Hi, I’m Kate. Today, we’re going to prepare summer vegetable salad recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Summer Vegetable Salad Recipe

Summer Vegetable Salad is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Summer Vegetable Salad is something that I’ve loved my whole life.

To bewith this particular recipe, we must prepare a few components. You can have summer vegetable salad using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable Salad:

1. Get 3 Eggplants (slim Japanese type)
2. Prepare 15 Shishito peppers
3. Prepare 10 Cherry tomatoes
4. Take 2 tbsp Grated Parmesan cheese
5. Prepare For the dressing:
6. Get 3 tbsp Extra virolive oil
7. Make ready 3 tbsp ＊ Rice vinegar
8. Prepare 1 1/2 tbsp ＊ Ground sesame seeds
9. Take 2 tsp ＊ Sugar (white sugar)
10. Take 1/2 tsp ＊ Salt
11. Make ready Seasoning for the vegetables:
12. Make ready 1 tbsp ◎ Soy sauce
13. Prepare 1 tbsp ◎ Mirin
14. Get 1 tsp ◎ Sugar (white sugar)
15. Make ready 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 for this exceptional dish summer vegetable salad recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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