Chargrilled Vegetable Salad

Chargrilled vegetable salad

Category: Main meal, Snack/side dish | Serves: 2

Prep time: 15 minutes | Cooking time: 10-15 minutes


4 small shallots, thinly sliced

1 courgette, halved and then thinly sliced lengthways

1 small red pepper, seeded and sliced

1 small aubergine (about 250g/9oz whole weight), thinly sliced

2 plum tomatoes, halved

5 teaspoons olive oil

Juice of 1/2 lemon (about 1 tablespoon lemon juice)

Freshly ground black pepper, to taste

55g (2oz) mixed dark green salad leaves, such as baby spinach, lamb’s lettuce and watercress or rocket

1 tablespoon chopped fresh parsley 

  1. In small bowl, whisk together oil, lemon juice and black pepper. Pour oil mixture over vegetables; toss together gently but thoroughly until vegetables are coated all over with oil mixture.
  2. Arrange vegetables in single layer on foil-covered rack. Grill for 10-15 minutes, or until vegetables are cooked to your liking and tender, turning vegetables once halfway through cooking.
  3. Divide salad leaves between 2 serving plates. Spoon vegetables on top; drizzle over any juices. Sprinkle with chopped parsley; serve immediately.


  • Drizzle a little fat-free or low-fat French dressing over vegetables and salad just before serving, if desired. Use 2 vine-ripened tomatoes or 4-6 baby plum tomatoes (halved) in place of standard plum tomatoes. Use snipped fresh chives in place of parsley.

Nutritional information

Char Grilled Veg Salad