Warm Grilled Mixed Vegetable Salad

    35 minutes

    Both of the salad greens used in this recipe have a slightly bitter taste that is complemented by the peppery heat of the radishes.

    8 people made this

    Serves: 4 

    • 500g green capsicums, seeded and sliced thickly
    • 500g red capsicums, seeded and thickly sliced
    • 500g zucchini, thinly sliced lengthwise
    • 1 large red onion, cut into wedges
    • 6 baby eggplants, thinly sliced lengthwise
    • 150 g portobello or large Swiss brown mushrooms, thickly sliced
    • 3 talespoons olive oil
    • 1 medium head treviso or round radicchio
    • 1 cup (120g) pitted black olives
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon finely chopped fresh oregano

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat griller or barbecue until medium–hot.
    2. Mix capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue grill plate until browned and tender, turning occasionally to cook evenly.
    3. Place warm vegetables in a serving bowl. Add treviso, olives, vinegar, oregano and remaining 2 tablespoons oil. Toss gently to combine.

    cook's tip

    Grill or barbecue an extra quantity of vegetables. Cool; place in a glass container. Pour in olive oil to cover. Seal jar and store in a cool place away from direct light. Serve as part of an antipasto plate.

    health guide

    Mushrooms contain very few kilojoules (calories) and are virtually fat-free. To get the maximum nutrients, store mushrooms for no more than five days in the refrigerator.

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