Chargrilled Vegetable Salad Recipes

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CHARGRILLED VEGETABLE SALAD



Chargrilled vegetable salad image

Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper

Provided by Barney Desmazery

Categories     Dinner, Side dish, Starter

Time 1h20m

Number Of Ingredients 10

2 red peppers
3 tbsp olive oil
1 tbsp red wine vinegar
1 small garlic clove , crushed
1 red chilli , deseeded, finely chopped
1 aubergine , cut into 1cm rounds
2 red onions , sliced about 1.5cm thick but kept as whole slices
6 plump sundried tomatoes in oil, drained and torn into strips
handful black olives
large handful basil , roughly torn

Steps:

  • First, blacken the peppers all over - do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
  • While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement - courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
  • When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

Nutrition Facts : Calories 126 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
  • In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

CHARGRILLED VEGETABLE AND HALOUMI SALAD



Chargrilled Vegetable and Haloumi Salad image

Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.

Provided by Jubes

Categories     Peppers

Time 20m

Yield 4 chargrilled vege and haoumi salads, 4 serving(s)

Number Of Ingredients 8

2 large zucchini, cut into1cm-thick slices
2 red capsicums, cut into 2cm-wide strips (red bell peppers)
1 large eggplant, quartered lengthways, cut into 1cm-thick slices
2 red onions, cut into thin wedges
1/2 cup olive oil
1 tablespoon red wine vinegar
200 g halloumi cheese, cut into 8 slices
100 g baby spinach leaves

Steps:

  • Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
  • Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
  • Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
  • Preheat a chargrill pan on high heat.
  • Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
  • Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
  • Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
  • Divide salad between 4 serving plates. Season with salt and pepper to serve.

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