Veg Grilled Salad
Veg Grilled Salad is a healthy and flavorful dish that is perfect for lunch or dinner. It's a great way to incorporate vegetables into your diet and is also gluten-free and vegan, making it suitable for many dietary preferences. This salad is packed with nutrients and antioxidants, thanks to the variety of vegetables used. However, people with soy or peanut allergies should avoid the use of soy sauce or peanuts respectively
Allergen Information: Contains Allergies: Soy Allergy, Peanut Allergy
Nutrition Facts
Per serving
Energy
69 kcal
Protein
5 g
Carbs
7 g
Fat
0 g
Fiber
4 g
Ingredients
Zucchini, green
1 small
BRINJAL
1 small
Capsicum, green
1 small
Onion, small
1 small
Tomato, ripe, hybrid
1 small
Button mushroom, fresh
3 number
Common salt
0.25 tsp (1.25g)
Pepper, black
0.25 tsp (1.25g)
LETTUCE
0.5 cup (120g)
Cucumber, green, elongate
0.25 cup (60g)
Capsicum, red
0.25 cup (60g)
Lemon, juice
1 tbsp (15g)
Parsley
1 tbsp (15g)
Instructions
Cooking Steps
Grilling:
Preheat a grill pan or barbecue grill.
In a bowl, toss the sliced zucchini, eggplant, bell pepper, onion rings, tomato halves, and mushroom halves with olive oil, salt, and black pepper.
Place the vegetables on the grill and cook until they have grill marks and are tender. Turn them occasionally to ensure even cooking. Remove each vegetable as it gets grilled to your desired level.
Once grilled, remove the vegetables from the grill and set them aside to cool slightly.
Salad Assembly:
In a mixing bowl, combine the chopped mixed leaves, cucumber slices, cherry tomatoes, and diced bell peppers.
Add the grilled vegetables on top of the salad b
NotesNutritional values are approximate and may vary depending on the specific ingredients used.