British Europe Fruit Grill Salad Vegetables Vegetarian

Grilled Vegetable Salad

Grilled Vegetable Salad -
mama K
Written by Mama K
Grilled Vegetable Salad -

Grilled Vegetable Salad

A filling salad that uses left over vegetables. Unbelievably good.
4.66 from 41 votes
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Course: Salad
Cuisine: British
Keyword: Salad
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 6 people
Calories: 88kcal


The Salad


  • Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core intact to hold the slices together.
  • Cut the eggplant into 1/2-inch (1 cm) slices.
  • Combine the fennel, eggplant, olive oil, salt, and pepper in a bowl and toss to coat the vegetables with the oil.
  • Grill the fennel over hot coals for about 5 minutes on each side, and the eggplant for about 3 minutes on each side.
  • Remove from the grill and chop into 1/2-inch dice, discarding the core of the fennel bulb.
  • Combine the chopped fennel, eggplant, and tomato in a serving bowl.
  • Whisk together the ingredients for the dressing and toss with the vegetables.
  • Serve warm or chilled.


Sodium: 2mg | Sugar: 1g | Fiber: 0.5g | Potassium: 124mg | Calories: 88kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 9g | Protein: 0.4g | Carbohydrates: 2g