Grilled vegetable salad

Introducing our delicious grilled vegetable salad! Packed with flavors and textures, this healthy dish is quickly becoming a firm favorite. Our succulent vegetables are cooked to perfection, resulting in a smoky char that adds depth to every bite. Generously refined with strong greens, crunchy croutons and a spicy vinaigrette, this salad is an absolute sensation. To make it even better, we recommend pairing it with shredded buffalo mozzarella, as its creamy richness pairs perfectly with the vegetables. Whether you’re looking for a refreshing appetizer or a filling, light dinner, our grilled vegetable salad is the ultimate choice.


  • 2 red peppers
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 small garlic clove, crushed
  • 1 red chili pepper, deseeded, finely chopped
  • 1 eggplant, cut into 1cm slices
  • 2 red onions, cut into slices about 1½ cm thick, but kept as whole slices
  • 6 plump sun-dried tomatoes in oil, drained and torn into strips
  • a handful of black olives
  • large handful of basil, roughly torn

Preparation steps

  1. First, blacken the peppers all over – directly over a flame, over hot coals or under a hot grill. When they are completely blackened, put them in a bowl, cover with a plate and let them cool.
  2. While the peppers are cooling, combine the oil, vinegar, garlic and chili in a large bowl. In a hot grill or grill pan, grill the eggplant, zucchini, and onions in batches until they have clear grill marks on both sides and begin to soften. The time will depend on the intensity of your grilling, so be careful – the zucchini and red onions will still be slightly crispy, but you want the eggplant to be cooked all the way through. When the vegetables are ready, add them directly to the dressing to marinate and divide the onions into rings.
  3. When the peppers are cool enough to handle, peel them, remove the stems, and scrape out the seeds. Cut into strips and stir through the vegetables with the juice from the bowl. Mix in the tomatoes, olives, basil and spices. Drizzle with more oil if desired and serve either plain or with mozzarella or crumbled feta.

Nutritional Information

126 9g 1g 10g 7g 4g 3g 0.66g

Equipment and tools

  • Grill (gas or charcoal)
  • Tongs
  • Large mixing bowl
  • Knife
  • cutting board

Allergen information

This grilled vegetable salad contains the following allergens:

  • Garlic
  • Olives

Storage and leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. The flavors develop over time, making the salad even more delicious.

Before serving, bring leftovers to room temperature or reheat gently in the microwave or oven.

Health Benefits of Grilled Vegetable Salad

Grilled vegetable salad is not only a delicious and flavorful dish but also offers numerous health benefits. The combination of various vegetables, herbs and olive oil makes it a nutritious addition to your diet. Let’s explore some of the notable health benefits of this vibrant salad:

1. Rich in vitamins and antioxidants

The red peppers used in this recipe are an excellent source of vitamins A and C, known for their antioxidant properties. These vitamins help strengthen the immune system, protect against cell damage and promote healthy skin.

2. Heart health

Olive oil, a key ingredient in the dressing, is rich in monounsaturated fats, which are linked to heart health. Monounsaturated fats can help lower cholesterol, lower blood pressure and reduce the risk of heart disease when consumed as part of a balanced diet.

3. Anti-inflammatory properties

The garlic and red chili used in the dressing contain compounds with anti-inflammatory properties. These ingredients can help reduce inflammation in the body, which is associated with various chronic diseases such as arthritis and cardiovascular disease.

4. High in fiber

The eggplant (aubergine) in the salad is a great source of fiber. Fiber aids digestion, helps maintain a healthy gut, and can help with weight control by increasing satiety.

5. Nutrient rich

The red onions in this salad provide a number of essential nutrients including vitamin C, vitamin B6 and potassium. Vitamin B6 plays an important role in brain development and function, while potassium is important for proper heart and muscle function.

6. Strengthens immunity

Dried tomatoes and basil are both rich in vitamins and minerals that can support a healthy immune system. Vitamin C, found in sun-dried tomatoes, is essential for collagen production and helps protect against common illnesses and infections.

7. Source of healthy fats

The black olives used in this salad are a good source of monounsaturated fats and vitamin E. Including healthy fats in your diet is important for overall health because they aid nutrient absorption and provide energy.

In summary, a grilled vegetable salad offers a variety of health benefits, including vitamins, antioxidants, fiber, and healthy fats. By incorporating this delicious and nutritious salad into your meals, you can enjoy a tasty dish while providing your body with essential nutrients.

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