Grilled Vegetable Salad: 5 Cool Recipes For Summer

It's no secret that grilled vegetables are the ideal barbecue accompaniment, especially when it comes to organizing a wonderful evening with friends in the summer. However, grilled vegetables are also a great addition to fresh summer salads and not only! Diverse, colorful and healthy, grilled vegetable salad is quick and easy to prepare, offers many tasty combinations and guarantees real pleasure! Get inspired by our 5 favorite recipes!

Mediterranean grilled vegetable salad: a delicious recipe from Jamie Oliver

Whether it's meat, fish or vegetables, Jamie Oliver's grills are always irresistible! And it is not by chance that we start our article with an incredible proposal from the famous chef. Discover the necessary ingredients below:

• 400 g of spelled
• 3 yellow zucchini, cut in half lengthwise
• 2 green zucchini, cut in half lengthwise
• 2 fennel bulbs, cut into thick slices (reserve the leaves for garnish)
• 1 red onion, peeled and cut into pieces
• 2 red bell peppers, seeded and cut into pieces
• 2 eggplants, cut into pieces
• 4 garlic cloves, peeled
• Olive oil
• A few drops of herbal vinegar
• Fresh herbs like parsley, basil, mint, oregano
• A few drops of lemon juice
• Sea salt
• Freshly ground black pepper

Preparation steps:

1. Preheat your grill and soak the spelled in cold water for 20 minutes. Drain.

2. Cut the zucchini into half-moons and combine them with the other vegetables and the garlic cloves. Season with olive oil and mix well.

3. Grill the peppers, zucchini, eggplant, onion and fennel for 4-5 minutes per side. Baking will take about 30-40 minutes. Once the vegetables are roasted, transfer them to a serving platter and vinegar. Let cool. Then cut the grilled vegetables and fresh herbs finely.

4. Transfer the spelled grains to a large saucepan, cover with cold water and bring to a boil. Simmer for 20 minutes or until the grains are tender. Drain well. Drizzle with olive oil and lemon juice, salt and pepper. Incorporate the grills, mix, decorate with fresh fennel leaves and your grilled and ready vegetable salad!

Another amazing recipe from Jamie Oliver where halloumi makes the difference

The following grilled vegetable salad represents a real explosion of flavors where the Greek halloumi cheese makes the difference! So, get yourself the following ingredients and enjoy an extraordinary meal:

• 400g broccoli, cut into even-sized florets
• 400g cauliflower, cut into even sized florets
• 4 garlic cloves, with the peel
• 160 ml olive oil
• 30 g Baharat spice blend
• 1 liter of vegetable broth
• 250 g of Le Puy green lentils (or other type of lentils)
• 1 bay leaf
• The juice of 2 lemons
• 1 cup parsley leaves, chopped
• 1 cup mint leaves, chopped
• 75 g of toasted walnuts
• 250 g halloumi
• 2 tablespoons of honey

Instructions:

1. Preheat the oven to 220 ° C. Spread the broccoli, cauliflower and garlic in a single layer on two baking trays lined with parchment paper. Drizzle with 80 ml of olive oil and sprinkle with spices. Roast for 20-25 minutes until the vegetables are tender.

2. Pour the broth into a large saucepan over high heat and bring to a boil. Add the lentils and bay leaf. Lower the heat and simmer 25-30 minutes.

3. Peel the roasted garlic and mash it with a fork to obtain a creamy consistency. Drizzle with lemon juice and mix well. Then pour 2 tbsp. tablespoons of olive oil and mix. Add the preparation to the still hot lentils, also incorporate the grilled vegetables, herbs and nuts. Toss to coat well.

4. Heat 2 tbsp. of oil in a saucepan over medium heat. Place the halloumi in it and let it roast for 3-5 minutes until golden brown. Drizzle with honey and continue cooking for about a minute until caramelized.

5. Serve the grilled vegetable salad warm and garnished with halloumi.

Grilled zucchini with feta: a healthy idea from Weight Watchers

The necessary ingredients:

3 tablespoons crumbled feta cheese

2 tablespoons mint leaves, finely chopped

1 tablespoon olive oil

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

2 spring onions fresh

4 small zucchini (about 700 grams)

1/2 teaspoon kosher salt

Preparation:

1. Take a mixing bowl and combine the feta cheese with the olive oil, lemon juice and zest and onions in it. Leave aside.

