Simple Way to Prepare Any-night-of-the-week Summer Vegetable Salad

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, summer vegetable salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Summer Vegetable Salad is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Summer Vegetable Salad is something which I have loved my whole life.

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

The ingredients needed to make Summer Vegetable Salad:

1. Make ready 3 Eggplants (slim Japanese type)
2. Take 15 Shishito peppers
3. Take 10 Cherry tomatoes
4. Take 2 tbsp Grated Parmesan cheese
5. Prepare For the dressing:
6. Take 3 tbsp Extra virgin olive oil
7. Get 3 tbsp ＊ Rice vinegar
8. Take 1 1/2 tbsp ＊ Ground sesame seeds
9. Get 2 tsp ＊ Sugar (white sugar)
10. Get 1/2 tsp ＊ Salt
11. Get Seasoning for the vegetables:
12. Get 1 tbsp ◎ Soy sauce
13. Prepare 1 tbsp ◎ Mirin
14. Make ready 1 tsp ◎ Sugar (white sugar)
15. Get 1 tbsp ◎ Water

Instructions 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 is going to wrap this up with this exceptional food summer vegetable salad recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!