Name: Grilled Vegetable Salad with Idiazabal
Ingredients: 1 eggplant (sliced); 2 zucchinis (sliced); 1 red bell pepper (seeded and sliced); 2 tbsp olive oil; Juice of 1 lemon; Salt and pepper (to taste); 100 g Idiazabal Cheese (shaved); A handful of mixed salad greens; Fresh basil leaves (for garnish)

Grilled Vegetable Salad with Idiazabal

A vibrant salad combining grilled eggplant, zucchini, and red bell peppers, tossed in a lemon vinaigrette and sprinkled with shavings of Idiazabal.

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Ingredients Method Notes

Ingredients

1 eggplant sliced
2 zucchinis sliced
1 red bell pepper seeded and sliced
2 tbsp olive oil
Juice of 1 lemon
Salt and pepper to taste
100 g Idiazabal Cheese shaved
A handful of mixed salad greens
Fresh basil leaves for garnish

Method

Preheat a grill or grill pan over medium-high heat.
Toss the vegetables with olive oil, salt, and pepper; grill until tender and marked, about 3–4 minutes per side.
Arrange grilled vegetables on a platter with mixed greens.
Drizzle with lemon juice and garnish with shaved Idiazabal and fresh basil.
Serve immediately.

Notes

Grilling intensifies the vegetables’ natural sweetness, which beautifully contrasts with the bold, smoky notes of Idiazabal.

Grilled Vegetable Salad with Idiazabal