Chargrilled Vegetable Salad

Chargrilled Vegetable Salad

Even kids will want to eat these tasty veges
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine High Calcium, High Fiber, Low Carbohydrate, Mediterranean, Quick Easy, Salads & Vegetables
Servings 4 People


  • 4 pcs Last Flat Mushrooms Thickly sliced
  • 2 Small Eggplants Cut into 1cm-thick slices
  • 2 Small Zucchini Sliced lengthways
  • 1 pc Yellow Capsicum Halved, de-seeded, thickly sliced
  • 1 pc Red Capsicum Halved, de-seeded, thickly sliced
  • 1 Coating of Olive Oil Spray
  • 1 Pinch Cracked Black Pepper
  • 125 g Reduced-fat Feta Cheese Crumbled
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Lemon (for choice)


  • Spray both sides of mushrooms, eggplant, zucchini and capsicum with olive oil spray. Season with pepper.
  • Preheat a barbecue grill on a medium-high heat. Barbecue the mushrooms, eggplant and zucchini for 3 minutes on each side or until tender. Transfer to a large heatproof dish. Cover to keep warm.
  • Barbecue capsicum for 4-5 minutes on each side, or until tender. Transfer to the dish. Add feta, toss gently to combine.
  • Arrange salad on serving plates. Drizzle each plate with 2 teaspoons of oil, a squeeze of lemon juice and season with pepper.


Calories :219
Kilojoules :915
Fat :15
Carbohydrate :13.6
Protein :10
Sodium :371
Saturated Fat :4.6
Fiber :6
Calcium :195
Sugar :6.7
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