Grilled Vegetable-and-Fruit Salad
Suvir Saran of Devi
1/2 cup balsamic vinegar
6 cloves garlic, finely minced
2-inch piece fresh ginger, finely
11/2 cups olive oil
Salt and freshly ground pepper,
1/2 cup finely minced cilantro leaves
1/2 cup finely minced mint leaves
1/2 teaspoon coarsely ground
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
1 green zucchini, quartered
1 yellow zucchini, quartered
1 red onion, quartered lengthwise
8 spears asparagus, trimmed
1 red bell pepper, quartered and
1 yellow bell pepper, quartered and
1 green bell pepper, quartered and
12 cherry tomatoes
1 apple, quartered lengthwise
1 pear, quartered lengthwise
1/4 cup cilantro chiffonade
(stack leaves, roll in a cigar shape,
and cut crosswise into thin strips)
In a small bowl, whisk together the vinegar, garlic, and ginger. Slowly add the olive oil and whisk until combined. Season with salt and pepper. Add the cilantro, mint, coriander-seed powder, cayenne, and garam masala, and whisk again.
Put the vegetables and fruit in
a large bowl and toss with three quarters of the marinade until coated. Set aside at room temperature for 15 minutes.
Light the charcoal or preheat the grill to high. Remove the vegetables and fruit from the marinade and grill until just cooked through and a little charred on the outside.
Cut the zucchini and peppers into 2-inch pieces, and cut the tomatoes in half. Toss all the grilled vegetables and fruit with the remaining marinade. Garnish with cilantro.
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Photograph by Mitchell Feinberg