Sallad på Rostade Grönsaker (Grilled Vegetable Salad)

Grilled Vegetable Salad

Grilled Vegetable Salad (Sallad på Rostade Grönsaker)

Beets, asparagus, eggplant, cauliflower, and fennel are slathered in olive oil and grilled, then tossed with lemon juice and zest to make this warm, smoky grilled salad.Felix Odell

Beets, asparagus, eggplant, cauliflower, and fennel are slathered in olive oil and grilled, then tossed with lemon juice and zest to make this warm, smoky grilled salad served at writer Per Styregard’s Midsummer dinner in Vickleby, Sweden. Any combination of vegetables, such as carrots, turnips, and zucchini, can be incorporated into the dish. This recipe first appeared in the tablet edition of our June/July 2014 issue with Styregard's story "A Midsummer's Dream."