Healthy Grilled Mediterranean Salad
This salad is sunshine in a bowl - perfect for spring lunches, backyard gatherings, or a wholesome midweek pick-me-up. Packed with antioxidants and plant-based fibre, it’s as nourishing as it is delicious.
Recipe and content by: Teresa Cutter
Ingredients 10
1 ‒ 2 eggplants (aubergines), sliced into rounds
3 red capsicum (bell peppers), sliced
2 zucchinis (courgettes), sliced lengthways
olive oil, to drizzle
1 punnet cherry tomatoes, halved
3 tbsp capers
Handful pitted olives, chopped
1 garlic clove, smashed
Handful chopped parsley and freshly torn basil
60 ml aged balsamic vinegar
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Method 4
Drizzle the , , and with olive oil, then grill until tender.
Place the grilled , , and into a large mixing bowl. Add the , , chopped , smashed , chopped , and torn basil.
Drizzle in half of the aged balsamic .
Serve in a large dish and finish with the remaining .
Chasseur Australia's tips
Enjoy warm or at room temp.
Try it tossed with farro or barley.
Pair with burrata or a generous grating of pecorino.
