Grilled Vegetable Salad with Porcini Lena
- 2 hours ago
- 3 min read
## Grilled Vegetable Salad with Porcini: A Flavorful Creation by Lena
This dish features an exquisite combination of grilled vegetables for a salad with Porcini mushrooms, offering versatility as it can be served either hot or cold. The outstanding flavor is primarily attributed to the Porcini mushrooms, renowned for their unique aroma and health benefits, as they are rich in vitamins. The salad is simple and easy to prepare. Please consult the recipe for detailed instructions.
Ingredients: simple, total time: 70 min., 4 serving
1 smaller eggplant/ cut into cubes
2 zucchini medium/ cut into rings
1 big red or green bell pepper/ cut into rings
80 g Italian marinated mushrooms-porcine — chopped + 120 ml liquid
7 cherry tomatoes red and yellow — chopped
1 Tbsp fresh basil chopped/ or dry basil
Extra virgin olive oil to taste
salt and pepper to taste
15 g butter
2 cloves of garlic/ minced
oregano to taste
fresh parsley leaves to taste
1 Tbsp balsamic vinegae/ or apple vinegar — optional
1 fresh mozzarella/ diced — optional
Preparation:
Preparation of Vegetables and Mushrooms:
Immerse the Porcini mushrooms in a small amount of water and allow them to soak for 20 minutes prior to preparing the salad. After soaking, chop the Porcini into smaller pieces if they are large.
Thoroughly wash the zucchini, peppers, and eggplant.
Clean the peppers of seeds and stem and dice them into cubes.
Trim the ends of the zucchini, slice them into rings, and arrange them on a plate.
Wash and dry the eggplant, cut it into 2 cm thick slices and add salt, let it rest for 15 minutes.
Cut the eggplant into small cubes.
Slice the onion into ribs and finely chop the garlic.
Cut the tomatoes into smaller pieces or halves and set aside.
Processing:
In a large frying pan, drizzle olive oil to taste and add chopped onion. Sauté until the onion is softened and translucent. Add zucchini, cover, and cook with occasional stirring until they achieve a nice color. Transfer them to a deep bowl for the salad.
Drizzle olive oil in the same pan and add the peppers. Sauté them covered, stirring occasionally, until they are nicely grilled and softened. Place them in the same bowl for the salad.
Add olive oil to the pan and fry the diced eggplant, covered, until softened, following the same procedure. Add the tomatoes, stir for 3–5 minutes, then transfer them to the same bowl.
Prepare the soaked Porcini mushrooms for stewing, ensuring you retain the 120 ml of soaking liquid.
In the same pan, add the chopped Porcini and soaking liquid. Simmer uncovered over moderately low heat for 10–12 minutes.
Once the liquid has almost evaporated, add butter and finely chopped garlic. Stir and simmer for about 2 minutes, then pour everything into the same bowl with the sauce.
Combine all the vegetables with finely chopped basil. Drizzle with olive oil, season with salt and pepper to taste, and stir.
Allow the salad to cool for 30 minutes.
Before serving the salad, sprinkle with crumbled mozzarella, a little oregano, and chopped fresh parsley leaves. Stir to combine.
Serve either warm or cold, according to preference.
I combined this salad with grilled meat and skewers.
Buon appetito!
NOTE:
In this salad, if you want, you can add fennel cut into ribs, boiled for 7 minutes and then fried for a few minutes until it gets golden brown color.
If you like more garlic, feel free to add one more clove.
Keep the salad covered with plastic wrap in the freezer for up to 3–4 days.
Do you want to try something a little different?
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