It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.
For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.
Suggestion: prepare more dressing and serve it with grilled chicken breasts.
Vegetables are the essential for a healthy meal. In additions the beautiful colors will make this delicious dish irresistible and you will see how much more veggies will be devoured.
Listed below you will see the vegetables I used, but you can change this depending from what you have on hand.
1 big eggplant
2 big or 4 medium carrots
2 bell peppers (1 red and 1 yellow)
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 big garlic clove (or two small ones)
1 tablespoon ginger, peeled and chopped
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt or to taste
Prepare all vegetables: peel veggies if necessary and cut into 2-3 cm sticks.
Stir fry vegetables (I used two skillets): pour 1-2 tablespoon olive oil in the skillet in and stir fry the first kind of vegetable until just tender, cooking time depends on the vegetable. Set aside and keep warm in a big plate. Prepare the second kind and arrange on the plate.
In the meantime prepare the dressing: place all the ingredients in a blender and process until desired consistence is reached. Add more oil, lemon juice or salt as desired.
Serve vegetable with the dressing on side or sprinkle over veggies.