Hi, I’m Jane. Today, I will show you a way to make summer vegetable salad recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Summer Vegetable Salad Recipe
Summer Vegetable Salad is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Summer Vegetable Salad is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have summer vegetable salad using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Summer Vegetable Salad:
- Take 3 Eggplants (slim Japanese type)
- Take 15 Shishito peppers
- Take 10 Cherry tomatoes
- Prepare 2 tbsp Grated Parmesan cheese
- Get For the dressing:
- Get 3 tbsp Extra virgin olive oil
- Get 3 tbsp ＊ Rice vinegar
- Prepare 1 1/2 tbsp ＊ Ground sesame seeds
- Get 2 tsp ＊ Sugar (white sugar)
- Make ready 1/2 tsp ＊ Salt
- Make ready Seasoning for the vegetables:
- Get 1 tbsp ◎ Soy sauce
- Get 1 tbsp ◎ Mirin
- Make ready 1 tsp ◎ Sugar (white sugar)
- Make ready 1 tbsp ◎ Water
Instructions to make Summer Vegetable Salad:
- Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
- Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
- Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
- Combine the ◎ ingredients.
- Heat 2 tablespoons of olive oil (not listed in the ingredient list) in a frying pan, and pan fry the eggplant and shishito pepper over medium heat until both sides are browned. See Hints.
- When a toothpick goes easily through a slice of eggplant, turn off the heat, add the flavoring ingredients from step 4, and turn the heat back on. Stir fry and mix until there’s almost no moisture left in the pan.
- Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
- Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
- Serve chilled until ice cold.
- This is delicious with kabocha squash or okra instead of the shishito pepper.
So that is going to wrap this up for this exceptional dish summer vegetable salad recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
