Grilled Veggie Salad

Thursday, 3 September, 2015 By Lee Greene
Scrumptious Pantry Single.php

Great tasting ingredients do not need fancy preparations – this grilled veggie salad is the best example! The veggies are being cooked on the grill, the slow roasting allows the sugars of the veggies and hence the flavors to concentrate. A dash of our Heirloom Hot Sauce Chiltepin with its robust, smoky flavor is the perfect one-stop seasoning. You can serve this as a spread on a crostini to make an appetizer, add it to green salad or as a side to meat or fish.



2 bell peppers

1 small eggplant

1 large onion

1 Tbsp Scrumptious Pantry Chiltepin Hot Sauce

1/2 lemon, juiced

salt to taste



(1) Cut peeled onion in half, drizzle with olive oil, add a sprinkle of salt and pack in aluminum foil before putting on the grill. (2) Put whole peppers and eggplant straight on the grill. (3) When skin of peppers are charred and eggplant is soft, take off the heat. (4) Skin the peppers and roughly chop. Do the same with the onion. (5) Scoop the eggplant out of the skin. (6) Mix chopped onion, pepper and eggplant together, season with hot sauce, lemon juice and salt to taste.


Leave a Reply

Your email address will not be published. Required fields are marked *