Hmm... This dish is my friend, J's fave. When we tried this similar dish at PS Cafe, we simply love it. But it is kind of ex to have it at the cafe, therefore I decided to experiment this on my own. Cheaper to prepare this myself. Heehee! Nice and light salad to enjoy on a warm day!
Ingredients (Serve 4)
2 zucchini, sliced - 1 cm thick
1 eggplant, sliced - 1 cm thick
2 carrots, sliced - 1 cm thick
250g white button mushrooms, sliced thinly
1 packet mixed salad greens
1 cup of canned corn kernels
Dressing
1/3 cup balsamic vinegar
1/2 cup of olive oil
Salt and black pepper to taste
Method
Lightly salt eggplant and place in colander for 30 mins. Rinse and pat dry.
Brush all raw vegetables with olive oil. Season with salt and pepper. Place on a grill pan and cook over low heat for a few minutes till golden brown.
Toss salad greens and corn kernels with half portion of dressing. Top with grilled vegetables. Drizzle with remaining dressing.
Serve.
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