Summer Vegetable Salad Recipe

Name: Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggplants (slim Japanese type); 15 Shishito peppers; 10 Cherry tomatoes; 2 tbsp Grated Parmesan cheese; 3 tbsp Extra virgin olive oil; 3 tbsp * Rice vinegar; 1 1/2 tbsp * Ground sesame seeds; 2 tsp * Sugar (white sugar); 1/2 tsp * Salt; 1 tbsp Soy sauce; 1 tbsp Mirin; 1 tsp Sugar (white sugar); 1 tbsp Water

Servings: persons

3 Eggplants (slim Japanese type)
15 Shishito peppers
10 Cherry tomatoes
2 tbsp Grated Parmesan cheese
3 tbsp Extra virgin olive oil
3 tbsp * Rice vinegar
1 1/2 tbsp * Ground sesame seeds
2 tsp * Sugar (white sugar)
1/2 tsp * Salt
1 tbsp Soy sauce
1 tbsp Mirin
1 tsp Sugar (white sugar)
1 tbsp Water

1
Take the stem ends off the eggplants and cut into 2 cm thick slices.
2
Put the eggplant slices into a bowl of water to get rid of any bitterness.
3
Drain and pat dry.
4
Cut the cherry tomatoes into half.
5
Take the stem ends off the shishito peppers.
6
Combine the * ingredients, and add the olive oil little by little while mixing.
7
(The dressing.)
8
Combine the ingredients.
9
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.
10
See Hints.
11
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.
12
Stir fry and mix until there's almost no moisture left in the pan.
13
Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot.
14
Add the dressing too, and mix.
15
Let it cool down a bit, then add the tomatoes.
16
Chill in the refrigerator.
17
Done!
18
Serve chilled until ice cold.
19
This is delicious with kabocha squash or okra instead of the shishito pepper.

363

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 13 ingredients. The key ingredients include: 3 Eggplants (slim Japanese type), 15 Shishito peppers, 10 Cherry tomatoes, 2 tbsp Grated Parmesan cheese, and more.

Yes, Summer Vegetable Salad 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.

Summer Vegetable Salad

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