Name: Grilled Vegetable and Egg Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 12 slices bacon; 3 carrots, sliced into long ribbons with a mandolin; 3 zucchini, sliced into long ribbons with a mandolin; 3 tablespoons (45 ml) olive oil; 2 tablespoons (30 ml) parsley, chopped; Grated zest of 1 lemon; 1 tablespoon (15 ml) lemon juice; 1 or 2 hard boiled eggs, finely chopped; Salt and pepper; Fleur de sel

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a large baking sheet with parchment paper.
- Place the bacon slices, side by side, on the baking sheet. Bake for about 20 minutes or until the bacon is crisp. Drain on paper towels. Set aside.
- Preheat the grill, setting the burners on high or use a ridged skillet to grill the vegetables. Oil the grate.
- In a bowl, toss the vegetables with the oil. Season with salt and pepper.
- Grill the vegetables on each side until tender. Set aside in the same bowl. Add the parsley and lemon juice and toss gently.
- On a large serving plate, place the grilled vegetable salad and scatter the bacon slices. Sprinkle with the eggs. Sprinkle with fleur de sel and pepper.

Grilled Vegetable and Egg Salad

Categories

Ingredients

Preparation

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