2. Then cut the courgettes lengthwise. Then cut each of the two halves into 4-5 pieces. Arrange them on a sheet of parchment paper. Add salt and pepper.

3. As soon as your grill is hot, lightly oil it and place the zucchini on it with tongs. Let them grill for 3 minutes. Then turn them over and grill for 2-3 minutes more.

4. Finally, transfer the grilled zucchini slices to plates and add the feta preparation. The ideal serving is about 5 zucchini and a tablespoon of dip.

Tunisian mechouia: exotic grilled vegetable salad recipe

Do you like exotic cuisine? So, if your answer is yes, we offer you a Tunisian temptation that looks a bit like ratatouille but is served at room temperature. In the current recipe, the vegetables are cut into pieces. On the contrary, the classic variant represents a vegetable puree served with flat bread. This grilled vegetable salad can also be combined with tuna or hard-boiled eggs. Read on to learn about the ingredients and method of preparation.

Vegetables:

• 2 peppers (1 red and 1 green)
• 1 small eggplant, halved lengthwise
• 1 zucchini, cut in half
• 4 cherry tomatoes, cut in half
• Salt and pepper
• 2 medium-sized shallots, unpeeled

For the vinaigrette:

• 2 teaspoons of coriander seeds
• 1 teaspoon of caraway seeds
• 1 teaspoon of cumin
• 5 tablespoons of olive oil
• 1/2 teaspoon of paprika
• 1/8 teaspoon cayenne pepper
• 3 garlic cloves, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons of freshly chopped cilantro
• 2 tablespoons finely chopped fresh mint
• 1 teaspoon grated lemon zest
• 2 tablespoons of lemon juice
• Salt

Preparation of the vinaigrette:

Finely grind the coriander and caraway seeds and add the cumin. Then mix the spices with the oil, paprika and cayenne pepper in a bowl. Reserve 3 tablespoons of the preparation. Transfer the rest to a small saucepan over low heat. Add the garlic and stir from time to time for 8-10 minutes until small balls appear. Pour into a large bowl and let cool for 10 minutes. Then add the parsley, cilantro, mint, lemon zest and juice. Salt and mix well.

Preparation of grilled vegetables:

Cut each pepper into a wide, long strip. Then use a sharp knife to slice the flesh of the eggplant and zucchini as shown in the example above, making sure not to cut through their skin. Brush the vegetables with the reserved mixture and season with salt.

Grill the vegetables including the shallots, placing them on their cut sides first, about 8-16 minutes. Then transfer them to a baking sheet, but place the peppers in a bowl and cover with plastic wrap.

Peel the vegetables when they are sufficiently cool. Then cut them into cubes and place it in the bowl with the vinaigrette. Toss to coat everything well. Season with salt and pepper and serve your grilled vegetable salad hot or at room temperature.

Grilled eggplant salad with an exceptional sauce

This simple yet uniquely tasting salad pairs lightly grilled eggplant with chickpeas, walnuts and feta cheese. This light option is ideal for a healthy breakfast because it will keep you going all day.

Ingredients for the grilled vegetable salad:

• 2 eggplants
• 3 tablespoons of olive oil
• 2 teaspoons of Harissa
• 1 radicchio, cut
• Balsamic vinegar
• 1 can (400 g) chickpeas, rinsed and drained
• 1 small red onion, diced
• 75 g arugula or spinach
• 1 handful of finely chopped parsley
• 60 g crumbled feta
• Pomegranate seeds

Ingredients for the sauce:

• 240 g of plain yogurt
• 2 tablespoons of tahini
• 1 garlic clove, crushed
• 2 tablespoons of olive oil
• Grated zest and juice of 1 lemon
• Sea salt and freshly ground black pepper

Instructions:

Preheat the oven to 190 ° C. Cut the eggplants lengthwise. Then combine the olive oil with the Harissa and distribute the mixture on both sides of the slices. Arrange the eggplants on a baking sheet and bake for about 20 minutes until golden brown and tender. To prepare the sauce, just mix all the ingredients together.

In the meantime, lightly oil a pan and heat it to high temperature. Add the radicchio and fry for 2-3 minutes until lightly charred on both sides.

In a bowl, put the grilled eggplants, hot radicchio, chickpeas, red onions, arugula (or spinach) and herbs. Mix everything well and add the sauce. Serve your grilled vegetable salad garnished with feta and pomegranate seeds.