Armenian Grilled Vegetable Salad Recipes

ARMENIAN GRILLED VEGETABLE SALAD

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.

KHOROVATS (ARMENIAN GRILLED VEGETABLE SALAD)

Steps:

• Preheat the grill to the medium heat. (About 350F. You should be able to hold your hand a few inches from the grate for 5-7 seconds.)
• With a fork, poke holes in the skin of the eggplants in three or four places. Place the tomatoes, eggplants, and bell peppers on the grill. Close the lid.
• Check on the vegetables every once in a while and turn them as needed.
• Cook the vegetables for about 20 minutes or until they are soft and start to collapse.
• Arrange on a platter and garnish with fresh herbs and chopped red onion.
• Transfer the cooked vegetables from the grill into a bowl. Cover with a lid and let it stand until the vegetables are cool enough to handle (5-10 minutes).
• Remove the skin from the vegetables and chop into chunks. Drain the liquid as needed.
• Transfer into a salad bowl and add the garlic, herbs, and olive oil if using. Season with salt. Serve warm.