This easy Grilled Vegetable Salad is a summer staple on any Armenian picnic or cookout menu. It's the perfect side dish for grilled meats, and an ideal addition to a vegetarian meze platter. It's also easy to make with roasted vegetables if the weather is not grilling-friendly.
2green bell peppers(can also substitute more red bell peppers, or another color if you prefer)
2tomatoeschopped into ½-inch pieces
½large onionpeeled, cut into thirds lengthwise and thinly sliced crosswise
¾cupchopped flat-leaf parsley
2tablespoonsextra-virgin olive oil
1 ½tablespoonskosher saltor to taste
Pinchcayenne pepper or other hot pepperif desired
Grill the eggplants and bell peppers, turning occasionally and piercing the eggplants as needed to let steam escape, until all of the skin is blackened. The vegetables should be cooked through and tender.
Place the hot grilled vegetables in a large plastic bag and twist it closed. Let them sit for a few minutes in the plastic bag to steam. This will help the skin peel off much more easily. Peel the eggplants and peppers (it helps to have a small bowl of cold water nearby to rinse off your fingers as necessary).
Remove the stems from the eggplants and the stems and seeds from the peppers and chop everything into a ¼-to-½-inch dice. Transfer all the chopped grilled vegetables to a large bowl.
To the bowl, add the remaining ingredients and stir well. Adjust seasoning as needed and then serve at room temperature or cold.
You may also roast the vegetables whole at 400°F until they are softened and the skin is blistered and blackened in areas. Proceed with the rest of the recipe as directed.