Chargrilled vegetable salad recipe

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  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cooking: 45 min
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  • A colourful and delicious combination of warm vegetables, with a tangy balsamic dressing


    • 1 small aubergine, sliced
    • 2 courgettes, thickly sliced
    • 2 small onions, peeled and cut into wedges
    • 1 large red pepper, deseeded and sliced
    • 1 large yellow pepper, deseeded and sliced
    • 2 garlic cloves, peeled and sliced
    • 120ml (8tbsp) olive oil
    • 30ml (2tbsp) balsamic vinegar
    • 5ml (1tsp) sugar
    • 15ml (1tbsp) capers, drained and rinsed
    • 1 garlic ciabatta bread


    • Place the aubergine, courgettes, onions, peppers and garlic in a shallow bowl and add 60ml (4tbsp) of the olive oil. Toss to coat in the oil. Preheat the oven to 200°C (400°F, gas mark 6).

    • Heat a cast-iron skillet or griddle and cook the vegetables on the hot surface, in batches, for 5-6 mins, turning frequently until charred and just tender. Transfer to a bowl. Whisk together the rest of the oil with the vinegar, sugar and capers. Season with salt and freshly ground black pepper and pour over the hot vegetables.

    • Bake the garlic ciabatta bread for 8-10 mins, then cut into slices. Arrange two slices of garlic bread on each plate and top with the vegetables and dressing.

    Top tip for making Chargrilled vegetable salad

    For an extra-tangy dressing, add 1tbsp of wholegrain mustard.

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