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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled-Vegetable Salad with Cuban Mojo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions