Grilled chopped vegetable salad

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Yield: 5 to 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Grilling adds tons of flavour to your favourite vegetables. With an easy marinade and dressing this salad becomes a great side dish for any grilled meat or fish. Plus, you can toss any leftovers with cooked pasta for another salad.



  1. Trim top ends of eggplants off and slice eggplants lengthwise into thin slices; place in large shallow dish. Add zucchini, pepper and carrot.
  2. In a small bowl, whisk together 2 tbsp (30 mL) of the tomato juice, oil, mustard and pepper. Drizzle over vegetables and toss them to coat.
  3. Place vegetables on greased grill over medium high heat and grill, turning once or twice for about 10 minutes or until tender. Remove to cutting board and let cool slightly.
  4. Chop vegetables coarsely and place in bowl. Drizzle with remaining tomato juice, vinegar, basil and mint. Stir gently to combine. Spoon out onto lettuce leaves to serve.
Nutrition Facts
Grilled chopped vegetable salad
Amount Per Serving
Calories 65 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 49mg 2%
Potassium 303mg 9%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

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