Grilled Vegetable Salad: a Recipe with a Tuscan Flavor

The new Academia Barilla Tuscan Soup and its yummy lentils, wheat and spelt (farro) mix we introduced with our latest post can be appreciate either as winter dish as well as summer recipe.

Try this gourmet recipe for a salad with season vegetables designed by the Academia Barilla Chef Team!

GRILLED VEGETABLE SALAD
A recipe by the Academia Barilla Chef Team
(serves 6)

INGREDIENTS

- 10 oz Academia Barilla vegetable and cereal mix
- 34 fluid oz water
- Academia Barilla Toscano extra virgin olive oil, to taste
- 1 round eggplant
- 1/2 yellow bell pepper
- 1/2 re bell pepper
- 1 zucchini
- 5 cherry tomatoes
- 1/2 red onion
- 2 oz mozzarella cheese
- salt to taste

PREPARATION

Pour the entire content of the vegetables and cereal bag of the Academia Barilla Tuscan Soup and the water in a boiling pot. Cook for 20 minutes mixing regularly.

Wash and dry all the vegetable, and slice them vertically to obtain slices 0.2 inches thick.

Chop the mozzarella into small cubes.

Grill each vegetable slice a couple of minutes for each side. Chop the red onion in thin slices, and the cherry tomatoes in quarters.

When the vegetable and cereal mix is cooked, eliminate the excess water.

Using a salad bowl mix zucchini, eggplants, red and yellow bell peppers, grilled sliced vegetables, mozzarella cubes, sliced onions and chopped tomatoes, and the Tuscan Soup’s cooked mix of vegetables and cereals.

Add oregano, extra virgin olive oil and salt to taste. Mix well and serve.