Amy Riolo: Hi! I am Chef Amy Riolo and today we are making a central Asian barbeque grilled vegetable salad. This is a great salad to make whenever you have got the grill heated up or you just want one with added a little bit of smoky flavor to your meal.
The first thing we are going to do is place our egg plant, tomatoes and the peppers on to a pan or directly on to the grilling sheet and begin turning them and grilling them, just until they are blistered and soft.
When the egg plant is cool enough to handle, we can peel it and then chop up or mash the flesh, then we'll peel and sieve the tomatoes and peppers. And I like to cut it in thirds like this, that way I avoid all of the seeds right from the beginning. I will just put this into nice bite size pieces.
You can dice it if you want, you can leave it in large strips; really whatever you like is fine. This is a no-brainer, grilled meats, grilled kebabs, anything you do on the grill to serve this along side is such a nice accompaniment.
Now what we are going to do next, is we are going to add in our herbs and I have got a lot of really fun herbs, you can do whatever you want. I have just chopped those up very fine. Cilantro and mint; go ahead and add them right into my bowl, and then I am going to add in my green onions and I have used a green and a white part and drizzle a little bit of olive oil over.
You don't need a lot of olive oil for this salad, may be a quarter of a cup at the most. I am going to sprinkle in a little bit of my salt, it's about a tea-spoon or to-taste. This helps to cork some of the sugar out of the vegetables.
And now that my salad is all mixed up I am just going to go ahead and plate it on my bed of lettuce and then I am going to garnish it with my lemon wedges and there you have our central Asian Barbecue grilled vegetable salad. Enjoy!