Chargrilled vegetable salad

Chargrilled vegetable salad

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 20 mins Cook: 1 hr


Serves 6
Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal126
  • fat9g
  • saturates1g
  • carbs10g
  • sugars7g
  • fibre4g
  • protein3g
  • salt0.66g


  • 2 red peppers
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp red wine vinegar
  • 1 small garlic clove, crushed
  • 1 red chilli, deseeded, finely chopped
  • 1 aubergine, cut into 1cm rounds



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 red onions, sliced about 1½ cm 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



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. 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.

  2. 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.

  3. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Nov, 2012
This looks amazing & I can't wait to try this over the next few weeks... Lets see if its worth the effort. Personally I would do ahead & do other things while griddling.
3rd Sep, 2011
There isnt much in the way of veggies in this recipe , I use peppers , courgettes , red onions , aubergine & cubed butternut squash when I do roasted veggies which I chop into roughly simular sizes slice up a few cloves of garlic an add a sprinkling of mixed herbs an olive oil an roast it off in the oven for 25-30mins rather than on a grilled as "four candles " mentioned griddles just AREN'T big enough & why slave over a griddled when you can shove it in the oven an enjoy a nice chilled glass of wine & chat with the family whilst it's cooking :)
Frantic Flapjack
24th Aug, 2010
Couldn't be bothered to griddle everything, so I heated up the olive oil in a roasting tin, added all the prepared vegetables and cooked in a hot oven for 25 minutes. It was a bit dry so I added some tinned tomatoes. I then stirred in the olives, sundried tomatoes and basil along with some cubed feta cheese instead of using mozzarella. Served with sausages and crusty bread. Good for a mid-week meal.
8th Aug, 2010
Silky and tasty, and relatively healthy.... but it was really boringly labour intensive to make on a small griddle pan, so I won't make again unless I have access to a big barbeque or restaurant size griddle. If you have something good to listen to on Radio 4, a glass of wine in hand, and something like a lamb tagine+couscous in the oven as your main meal then I would say its worth a go.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?