Armenian Grilled Vegetable Salad

Name: Armenian Grilled Vegetable Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings as side
Ingredients: 2 medium eggplants; 2 red bell peppers; 2 green bell peppers; 2 tomatoes; ½ large onion; ¾ cup chopped flat-leaf parsley; ⅓ cup lemon juice; 2 tablespoons extra-virgin olive oil; 1 ½ tablespoons kosher salt; 1 tablespoon paprika; ¼ teaspoon black pepper; Pinch cayenne pepper or other hot pepper

User Reviews

4.7

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 servings as side
Calories
103 kcal
Course
Side Dish, Salad
Cuisine
Armenian

Armenian Grilled Vegetable Salad

Megan Mendez

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This easy Grilled Vegetable Salad is a summer staple on any Armenian picnic or cookout menu. It's the perfect side dish for grilled meats, and an ideal addition to a vegetarian meze platter. It's also easy to make with roasted vegetables if the weather is not grilling-friendly.

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Ingredients

Servings

2 medium eggplants
2 red bell peppers
2 green bell peppers (can also substitute more red bell peppers, or another color if you prefer)
2 tomatoes chopped into ½-inch pieces
½ large onion peeled, cut into thirds lengthwise and thinly sliced crosswise
¾ cup chopped flat-leaf parsley
⅓ cup lemon juice
2 tablespoons extra-virgin olive oil
1 ½ tablespoons kosher salt or to taste
1 tablespoon paprika
¼ teaspoon black pepper
Pinch cayenne pepper or other hot pepper if desired

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Instructions

Grill the eggplants and bell peppers, turning occasionally and piercing the eggplants as needed to let steam escape, until all of the skin is blackened. The vegetables should be cooked through and tender.
Place the hot grilled vegetables in a large plastic bag and twist it closed. Let them sit for a few minutes in the plastic bag to steam. This will help the skin peel off much more easily. Peel the eggplants and peppers (it helps to have a small bowl of cold water nearby to rinse off your fingers as necessary).
Remove the stems from the eggplants and the stems and seeds from the peppers and chop everything into a ¼-to-½-inch dice. Transfer all the chopped grilled vegetables to a large bowl.
To the bowl, add the remaining ingredients and stir well. Adjust seasoning as needed and then serve at room temperature or cold.

Notes

You may also roast the vegetables whole at 400°F until they are softened and the skin is blistered and blackened in areas. Proceed with the rest of the recipe as directed.

Nutrition Information

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Calories 103kcal (5%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 638mg (27%) Potassium 253mg (7%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 8servings as side

Amount Per Serving

Calories 103 kcal

% Daily Value*

Calories	103kcal	5%
Carbohydrates	16g	5%
Protein	2g	4%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Sodium	638mg	27%
Potassium	253mg	5%
Fiber	2g	8%
Sugar	3g	6%