Grilled Veggie Salad
For a healthy vegetarian option, look no further than this grilled veggie salad. It can be a side dish or even a meal on its own. And it can be prepared so quickly! The veggies get a smokey flavour from the BBQ, adding to the aroma of the salad.
Recipe Tester Feedback: "This dish is so filling and satisfying. It takes little effort and time to make. Way too easy!" - Shannah
No: Gluten / Egg / Nuts
Contains: Dairy
Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 4
Cannot be frozen
Ingredients
- zucchini - 1, diced
- eggplant - 1, diced
- mushrooms - 200g, brown, diced
- onion - 1, peeled and diced
- tomatoes - 4, diced
- olive oil - 20g
- salt - 1 tsp
- pepper - pinch, black
- Dressing:
- fresh parsley - 15g, flat leaf
- olive oil - 20g
- honey - 20g
- salt - pinch
- pepper - pinch, black
- balsamic vinegar - 5g
- feta cheese - 200g, crumbled
Method
- Preheat your BBQ.
- Dice the zucchini (1), eggplant (1), mushrooms (200g), onion (1) and tomatoes (4) into small cubes. Place on an aluminium foil tray that fits the BBQ.
- Toss the vegetables with some oil (20g), salt (1 tsp) and pepper (pinch). Grill on the BBQ until charred and cooked through. This will take approximately 15 minutes.
Dressing:
- Place the parsley (15g) in the bowl. Blitz Speed 7 / 3 seconds. Scrape down sides.
- Add the oil (20g), honey (20g), salt (pinch), pepper (pinch) and vinegar (5g). Combine Speed 2.5 / 10 seconds.
- Transfer the grilled veggies into a large salad bowl and pour over the dressing.
- Scatter with the feta cheese (200g) and toss well. Serve warm.
Allergens
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