Roasted Vegetable Salad with Chimichurri

Name: Roasted Vegetable Salad with Chimichurri
Prep time: 270 min
Cook time: 30 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 cup Oléico® safflower oil; 20 grams fresh parsley, finely chopped; 4 tablespoons fresh oregano, finely chopped; 6 garlic, cloves; 1 cup green onion, finely chopped; 1 red chile, finely chopped; 4 tablespoons wine vinegar; 2 tablespoons lime juice; 2 grams salt, to taste; 2 grams pepper, to taste; 2 eggplants; 1 red bell pepper; 1/2 green bell peppers; 1/2 yellow bell peppers; 2 fennel; 3 portobello mushrooms; 4 tomatoes; 1 dried árbol chile; 1/2 cups wine vinegar

Aceite Oleico®

Roasted Vegetable Salad is a delicious option for hot days or when you want a vegetarian dish. The flavor of eggplant is unique, especially when paired with a tasty chimichurri.

Reviewed by Editorial Team of Kiwilimón

Published: 05-09-2016

Preparation

30 mins

Low

Mix in a bowl the oil, parsley, oregano, garlic, onion, chili, vinegar, lemon juice, salt, and pepper to make the chimichurri. Stir well. Add salt and pepper. Refrigerate for at least 4 hours. Cut the eggplant very thinly. Add plenty of salt and let them rest for 1 hour. Wash the eggplant. In a bowl, add vinegar and chili, fill with water. Let the eggplant soak for 1 hour. Remove from water and dry thoroughly. Cut the bell peppers into thirds, removing the seeds and white parts. Cut the fennels into quarters. Cut the tomatoes into quarters. Brush the vegetables with chimichurri and grill them on a very hot griddle. Stir the vegetables and serve.