Fresh and grilled vegetable salad with cheese

Summer is a vegetable expanse! It is at this time of the year that I prepare a variety of salads. One favorite is a mix of fresh and grilled vegetables. Such salads perfectly saturate, can be either a light side dish or a full-fledged lunch or dinner. In addition, these salads contain my favorite eggplants!

Ingredients

• Eggplant - 1 Piece
• Onion - 1 Piece
• Sweet pepper - 2 pieces
• Fresh cucumber - 2 Pieces
• Tomatoes - 3-4 Pieces (medium)
• Garlic - 3 Cloves
• Greens - 1 Bunch (a large bunch of different greens to taste)
• Soft cheese - 100-150 grams (feta, feta cheese, Adyghe, curd)
• Lemon juice - 1 Tbsp. the spoon
• Olive oil - 2 tbsp. spoons
• Chili Pepper Blend - To taste

Directions

1. Wash and dry vegetables. Cut the eggplants into slices, peel and spread the pepper. Grill until tan. Put the peppers in a bag and let them sweat, then peel them off. Cut the eggplants and peppers into small pieces.
2. Rinse greens and dry well. Chop and add chopped garlic.
3. Cut the cucumbers into cubes and the tomatoes into slices or wedges.
4. In a large bowl, combine baked and fresh vegetables, add the green mixture, salt and pepper to taste. Mix lemon juice and oil and pour half into salad. Stir and transfer to salad bowl on lettuce leaves. Crumble soft cheese on top. It can be feta, feta cheese, and Adyghe cheese. Remember to adjust the salt for the cheese you are using.
5. Top the salad with the leftover dressing and serve with fresh gray bread. Bon Appetit!