Recipe for: Grilled vegetables with herbs and cottage cheese - photo 1
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Recipe for: Grilled vegetables with herbs and cottage cheese

Pikantne Salads Vegetarian Dishes 30 min Easy 25 wyświetleń ~22.57 PLN * - (0)
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Description

Salad of spring, grilled vegetables with a distinct herb dressing and delicate pieces of cottage cheese. The dish combines the sweetness of bell peppers and tomatoes, the lightness of asparagus, and the creaminess of cottage cheese. Inspired by Mediterranean cuisine, adapted to Polish seasonal ingredients. Serve as a light lunch, a side for grilling, or an appetizer for a party; it pairs wonderfully with a slice of whole grain bread or millet for a more filling version. Visually striking due to the contrast of green, red, and the white of the cottage cheese, along with characteristic grill marks.

Ingredients Used

Ingredients (16)

Servings:
4
  • Asparagus 400 g
  • Zucchini 1.4 szt. (~350 g)
  • Eggplant 0.9 szt. (~300 g)
  • Pepper 300 g
  • Onion 1 szt. (~150 g)
  • Tomato 1.7 szt. (~200 g)
  • Rapeseed oil 45 g
  • Garlic 2 ząbki (~10 g)
  • Cottage cheese 200 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • Basil 20 g
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Arugula 40 g
💰 Szacowany koszt dania: ~22.57 PLN (5.64 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables

1

Wash all the vegetables under cold water and dry with a paper towel. Asparagus: snap off the woody ends by holding the asparagus with both hands and gently bending it — it will break at the natural point (about 1–2 cm from the bottom). Zucchini: cut off the ends and slice lengthwise into pieces about 1 cm thick. Eggplant: slice into pieces about 1 cm thick. Bell pepper: cut in half, remove the seeds, and cut into large pieces. Onion: peel and cut into thick slices. Leave the tomatoes whole if they are cherry tomatoes or cut in half if they are larger.

Ingredients: asparagus, Zucchini, Eggplant, pepper, Onion, Tomato
Use a cutting board and a sharp kitchen knife. Pat the eggplant dry with a paper towel after salting it (see next step).

Preparing the eggplant

2

Sprinkle the eggplant slices lightly with salt on both sides (use about half of the salt from the recipe, i.e. 1–2 g) and place them on a sieve or cutting board for 10 minutes. This will draw out excess bitterness and moisture. After 10 minutes, gently pat the slices dry with a paper towel to ensure they are dry before grilling.

Ingredients: Eggplant, Salt
Use a plate and a paper towel. Don't overdo it with the salt – you'll add the rest later. If you skip this step, the eggplant may be more watery.

Marinade

3

In a large bowl, pour in the rapeseed oil (45 g), add the squeezed juice from a lemon (from about 1 lemon), crushed garlic (10 g), finely chopped parsley (30 g), and chopped basil (20 g). Add the remaining salt and pepper (3 g of salt and 2 g of pepper) and mix with a fork or whisk to create a smooth emulsion marinade.

Ingredients: Rapeseed oil, Lemon, Garlic, Parsley, Basil, Salt, Black pepper
Use a large bowl and a knife to chop the herbs. If you like, set aside a few basil leaves for decoration. The marinade should be light yellow with visible garlic and herb bits.
4

Place the prepared vegetables (asparagus, zucchini, eggplant, bell pepper, onion) into a bowl with the marinade and gently mix so that each piece is lightly coated. Set aside for 5 minutes — no longer, to prevent the vegetables from releasing too much juice.

Ingredients: asparagus, Zucchini, Eggplant, pepper, Onion, Rapeseed oil, Garlic, Lemon, Parsley, Basil
Use two spoons or tongs, stir gently, do not crush the vegetables. If you don't have a large bowl, marinate in batches.

Grilling

5

Preheat a grill pan or outdoor grill to medium-high heat (the heated pan should be lightly smoking, and a drop of water should sizzle quickly). On the hot surface, first place the bell pepper - grill for 6–8 minutes, turning every 2 minutes, until the skin is charred and blistered. Eggplant: grill for 3–4 minutes on each side until softened and with clear grill marks. Zucchini: grill for 2–3 minutes on each side. Asparagus: grill for 3–5 minutes, turning, until tender-crisp. Onion: grill for 3–4 minutes on each side until slightly caramelized. If using a grill, place the vegetables directly on the grate.

Ingredients: pepper, Eggplant, Zucchini, asparagus, Onion, Rapeseed oil
Use tongs for turning, a brush for oil if needed, and a grill pan with a diameter of at least 26 cm or a grill. Do not overcrowd the pan — grill in batches so the vegetables brown rather than steam.

Chilling and Cutting

6

After grilling, transfer the vegetables to a large plate and set aside for 3–5 minutes to cool slightly — this will make them easier to cut. Cut the bell pepper into smaller pieces, slice the eggplant and zucchini into strips or cubes, tear the onion into rings, and trim the asparagus into pieces about 3–4 cm long.

Ingredients: pepper, Eggplant, Zucchini, Onion, asparagus
Use a cutting board and a sharp knife; hot vegetables may splatter, wait a few minutes before cutting.

Assembling the salad

7

In a large bowl, gently mix the chopped, cooled vegetables with the remaining marinade. Add the chopped tomatoes (200 g) and crumbled cheese (200 g). If you chose the option with arugula, add it now (40 g). If you are using walnuts (50 g), sprinkle them on top for crunch. Taste the salad and season with salt and pepper if needed.

Ingredients: Tomato, Cottage cheese, Arugula, Salt, Black pepper
Use a large mixing bowl and a salad spatula. Crumble the cottage cheese with your hands or a fork; adding it at the end will prevent it from melting.

Finishing and serving

8

Transfer the salad to a serving platter or individual plates. Garnish with basil leaves and parsley. Serve immediately while the vegetables are still slightly warm — the flavor is best at that moment. As a side, I suggest a slice of whole grain bread or cooked millet if you want a heartier dish.

Ingredients: Basil, Parsley, Cottage cheese
Use a flat platter to nicely arrange the vegetables. If the salad cools down, you can heat it for 1–2 minutes on a grill pan to restore the aroma.

Final tips

9

If you are preparing the salad in advance, store the vegetables and cheese separately in the refrigerator for up to 24 hours. Before serving, mix them together and optionally add fresh herbs. You can add a teaspoon of honey to the dressing as a sweet contrast (optional).

Ingredients: Cottage cheese, Basil
Use an airtight container for storage. I do not recommend freezing the salad, as the vegetables will lose their texture.

Fun Fact

💡

Grilling vegetables releases sugars through caramelization and intensifies their natural flavor — it's a simple way to enhance the taste of seasonal vegetables that has been known for centuries in Mediterranean kitchens.

Best for

lekki obiad piknik przystawka na imprezę

Tips

🍽️ Serving

Serve slightly warm or at room temperature. Top with fresh arugula or nuts for a contrast in textures. It pairs wonderfully with a slice of whole grain bread or as a side to grilled chicken breast (for the non-vegetarian version).

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. Keep the cheese separate from the vegetables to prevent it from becoming too soft. To reheat, use a grill pan over medium heat for 1–2 minutes to restore the flavor.

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