Name: Grilled Vegetable Salad
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 large fennel bulb (anise); 1 large eggplant / aubergine (or courgettes); 2 tbsp Extra Virgin olive oil (30 ml); 1 cup finely chopped tomatoes (250 ml); Salt; 2 tbsp Extra Virgin olive oil (30 ml); 1 tbsp fresh orange juice (15 ml); 1 tbsp red wine or balsamic vinegar (15 ml); 1 tbsp finely chopped fresh mint leaves (15 ml); 1/2 tsp grated fresh ginger (2 ml); Salt

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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: people

Calories: 88kcal

Ingredients

The Salad

1 large fennel bulb anise
1 large eggplant / aubergine or courgettes
2 tbsp Extra Virgin olive oil 30 ml
1 cup finely chopped tomatoes 250 ml
Salt

The dressing:

2 tbsp Extra Virgin olive oil 30 ml
1 tbsp fresh orange juice 15 ml
1 tbsp red wine or balsamic vinegar 15 ml
1 tbsp finely chopped fresh mint leaves 15 ml
1/2 tsp grated fresh ginger 2 ml
Salt

Instructions

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.

Nutrition