Grilled Vegetable Salad With Mint And Pomegranate

Name: Grilled Vegetable Salad With Mint And Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Greek yogurt; 1/4 cup extra-virgin olive oil, plus additional, for frying; 1 tsp each chopped fresh marjoram, rosemary and thyme; 1/2 tsp salt; 1 medium eggplant, thinly sliced; 4 None zucchini, thinly sliced; 1 None each red and yellow pepper, seeded and cut into chunks; 3 tbsp sesame seeds; 20 None fresh mint leaves; 1/2 cup pomegranate seeds; None None Pomegranate molasses, for drizzling; None None Flatbreads, to serve (optional)

Servings: persons

1 cup Greek yogurt
1/4 cup extra-virgin olive oil, plus additional, for frying
1 tsp each chopped fresh marjoram, rosemary and thyme
1/2 tsp salt
1 medium eggplant, thinly sliced
4 None zucchini, thinly sliced
1 None each red and yellow pepper, seeded and cut into chunks
3 tbsp sesame seeds
20 None fresh mint leaves
1/2 cup pomegranate seeds
None None Pomegranate molasses, for drizzling
None None Flatbreads, to serve (optional)

1
Preheat the oven to 375u00b0F. Place yogurt in a sieve lined with paper towels to drain.
2
Mix the oil, marjoram, rosemary, thyme and salt in a large bowl and season with plenty of freshly ground black pepper. Add the eggplant and toss gently, then add the zucchini and toss gently.
3
Heat a little oil in a grill pan on medium-high heat. Cook the eggplant and zucchini, in batches, until golden. Transfer to a platter and season with salt and black pepper.
4
Toss the peppers in the bowl with the remaining seasoned oil. Transfer to a shallow roasting pan, scraping in any oil from the bowl. Roast for 20 mins, stirring twice, until browned and just starting to soften.
5
Season with salt and black pepper, then add to the platter. Place sesame seeds in a small baking pan and toast for 5-7 mins, until golden.
6
Transfer the drained yogurt to a bowl and stir until smooth. Spoon over the vegetables. Scatter mint leaves on top (if they're large leaves, tear them into smaller pieces). Scatter with pomegranate seeds, drizzle with pomegranate molasses and sprinkle with sesame seeds. Serve immediately with flatbreads.

287

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: 1 cup Greek yogurt, 1/4 cup extra-virgin olive oil, plus additional, for frying, 1 tsp each chopped fresh marjoram, rosemary and thyme, 1/2 tsp salt, and more.

Yes, Grilled Vegetable Salad With Mint And Pomegranate 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!