Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, summer vegetable salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Summer Vegetable Salad is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Summer Vegetable Salad is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have summer vegetable salad using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Summer Vegetable Salad:
- Get 3 Eggplants (slim Japanese type)
- Make ready 15 Shishito peppers
- Make ready 10 Cherry tomatoes
- Get 2 tbsp Grated Parmesan cheese
- Prepare For the dressing:
- Prepare 3 tbsp Extra virgin olive oil
- Get 3 tbsp ＊ Rice vinegar
- Make ready 1 1/2 tbsp ＊ Ground sesame seeds
- Prepare 2 tsp ＊ Sugar (white sugar)
- Make ready 1/2 tsp ＊ Salt
- Make ready Seasoning for the vegetables:
- Take 1 tbsp ◎ Soy sauce
- Make ready 1 tbsp ◎ Mirin
- Make ready 1 tsp ◎ Sugar (white sugar)
- Prepare 1 tbsp ◎ Water
Steps 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’s going to wrap it up with this special food summer vegetable salad recipe. Thanks so much for reading. I am 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
