Grilled vegetables are not just deliciousSide dish for steak, but also tastes great as a salad. Diverse, colorful and healthy – a grilled vegetable salad is super quick and easy to prepare. With a dressing you can give mixed grilled vegetables an additional flavor and in combination with cheese, such as feta or halloumi, it becomes a real treat.
Mediterranean grilled vegetable salad with farro (emmer) according to Jamie Oliver
This simple vegetable saladThis simple vegetable saladwith zucchini, fennel and eggplant really brings out the beautiful nutty flavor of the farro!In this articleWe have already told you about the health benefits of ancient grains. However, if you don't have farro in your pantry, you can substitute it with bulgur or quinoa.
Ingredients:
400 g farro or bulgur
3 yellow zucchini, halved lengthwise and deseeded (you can of course also use green zucchini)
2 green zucchini, halved lengthways and deseeded
2 fennel bulbs, cut into thick slices, setting the leaves aside for garnish
1 red onion, peeled and cut into pieces
2 red peppers, deseeded and cut into pieces
2 eggplants, cut into pieces
4 garlic cloves, peeled
olive oil
1 splash of herbal or white wine vinegar
1 bunch of fresh herbs such as parsley, basil, mint and oregano
1 splash of lemon juice
Sea salt
freshly ground black pepper
Nutritional values per serving: 150 calories / 3.1 g fat / 6.8 g sugar / 5.4 g protein / 22.5 g carbohydrates
1. Heat the grill (or preheat the oven to 200 degrees). Soak the farro or bulgur in cold water for 20 minutes and then drain.
2. In the meantime, cut the zucchini crosswise into half moons. Add the remaining vegetables and garlic cloves. Mix everything well with olive oil and season.
3. Spread the vegetables on the grill or on a baking sheet. Peppers, zucchini, eggplant, onion and fennelGrill for 4-5 minutes on each side. The vegetables are roasted in the oven for 30 to 40 minutes. As soon as you remove the vegetables from the grill, sprinkle the vinegar over them and set them aside to cool. Once cooled, transfer to a large cutting board, add the fresh herbs and chop everything finely.
4. Place the farro or bulgur in a large pot, cover with cold water and bring to a boil. Simmer for 20 minutes or until the grains are soft, then drain well. Season the farro or bulgur with a good dash of olive oil and a squeeze of lemon juice, season with salt and pepper and mix with the grilled vegetables. Garnish with the fresh fennel leaves.
Grilled Zucchini with Feta – Weight Watchers recipe
Here's an ideal recipe if you've already fired up the grill or are looking for a quick option for your grill pan. Only turn the zucchini once, otherwise you won't get the coveted grill marks that give this dish so much flavor and appearance. The fresh flavor of the mint complements the tangy feta perfectly, but you can use any fresh herb you like or have on hand. The lemon juice gives the salad a good portion of freshness.
Ingredients:
3 tablespoons crumbled feta cheese
2 tbsp mint leaves, finely chopped
1 tbsp olive oil
1 tsp fresh lemon juice
1 tsp lemon peel
2 fresh spring onions
4 small zucchini, about 700 grams
1/2 tsp kosher salt
Preparation:
1. In a small bowl, combine the feta, mint, oil, lemon juice, lemon zest and scallions and set aside.
2. First cut off the ends of the zucchini with a knife and cut them in half lengthwise. Cut each half into 4 or 5 pieces. Place on baking paper, oil and salt.
3. Once the grill is hot, gently rub an oiled paper towel over the grate with tongs. Using tongs, place the zucchini on the grill. Let grill for 3 minutes, then turn over and grill for another 2 to 3 minutes.
4. Arrange the zucchini slices on a platter and serve with the feta topping. The ideal serving size is approximately 5 pieces of zucchini and 1 heaped tablespoon of feta topping.
Warm grilled vegetable salad with halloumi and lentils – recipe by Jamie Oliver
This salad from Jamie Oliver is the perfect combination of warm grilled vegetables with halloumi and lentils. Instead ofBroccoli and cauliflowerOf course you can also use zucchini and cherry tomatoes.
Ingredients:
400g broccoli, cut into florets of equal size
400g cauliflower, cut into florets of equal size
4 garlic cloves, with the peel
160 ml olive oil
30 g Baharat spice (Middle Eastern spice mix)
1 liter vegetable broth
250 g green Puy lentils (or another type of lentil)
1 Lorbeerblatt
Juice of 2 lemons
1 cup parsley leaves, chopped
1 cup mint leaves, chopped
75 g walnuts, roasted
250 g Halloumi
2 tbsp liquid honey
Preparation:
1. Preheat grill pan (or preheat oven to 220°C). Place broccoli, cauliflower and garlic in a single layer on 2 baking sheets lined with parchment paper. Drizzle with 80 ml oil, then sprinkle with Baharat and season. Roast the vegetables in the oven for 20-25 minutes until tender. Grill the broccoli and cauliflower florets in a grill pan over direct, medium-high heat for a maximum of 6 minutes.
