Summer Vegetable Salad
Summer Vegetable Salad

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, summer vegetable salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Summer Vegetable Salad is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Summer Vegetable Salad is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook summer vegetable salad using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Summer Vegetable Salad:
  1. Prepare 3 Eggplants (slim Japanese type)
  2. Take 15 Shishito peppers
  3. Take 10 Cherry tomatoes
  4. Prepare 2 tbsp Grated Parmesan cheese
  5. Prepare For the dressing:
  6. Make ready 3 tbsp Extra virgin olive oil
  7. Make ready 3 tbsp ＊ Rice vinegar
  8. Get 1 1/2 tbsp ＊ Ground sesame seeds
  9. Make ready 2 tsp ＊ Sugar (white sugar)
  10. Make ready 1/2 tsp ＊ Salt
  11. Make ready Seasoning for the vegetables:
  12. Prepare 1 tbsp ◎ Soy sauce
  13. Take 1 tbsp ◎ Mirin
  14. Prepare 1 tsp ◎ Sugar (white sugar)
  15. Make ready 1 tbsp ◎ Water
Steps to make Summer Vegetable Salad:
  1. 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.
  2. Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
  3. Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
  4. Combine the ◎ ingredients.
  5. 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.
  6. 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.
  7. Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
  8. Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
  9. Serve chilled until ice cold.
  10. This is delicious with kabocha squash or okra instead of the shishito pepper.

So that’s going to wrap this up with this exceptional food summer vegetable salad recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!