Grilled Vegetable Salad

This Grilled Vegetable Salad is a vibrant and flavorful Lebanese dish that showcases the natural sweetness of seasonal vegetables, perfectly charred on the grill. Tossed with a zesty lemon-tahini dressing, it offers a delightful combination of textures and flavors, making it a wholesome vegan meal.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1, sliced
• Eggplant - 1 small, diced
• Red onion - 1 small, sliced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Garlic - 1 clove, minced
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the zucchini, bell pepper, eggplant, red onion, and cherry tomatoes.
3. Drizzle the olive oil over the vegetables and season with salt and black pepper. Toss until evenly coated.
4. Place the vegetables on the grill and cook for about 10-15 minutes, turning occasionally, until they are tender and have nice grill marks.
5. While the vegetables are grilling, prepare the dressing by whisking together the lemon juice, tahini, minced garlic, and a pinch of salt in a small bowl until smooth.
6. Once the vegetables are grilled, remove them from the grill and let them cool slightly.
7. In a serving bowl, combine the grilled vegetables with the dressing and toss gently to coat.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health and aiding in weight management.

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