2. Meanwhile, place the broth in a large pot over high heat and bring to a boil. Add the lentils and bay leaf. Reduce heat and simmer until lentils are cooked, 25 to 30 minutes.
3. Peel the fried garlic and put it in a bowl. Puree until creamy, then squeeze in the lemon juice and season. Mix and then stir in 2 tablespoons of oil. Add the dressing to the still warm lentils and then add the vegetables, herbs and walnuts.
4. Heat the remaining 2 tablespoons oil in a skillet over medium heat. Fry the halloumi for 3-5 minutes until golden brown. Drizzle the honey over the top and cook for another minute or until caramelized.
5. Serve the salad warm with halloumi.
Mechoia grilled vegetable salad from Tunisia
Have you ever had Mechouia? This North African salad looks similar to ratatouille, but is served at room temperature. In this recipe the vegetables are cut into pieces, but in the classic version the vegetables are mashed with a mortar and pestle and served on pita bread. This grilled vegetable salad also tastes great in combination with tuna or hard-boiled eggs.
Ingredients:
Vegetables:
2 peppers (1 red and 1 green)
1 small eggplant, halved lengthwise
1 zucchini, halved lengthwise
4 cherry tomatoes, halved lengthwise
Salt and pepper
2 medium shallots, unpeeled
Dressing:
2 teaspoons coriander seeds
1 teaspoon cumin
1 teaspoon cumin
5 tablespoons olive oil
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
3 cloves of garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons fresh chopped coriander
2 tablespoons finely chopped fresh mint
1 teaspoon grated lemon peel plus 2 tablespoons lemon juice
Salt
For the dressing:Finely grind the coriander seeds, caraway and cumin in a spice mill. Mix ground spices, oil, paprika and cayenne pepper in a bowl. Set aside 3 tablespoons of the oil mixture. Heat remaining oil mixture and garlic in a small skillet over low heat, stirring occasionally, until fragrant and small bubbles appear, 8 to 10 minutes. Place in a large bowl and let cool for about 10 minutes. Stir parsley, cilantro, mint, lemon zest and juice into the oil mixture. Season with salt.
For the grilled vegetables:Cut each pepper into a wide, long strip. Using a sharp knife, cut slits into the eggplant and zucchini flesh, 1cm apart, in a diamond pattern. Be careful not to cut through the skin. Brush the peppers, aubergines, zucchini and tomatoes with the reserved oil mixture and season with salt.
Grill the vegetables (peppers, eggplant, tomatoes, and shallots), starting cut sides down, about 8 to 16 minutes total. Transfer the vegetables to a baking sheet when ready. Place the peppers in a bowl, cover with plastic wrap to release the skin from the peppers.
When the vegetables are cool enough, peel the peppers, eggplant, tomatoes and shallots. Cut each vegetable into 1 centimeter cubes and place them in a bowl with the dressing. Season with salt and pepper and serve warm or at room temperature.
Eggplant and chickpea salad
This easy warm salad combines soft roasted eggplant with nutty chickpeas and salty feta. It's a good idea for a light lunch or for vegetarians because it keeps you full for a long time. Otherwise, the salad also goes perfectly with grilled lamb.
Ingredients:
2 eggplants
3 tablespoons olive oil for grilling
2 tsp harissa spice paste (originally from Tunisia)
1 radicchio, cut and separated into leaves
Balsamic-Essig
1 can (400 g) chickpeas, rinsed and drained
1 small red onion, diced
75 g Rucola or baby spinach
1 handful of parsley, finely chopped
60g feta cheese, crumbled
Pomegranate seeds
For the yogurt tahini dressing:
240 g natural yogurt
2 EL Tahini
1 garlic clove, minced
2 tbsp olive oil
grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Preheat the oven to 190°C. Cut the aubergines lengthwise into thin slices. Mix olive oil and harissa paste and spread over both sides of the slices. Arrange on a baking sheet and bake in the preheated oven for about 20 minutes until golden brown and tender. If the eggplants go on the grill, they should be grilled until you can see nice grill marks on both sides.
To make the yogurt tahini dressing, simply combine all the ingredients in a bowl.
Meanwhile, lightly oil a frying pan and heat to high heat. Add the radicchio and cook until lightly charred on both sides, 2-3 minutes. Remove from pan and drizzle with balsamic vinegar.
Place the roasted eggplant in a large bowl with warm radicchio, chickpeas, red onion, arugula or spinach and herbs. Mix everything lightly and spread the tahini dressing over it. Serve warm and garnished with feta and pomegranate seeds.
