Grilled Vegetable Salad


Red, yellow and green peppers (1 each, so 3 in count)

Eggplant (1 in count, medium in size)

Red onions (2-3 in count)

Tomatoes (2-3 in count)

Black olives (handful)

Mushrooms (2 cups, chopped)

Zucchini (1 in count; medium in size)

Potatoes (2-3 in count)

For the dressing;

Dried Oregano (1 teaspoon)

Olive oil (3-4 tablespoons)

Red wine vinegar (1/4 cup)

Garlic cloves , crushed

Red chilli powder (1/2 teaspoon)

Black pepper (1/2 teaspoon)

Dried Mustard (1/2 teaspoon)

Cooking Time: 30 minutes

Active Time: 15 minutes


The first step of this salad is to chop and cook the vegetables. Since, you will be serving this vegetable recipe as a salad; you have to be especially careful about the way you cut the vegetables. Begin with slicing the red onions. Cut them into thin rounds; i.e. right across the circumference to get onions rings.

Now take the eggplant, cut off the ends of the vegetable. If you pick a thin long eggplant, preparing the salad will be a lot easier. Just cut the eggplant into thin slices straight across. You will get nice medium shaped rounds. In fact, that is the way in which you want to chop most of the vegetables, into thin delicate rounds. This will enhance the appeal of the salad.

Similarly chop the tomatoes and zucchini into thin delicate rounds. Choose medium sized plump tomatoes and a thin long zucchini; this will make the size of the cut vegetables almost the same. Now take the peppers and chop off the ends. Then, deseed the peppers till they are hollow on the inside.

Now, you can slice the peppers into thin delicate rounds. You will get hollow rounds of colourful pepper. Make sure that you do not slice it very thin. Otherwise it will begin to scatter after it has been grilled.  Slice it roughly into rounds of medium thickness.

Now peel the potatoes and slice them also into thin rounds. Take a handful of black olives and roughly chop them into rounds. Now the mushrooms have to be cut in a slightly innovative way for this salad.

Cut off the stems of all the mushrooms. Keep the rounds cap on the top of the mushrooms intact, this has to be grilled and used in the salad. They should not be very fine, otherwise it will become difficult to grill them. Slice each olive into 2-3 ringlets only.

Next, you have to prepare the dressing. You will be required to coat all the vegetables with this before grilling them. Combine all the ingredients for the dressings in a bowl. These are dried oregano, olive oil, red wine vinegar, garlic cloves, chilli powder, dried mustard and black pepper.

Whisk them together thoroughly with a spoon or fork. Alternately, you can also blend them in a mixer. Now coat the vegetables with the dressing. You can use a brush to cover all the surfaces of the vegetables. Otherwise, you can just toss the vegetables in a bowl that has the dressing.

Set the grill to a medium high and grill the vegetables. It will take about 10-15 minutes to grill all the vegetables. Remember to turn them over after about 7-8 minutes. Remove from the grill, place them in a bowl. Add some crumbled feta cheese and fresh oregano leaves on the top and serve hot. This is ideal salad for the cooler winter months.

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