Grilled Vegetable and Chickpea Salad with Balsamic Croutons and Miso Dressing
- Prep time
20 minutes - Cooking time
10 minutes - 4
Salad
1 medium eggplant, cut into 1 cm (½ in.) thick rounds
1 red pepper, quartered
60 ml (¼ cup) vegetable oil
Salt and pepper, to taste
240 ml (1 cup) canned chickpeas, rinsed and drained
125 ml (½ cup) fresh parsley, chopped
Croutons
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) balsamic vinegar
2.5 ml (½ tsp) ground cumin
Salt and pepper, to taste
3 slices La récolte St-Méthode Home-Style White Loaf
Dressing
15 ml (1 tbsp) miso
5 ml (1 tsp) Dijon mustard
15 ml (1 tbsp) lemon juice
60 ml (¼ cup) olive oil
Salt and pepper, to taste
- In a bowl, combine the eggplant rounds, pepper quarters, and vegetable oil. Season to taste and set aside.
- Pre-heat the barbecue to high (450° F)
- In a small bowl, mix the olive oil, balsamic vinegar, and cumin. Season to taste. Daub the slices of bread with the mixture. Set aside.
- Grill the eggplant rounds and pepper quarters on the barbecue for 5 to 6 minutes, turning them over a few times while cooking.
- Grill the bread slices on each side, then place them on the barbecue’s upper grill. Cook for 3 to 4 minutes on each side, making sure they are golden and crispy. Cut the bread into cubes. Set aside.
- In a small bowl, whisk together all of the ingredients for the dressing. Set aside.
- Coarsely chop the grilled eggplant and pepper. Combine them with the chickpeas, parsley, and dressing.
When ready to serve, top with some croutons.
*Recipe and picture courtesy of Trois fois par jour
