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Grilled Vegetables And Eggplant Salad With Rice Wine Vinaigrette

Serves 4
Level of difficulty: Easy

• 2 Zucchini green and yellow each
• 1 red pepper
• 1 green pepper
• 1 red onion
• 2 Japanese egg plants
• 2 plum tomatoes
• 2 clove garlic crushed
• 3 tablespoon olive oil
• Salt and pepper for taste
Sliced zucchini, eggplant, and tomatoes diagonally. Cut the pepper into strips and peel and slice the onion. Mix crushed garlic cloves and olive oil, brush it on all the vegetables and grill them on both sides until golden brown. Transfer them into a serving dish and set aside to cool.

Dressing

• 2 tablespoon rice wine vinegar
• 1 tablespoon balsamic vinegar
• 1 garlic clove finely chopped
• 2 tablespoon flat chopped parsley
• ¼ cup extra virgin olive oil
• 1 teaspoon brown sugar
• 1 teaspoon sesame seeds
• Salt and pepper to taste

To make the dressing mix all the ingredients together except sesame seeds and tossed the grilled vegetables in the dressing, check the seasoning and sprinkle the sesame seeds.

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