Grilled-Vegetable Salad with Cuban Mojo Recipe

Name: Grilled-Vegetable Salad with Cuban Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 2 large green bell peppers; 6 small Italian eggplants (1 3/4 pounds); 1 large sweet onion, unpeeled and halved lengthwise; 2 medium zucchini, sliced lengthwise 1/2 inch thick; Cuban Mojo; 1 tablespoon red wine vinegar; 2 tablespoons extra-virgin olive oil; One 1-pound head romaine lettuce, leaves torn; 1 large bunch watercress, tough stems discarded; Salt and freshly ground pepper; Basil leaves, for garnish

Servings: persons

2 large red bell peppers
2 large green bell peppers
6 small Italian eggplants (1 3/4 pounds)
1 large sweet onion, unpeeled and halved lengthwise
2 medium zucchini, sliced lengthwise 1/2 inch thick
Cuban Mojo
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
One 1-pound head romaine lettuce, leaves torn
1 large bunch watercress, tough stems discarded
Salt and freshly ground pepper
Basil leaves, for garnish

1
Light a grill or preheat the broiler.
2
Grill or broil the bell peppers for about 5 minutes per side, or until the skins are blistered and charred.
3
Transfer the peppers to a medium bowl, cover with plastic wrap and let steam for 20 minutes.
4
Peel, core and seed the peppers and cut them into 1-inch-wide strips.
5
Slice the eggplants lengthwise, keeping the slices attached at the stem.
6
Fan them out by pressing down with your hands.
7
Generously brush the eggplants, onion and zucchini with the mojo, reserving 1 tablespoon for the dressing.
8
Grill or broil the vegetables for 20 minutes, or until the eggplant and zucchini are tender and the onion is charred and crisp-tender.
9
Carefully peel the onion and cut it into 1-inch slices.
10
In a large bowl, whisk the reserved 1 tablespoon of mojo with the red wine vinegar; slowly whisk in the olive oil until emulsified.
11
Add the romaine and watercress, season with salt and pepper and toss to combine.
12
Transfer the greens to a serving platter and arrange the grilled vegetables on top.
13
Garnish with basil leaves and serve.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large red bell peppers, 2 large green bell peppers, 6 small Italian eggplants (1 3/4 pounds), 1 large sweet onion, unpeeled and halved lengthwise, and more.

Yes, Grilled-Vegetable Salad with Cuban Mojo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled-Vegetable Salad with Cuban Mojo

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