Easy Recipes For Healthy Barbeque Sides: Grilled Vegetable Salad
As we prepare to welcome in the wonderful month of May minds are turning to barbeques and picnics in the sun. By using the best extra virgin olive oil in our cooking, we are helping to protect our health from the inside out.
Evidence from new and recent studies has shown that extra virgin olive oil can reduce levels of cytokine in the body, which in turn can reduce both the symptoms associated with COVID-19 and their severity. Regular consumption of extra virgin olive oil as part of a balanced Mediterranean Diet is one of eight recommended steps to help support a healthy immune system.
So, why not dust down the barbeque for your May holiday celebrations and add some colour to your sizzling meat dishes.
- 12 cherry tomatoes
- 6-8cm cucumber
- 3 spring onions
- 1tbsp chopped basil leaves
- 1 aubergine (eggplant)
- 1 red pepper
- 1 yellow pepper
- 200ml Morocco Gold Extra Virgin Olive Oil
- 100g bag mixed salad leaves
For the dressing
- 1 ½ tbsp white wine vinegar
- 4 tbsp Morocco Gold Extra Virgin Olive Oil
- ½ - 1tsp black olive tapenade
- Pinch ground black pepper
- Half the cherry tomatoes and place in a bowl. Dice the cucumber, trim and slice the spring onions, and add both to the tomatoes. Add the basil and toss everything gently together. Set aside
- Cut the aubergine into 1 cm (approx. 2/5 inch) thick slices. Remove the stalks, seeds and membranes from the peppers and cut into 3-4 pieces each. Brush all the vegetable slices liberally with the Morocco Gold Extra Virgin Olive Oil
- Cook the vegetables on a barbecue or hot griddle pan until cooked through and starting to scorch.
- Arrange the salad leaves on a serving platter. Place the grilled vegetables on top of the leaves, then spoon the tomato mixture over the top.
- Whisk all the dressing ingredients together and pour over the salad. Serve immediately.
- Add the Grilled Vegetable Salad to the rest of your barbeque.