Grilled Zucchini and Eggplant Salad

Zucchini (small) 3 roots	Eggplant 1 root
Green pepper 3 roots	Millet Pepper 3 roots
Garlic 3 petals	Salt Appropriate amount
Black pepper Appropriate amount	Sesame or cooking oil 3-4 tablespoons
balsamic vinegar 2 tablespoons	Light soy sauce 3 tablespoons
sugar Appropriate amount

How to make grilled zucchini and eggplant salad

Step 1

A large collection of ingredients. Scrape off the zucchini skin every 1 centimeter. You can do the same thing with the eggplant (I'm lazy, so the skin width of the eggplant is a bit wider). You can also scrape it off to make it look better. Cut both eggplant and zucchini into small pieces about 1.5 cm thick. Cut the green pepper into cubes, cut the millet pepper into rings, and press the garlic into minced garlic.

Step 2

Find a larger container (a food bag will work if you don’t have one), put in the eggplant and zucchini pieces, add sesame oil, black pepper and salt, cover the lid (seal the food bag), shake it wildly for a while to make the eggplant and zucchini pieces mix. Coat the zucchini pieces evenly with the dressing.

Step 3

Place the eggplant and zucchini cubes into the air fryer or oven

Step 4

Bake in the air fryer at 200 degrees for 15-20 minutes, stirring in between to make the vegetable pieces roast evenly.

Step 5

Put the roasted eggplant cubes and zucchini cubes into a mixing bowl, add green pepper, millet pepper, garlic paste, balsamic vinegar, light soy sauce, sugar, salt, shake until evenly coated with seasonings and serve.

Step 6

Ta da, put it on the plate and let’s eat~ Tips for cooking grilled zucchini and eggplant salad