Armenian Grilled Vegetable Salad Recipes

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ARMENIAN GRILLED VEGETABLE SALAD



Armenian Grilled Vegetable Salad image

This easy Grilled Vegetable Salad is a summer staple on any Armenian picnic or cookout menu. It's the perfect side dish for grilled meats, and an ideal addition to a vegetarian meze platter. It's also easy to make with roasted vegetables if the weather is not grilling-friendly.

Provided by Victoria

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 12

2 medium eggplants
2 red bell peppers
2 green bell peppers ((can also substitute more red bell peppers, or another color if you prefer))
2 tomatoes (chopped into ½-inch pieces)
½ large onion (peeled, cut into thirds lengthwise and thinly sliced crosswise)
¾ cup chopped flat-leaf parsley
⅓ cup lemon juice
2 tablespoons extra-virgin olive oil
1 ½ tablespoons kosher salt (or to taste)
1 tablespoon paprika
¼ teaspoon black pepper
Pinch cayenne pepper or other hot pepper (if desired)

Steps:

  • Grill the eggplants and bell peppers, turning occasionally and piercing the eggplants as needed to let steam escape, until all of the skin is blackened. The vegetables should be cooked through and tender.
  • Place the hot grilled vegetables in a large plastic bag and twist it closed. Let them sit for a few minutes in the plastic bag to steam. This will help the skin peel off much more easily. Peel the eggplants and peppers (it helps to have a small bowl of cold water nearby to rinse off your fingers as necessary).
  • Remove the stems from the eggplants and the stems and seeds from the peppers and chop everything into a ¼-to-½-inch dice. Transfer all the chopped grilled vegetables to a large bowl.
  • To the bowl, add the remaining ingredients and stir well. Adjust seasoning as needed and then serve at room temperature or cold.

Nutrition Facts : Calories 103 kcal, Carbohydrate 16 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Sodium 638 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

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