Charred Veggie Salad
No grill, no problem. Your EverLast Clad Stainless pan gets hot enough to char – and make a texturally-rich vegetarian main course that's worth celebrating. Eggplant, zucchini, squash, bell pepper, crispy chickpeas, crumbled feta, and a honey red wine vinaigrette. This is peak summer on a plate.
Ingredients
- 1 Medium Eggplant
- 1 Medium Zucchini
- 1 Medium Yellow Squash
- 1 Red Bell Pepper
- 1/2 Red Onion
- 1/4 Cup Pine Nuts
- 1 Can Chickpeas
- Salt
- Pepper
- Extra Virgin Olive Oil
- 1/4 Cup Feta Cheese (crumbled)
- Fresh Basil
- 1/4 Cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tbsp Honey
- 1/2 Lemon (juiced)
- Salt (to taste)
- Pepper (to taste)
Directions
- Preheat oven to 400°F
- Drain, rinse, and dry chickpeas, then toss with olive oil, salt, and pepper; place on a parchment-lined baking sheet and bake for 30-20 minutes until crispy
- Wash all veggies; cut the eggplant, squash, and zucchini into medallions and lightly salt them, then let them sit for 20 minutes to draw out moisture, then blot with a paper towel
- While those sit, chop the bell pepper into chunks and the red onion into 1-inch thick wedges and add to the veggie plate
- Drizzle all of the veggies with extra virgin olive oil and salt
- Heat the pan on medium-high (it will be ready when you can drop water droplets into the pan and they will dance instead of going away), then sear the veggie medallions on each side; remove and set aside, then repeat with all remaining veggies
- Make dressing by combining olive oil, red wine vinegar, honey, lemon juice, salt, and pepper to taste
- In another pan over medium heat, add pine nuts and periodically toss until fully toasted 3-5 minutes)
- Add veggies and chickpeas to a large serving plate and drizzle with dressing, then top with feta cheese, toasted pine nuts, and fresh basil
