Name: Grilled vegetables salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 bell peppers (red and yellow); 1 green courgette; 1 yellow courgette; 4 tomatoes; 5 medium mushrooms; 1 handful of toasted pine nuts; Juice 1 lemon or 2 tbsp balsamic vinegar; 1 handful of mixed fresh herbs (oregano, basil, mint ); Feta cheese (optional); Olive oil spray

Grilled vegetables salad

26 Sep 2019

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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

2 bell peppers (red and yellow)
1 green courgette
1 yellow courgette
4 tomatoes
5 medium mushrooms
1 handful of toasted pine nuts
Juice 1 lemon or 2 tbsp balsamic vinegar
1 handful of mixed fresh herbs (oregano, basil, mint )
Feta cheese (optional)
Olive oil spray

Instructions

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.