepper.

Zucchini and Yellow Summer Squash: Shaved Summer Vegetable Salad. Dusted with chives, chervil and tarragon, this mélange of thinly sliced zucchini, squash, beets and mushrooms — courtesy of the. Serve with grilled chicken, steak, mushrooms or tofu. Chopped salads are nothing knew, in fact if you did a search on the Internet you would see thousands of different variations. Crisp, colorful veggies tossed into a light vinaigrette, it just screams healthy and fresh!

So that’s going to wrap it up for this special food summer vegetable salad recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!