Grilled vegetables salad
This simple grilled vegetables salad is an ideal side dish for barbecued or grilled dishes, or it’s perfect for a vegan meal, served with rice, pasta or just some crusty bread. The following recipe is a guide, you can use other vegetables too, according to the season or your liking- fennel, aubergine, red onion, baby carrots, asparagus work really well too. The salad can be served at room temperature – so it’s ideal for picnics, parties and lunch-boxes. If you’re a vegetarian (not vegan), scatter some feta or goat’s cheese on the top and you’ll be in heaven!
Ingredients
Method
- Cut the bell peppers in half and remove the seeds. Spray them with some oil, then grill them until the skin charred and the flesh is soft. Put them in a bowl and cover with a plate.
- Cut the courgette into 1 cm thick discs, the mushrooms into thick slices, and the tomatoes in half. Spray them with some oil.
- Put the vegetables on the grill/BBQ/griddle pan – first the courgette, then the mushrooms and finally the tomatoes. When charred & tender, transfer them to a large serving dish.
- Peel the skin off the grilled peppers and cut the flesh into strips. Add these to the other grilled vegetables. (Keep the jus in the bowl).
- Add the lemon juice or balsamic vinegar and the chopped herbs to the vegetable salad, then season with salt&pepper. You can spray it with some oil too if the veggies are not moist enough. Also, add the jus of the resting peppers. Combine well.
- Scatter the pine nuts over the top just before serving.
- Serve warm or at room temperature.