Good enough to be a complete meal

Grilled veggie salad

Best served warm

Sometimes all you need is a good salad! Hahaha.. didn’t that sound very Karan Johar-like? Maybe, but it is true. With every meal that I make it is a given that there will be some salad on the table and this doesn’t mean just simply chopped veggies! The thing about salads is that they’re often ignored but have the potential to be the centre of attraction at any meal.

This grilled veggie salad is something that I came up with because we wanted something warm on a chilly afternoon and I was serving a spaghetti in chunky tomato sauce for the main, so I decided that the salad should have a little more variety and spunk. 
1 eggplant/ aubergine/brinjal (the big, bharta variety), sliced and then quartered
2 capsicums, diced
1 small broccoli, chopped into small florets
1 zucchini, sliced and quartered
1 onion, diced
A handful of sweet corn kernels
Olive oil 
Salt to taste
For the dressing
2-3 tbsp olive oil
1 tbsp of mustard
1 garlic clove, minced
Salt to taste
Mix all the ingredients together for the dressing and keep it in the fridge for about an hour before pouring on the salad. 
Place the slices of brinjal and onion on a greased baking tray and drizzle some olive oil and salt on this. Grill for about 15 minutes until it has begun to change colour. Now add the broccoli, zucchini and sweet corn to this, drizzle some more oil and sprinkle a dash of salt and grill for a further 10 minutes at 160 degrees. Check on it regularly to ensure that it doesn’t burn. When the veggies have cooked/grilled thoroughly, remove from the grill and allow them to cool down until they reach somewhere close to room temperature. 
Now place all the grilled veggies in a salad bowl and pour the dressing over this. Toss well. Serve warm with bread or even with pasta. 
* Go ahead and experiment with the veggies – carrots will lend the salad hints of sweet, mushrooms make a robust addition too.
* To enhance the visual appeal of this dish, go in for zucchinis in two colours and bell peppers in three colours, two shades of carrots and so on… 
* Add some meat, shredded chicken or sausages, to make the salad more filling. 

No Comments

  • Indulge February 18, 2012 at 1:48 am

    I love grilled veggies on anything, in pasta, salad or on a warm toasty bun.
    Love Ash.


Leave a Reply to Indulge Cancel Reply