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Grilled Vegetable Salad
A filling salad that uses left over vegetables. Unbelievably good.
A filling salad that uses left over vegetables. Unbelievably good.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Servings
6
people
Ingredients
The Salad
1
large
fennel bulb
anise
1
large
eggplant
aubergine or courgettes
2
tbsp
Extra Virgin olive oil
1
cup
tomatoes
finely chopped
salt
The dressing:
2
tbsp
Extra Virgin olive oil
1
tbsp
orange juice
1
tbsp
red wine
or balsamic vinegar
1
tbsp
mint
chopped
1/2
tsp
ginger
grated
salt
Instructions
Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core intact to hold the slices together.
1 large fennel bulb
Cut the eggplant into 1/2-inch (1 cm) slices.
1 large eggplant
Combine the fennel, eggplant, olive oil, salt, and pepper in a bowl and toss to coat the vegetables with the oil.
salt,
2 tbsp Extra Virgin olive 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.
1 cup tomatoes
Whisk together the ingredients for the dressing and toss with the vegetables.
2 tbsp Extra Virgin olive oil,
1 tbsp orange juice,
1 tbsp red wine,
1 tbsp mint,
1/2 tsp ginger,
salt
Serve warm or chilled.
Nutrition
Calories:
88
kcal
|
Carbohydrates:
2
g
|
Protein:
0.4
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
2
mg
|
Potassium:
124
mg
|
Fiber:
0.5
g
|
Sugar:
1
g