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Grilled vegetable salad with fresh tomato and mozzarella

Preparation

30 minutes

Cooking

10 minutes

Servings

4

Grilled vegetable salad with fresh tomato and mozzarella
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Ingredients

2 garlic cloves, minced
5 ml (1 tsp.) sea salt (preferably) or table salt
80 ml (1/3 cup) olive oil
2 small eggplants, sliced in half
2 portobello mushrooms, stems and gills removed
4 green onions
4 artichoke hearts, dried and cut in half
Various tomatoes, thinly sliced

SALAD

1 mozzarella ball, divided into 8 parts
60 ml (4 tbsp.) olive oil
20 ml (4 tsp.) white balsamic vinegar
15 ml (1 tbsp.) Italian parsley, chopped
15 ml (1 tbsp.) chive, finely sliced
6 basil leaves, torn
Salt and freshly ground black pepper

Directions

  1. Preheat the barbecue (previously cleaned) to medium-high.
  2. In a large bowl, combine the garlic, sea salt and olive oil, and brush the vegetables with this mixture, except for the tomatoes.
  3. Place the coated vegetables on the hot barbecue and grill on each side until golden.
  4. Place the vegetables and tomatoes on a plate.
  5. Add the pieces of mozzarella and drizzle with the olive oil and white balsamic vinegar.
  6. Sprinkle with the herbs.
  7. Season with salt and pepper, and serve.

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