Grilled vegetable salad

  • 35 mins cooking
  • Serves 6
  • Print


Grilled vegetable salad
  • 2 medium_piece (400g) green capsicums
  • 2 medium_piece (400g) red capsicums
  • 2 medium_piece (400g) yellow capsicums
  • 1 large_piece (300g) red onion
  • 2 medium_piece (240g) green zucchini
  • 2 medium_piece (240g) yellow zucchini
  • 6 (360g) baby eggplants
Balsamic dressing
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon fresh oregano, finely chopped


Grilled vegetable salad
  • 1
    Quarter capsicums, remove and discard membranes and seeds. Cut into thick strips. Cut onion into eight wedges. Thinly slice zucchini and eggplants lengthways.
  • 2
    Cook vegetables, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and tender. Combine all vegetables in large bowl, drizzle with balsamic dressing, mix well.


Balsamic Dressing Combine ingredients in screw-top jar, shake well.

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