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Salad of grilled vegetables
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Simple, easy to make and tons of flavor
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Instructions
Brush eggplant, fennel, bell pepper, onions and corn on all sides with olive oil, season all over with salt and pepper and grill 3-4 minutes per side until they have a slight char on both sides
In the meantime, dice (1-2cm) tomatoes and add to a large mixing bowl with garlic, two tbsp of olive oil and lemon juice
Once the vegetables are grilled, set aside and allow to cool slightly and then dice into 1-2 cm pieces
Place vegetables in the mixing bowl and stir gently to combine. Drizzle with a little extra virgin olive oil and sprinkle with more salt and pepper if desired. Mix in the parsley. Serve at room temperature
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