Zazulete Ynn Anuca Romanța Ion
Barbecue season is officially open! Now, you know you can grill anything and everything, but one of the stars of my barbecues is a vegan recipe, that you can try each season in its specific combination, a salad made of grilled veggies and seasonal greens.
The smell of veggies and legumes inaugurating the barbecue on a fine May day, with birds singing, passing clouds, roses saying "hello!" is one of those rituals telling you: "and now everything will be all right, baby!"
Before we begin, we need a bit of focus, so let's fill a glass with pelin spritz and harvest some Rosa Damascena petals for future food plating.
Then all you need is your market loot: the magical basket :D basking in jasmin perfume.
INGREDIENTS (for 10 servings)
4 medium sized courgettes
6 red kapia peppers
4 green and/or yellow bell peppers
500 g champignons
a bunch of green onions
2-3 green garlic stems
a bunch of fresh spinach
a bunch of fresh dill
a bunch of tarragon
5-6 lettuce leaves
extra virgin olive oil
fine balsamic vinegar
(optional) sliced tomatoes
- First: c'mon baby, light my fire.
- Slice the veggies in larger chunks, use a salad bowl to mix them with the whole mushrooms and massage them all with a little olive oil.
- Carefully arrange the sliced vegetables and the mushrooms on the grill and barbecue them on both sides, for about 10 minutes overall, until they get a little charred (don't overcook them, we do want them to keep their freshness inside). The fine result will be a good mixture of crunchiness that comes from the fresh with the crunchiness that comes from the fire.
- Collect them all in a goodie bowl. When hot, mix with lots of extra virgin olive oil and balsamic vinegar to taste.
- Coarsely chop the herbs, the lettuce, the spinach and the green onions and green garlic and add them to the mix.
- Season with a fine salt and enjoy, either as warm or cold salad.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!