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Summer Vegetable Salad
Summer Vegetable Salad

Before you jump to Summer Vegetable Salad recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

Healthy and balanced eating promotes a feeling of well being. Increasing our intake of sensible foods while lowering the intake of unhealthy kinds plays a role in a more wholesome feeling. Eating fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s tough to find healthy foods for snacks between meals. You can spend several hours at the grocery store searching for the right snack foods to make you feel healthy. Here are a few healthy snacks that can be used when you need a quick pick me up.

Yogurt is a snack many people take for granted. Often people elect to eat yogurt over a balanced lunch which is not the best idea. As a snack, however, yogurt is one of the best things you are able to reach for. It is a protein-rich resource of nutritious nutritional vitamins. Yogurt is often eaten to help manage the digestive system because it is so easily digestible by many people. Quick hint: pick unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent method to enjoy a flavorful snack without too much sugar.

You do not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to summer vegetable salad recipe. To make summer vegetable salad you only need 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable Salad:
  1. Get 3 Eggplants (slim Japanese type)
  2. Get 15 Shishito peppers
  3. Get 10 Cherry tomatoes
  4. Use 2 tbsp Grated Parmesan cheese
  5. Provide For the dressing:
  6. Take 3 tbsp Extra virgin olive oil
  7. Prepare 3 tbsp ＊ Rice vinegar
  8. Get 1 1/2 tbsp ＊ Ground sesame seeds
  9. Use 2 tsp ＊ Sugar (white sugar)
  10. Provide 1/2 tsp ＊ Salt
  11. Provide Seasoning for the vegetables:
  12. You need 1 tbsp ◎ Soy sauce
  13. Prepare 1 tbsp ◎ Mirin
  14. Get 1 tsp ◎ Sugar (white sugar)
  15. Provide 1 tbsp ◎ Water
Steps to make Summer Vegetable Salad:
  1. Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
  2. Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
  3. Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
  4. Combine the ◎ ingredients.
  5. 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. See Hints.
  6. 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. Stir fry and mix until there's almost no moisture left in the pan.
  7. Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
  8. Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
  9. Serve chilled until ice cold.
  10. This is delicious with kabocha squash or okra instead of the shishito pepper.

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