Grilled Vegetable and Egg Salad
Grilled Vegetable and Egg Salad
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  • 12 slices bacon
  • 3 carrots, sliced into long ribbons with a mandolin
  • 3 zucchini, sliced into long ribbons with a mandolin
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) parsley, chopped
  • Grated zest of 1 lemon
  • 1 tablespoon (15 ml) lemon juice
  • 1 or 2 hard boiled eggs, finely chopped
  • Salt and pepper
  • Fleur de sel
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a large baking sheet with parchment paper.
  • Place the bacon slices, side by side, on the baking sheet. Bake for about 20 minutes or until the bacon is crisp. Drain on paper towels. Set aside.
  • Preheat the grill, setting the burners on high or use a ridged skillet to grill the vegetables. Oil the grate.
  • In a bowl, toss the vegetables with the oil. Season with salt and pepper.
  • Grill the vegetables on each side until tender. Set aside in the same bowl. Add the parsley and lemon juice and toss gently.
  • On a large serving plate, place the grilled vegetable salad and scatter the bacon slices. Sprinkle with the eggs. Sprinkle with fleur de sel and pepper.
  • Description
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