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Grilled vegetable salad
A beautiful and delicious accompaniment to meat or fish; or add some mozzarella or feta cheese for a main meal.
What you need
- 1 carrot, peeled and sliced lengthways
- 1 courgette, trimmed and sliced lengthways
- 1 aubergine, trimmed and sliced into 5mm slices
- 1 red onion, de-seeded and sliced into 5mm slices
- 75 ml olive oil
- seasoning
- 1 pinch celery salt
- 1 clove garlic, peeled and crushed
- 350 g mixed lettuce leaves
- for the dressing
- 225 ml olive oil
- 60 ml balsamic vinegar
- 1 tsp clear honey
- 3 tsp red onions, finely sliced
- seasoning
- to garnish
- 4 salad onions, trimmed and chopped
Method
Blanch the carrot in boiling water for 1-2 min before plunging into cold water. Drain well.
In a large bowl, combine the olive oil, garlic, celery salt and seasoning. Add all the sliced vegetables. Mix thoroughly.
Preheat grill to medium, or a non-stick ribbed frying pan. Cook the vegetables for about 1 1/2 min each side until crisp but not soft.
Combine dressing ingredients ina screw-top jar. Shake together thoroughly. Pour half onto the freshly cooked vegetables.
Divide lettuce leaves between seving plates. Top with the grilled vegetables. Sprinkle with chopped salad onions. Serve with remaining dressing.
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Preparation 20 minutes Cook 4 minutes Total 24 minutes -
Energy 679 kcal/serving Fat 16.8 g/serving Carbohydrates 73.34 g/serving Glycaemic Index 11 Glycaemic Load 2.11 
Serving suggestion
Grilled lamb, pork or chicken.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2844 | 700 | 10475 | 8350 |
| Energy (kcal) | 679 | 167 | 2500 | 2000 |
| Protein (g) | 3.85 | 0.95 | ||
| Carbohydrate (g) | 19.5 | 4.79 | 345 | 275 |
| Fat (g) | 68.2 | 16.8 | 95 | 70 |
| Fat (saturated) (g) | 9.22 | 2.27 | ||
| Fibre (g) | 6.82 | 1.68 | ||
| Sodium (mg) | 24.1 | 5.92 | ||
| Salt (equivalent) (g) | 0.06 | 0.01 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 551 | 135 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.27 | 0.07 | 2 |
| Vitamin C (mg) | 28.0 | 6.90 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 8.96 | 2.21 | 10 |
| Zinc (mg) | 0.73 | 0.18 | 15 |
| Calcium (mg) | 98.4 | 24.2 | 800 |
| Folate (mcg) | 95.6 | 23.6 | 200 |
| Iron (mg) | 2.48 | 0.61 | 14 |
| Magnesium (mg) | 50.0 | 12.3 | 300 |
| Niacin (mg) | 1.60 | 0.39 | 18 |
| Pantothenic acid (mg) | 0.62 | 0.15 | 6 |
| Riboflavin (mg) | 0.16 | 0.04 | 1.6 |
| Phosphorous (mg) | 92.2 | 22.7 | 800 |
| Thiamin (mg) | 0.18 | 0.04 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible celery salt, seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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