This easy Jamie Oliver Grilled Vegetable Salad is a quick and nutritious dish full of smoky, chargrilled flavors. Made with a variety of fresh vegetables like peppers, courgettes, and aubergine, it’s perfect for a light meal or as a side. Customize with your favorite veggies for added flexibility!
Ingredients Needed
- 2 red peppers
- 2 yellow peppers
- 2 medium courgettes (zucchini)
- 1 bulb of fennel
- 1 aubergine (eggplant)
- 8 baby leeks
- Sea salt and freshly ground black pepper
- Extra virgin olive oil
- 1 large bunch of fresh basil, leaves picked
- 2 tablespoons herb or white wine vinegar
- 1 clove of garlic
How To Make Grilled Vegetable Salad
- Prepare the Vegetables: Wash all the vegetables. Heat the barbecue or a griddle pan. Put the whole peppers on it and blacken on all sides. Place in a bowl, cover with cling film (plastic wrap), and leave to cool.
- Grill the Courgettes and Fennel: Slice the courgettes (zucchini) lengthways (about 0.5cm/1/4 inch thick) and fennel (reserving the herby tops). Grill for about 1 minute on each side until charred, but not overcooked. Transfer to a clean tea towel, laying them flat.
- Grill the Aubergine: Cut the aubergine (eggplant) into 1cm (1/2 inch) slices. Grill, turning 4 times until nicely marked, then transfer to the tea towel.
- Grill the Baby Leeks: Boil the baby leeks in salted water until just cooked. Drain, rub with a little olive oil, and chargrill lightly.
- Prepare the Peppers: Peel the peppers (don’t rinse under water), remove stalks and seeds, and tear them into large strips. Add the peppers to the large bowl with the other vegetables.
- Make the Basil Dressing: Bash a quarter of the basil leaves in a pestle and mortar with seasoning until smooth. Add 8 tablespoons of extra virgin olive oil and vinegar, then pour this over the vegetables and toss quickly.
- Final Touches: Add the remaining whole basil leaves, thinly sliced garlic, and fennel tops. Mix everything and serve at room temperature.
- Serving Suggestions: This salad is perfect with grilled fish or meat or as part of an antipasti plate with toasted bruschetta and fresh buffalo mozzarella.
Recipe Tips
- Use fresh vegetables: The fresher your vegetables, the better the flavor. Make sure to choose firm, ripe peppers, courgettes, and aubergine for the best results.
- Don’t overcook the vegetables: Grill the vegetables just enough to get a nice char, but don’t let them become too soft. They should have a slight crunch to them.
- Allow the peppers to steam: After blackening the peppers, place them in a bowl and cover with cling film. This helps loosen the skin, making it easier to peel.
- Don’t overcrowd the griddle: Grill the vegetables in batches to avoid steaming them. Overcrowding will make them soggy instead of crisp and charred.
How To Store Leftovers?
Let the leftover Grilled Vegetable Salad cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 160 grams)
- Calories: 304
- Total Fat: 25.3g
- Saturated Fat: 3.7g
- Total Carbohydrate: 14.2g
- Dietary Fiber: 7.2g
- Sugars: 12.6g
- Protein: 5.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Greek Salad
- Jamie Oliver Smoked Fish Salad
- Jamie Oliver Fennel Salad
- Jamie Oliver Duck Salad
Jamie Oliver Grilled Vegetable Salad
Description
This easy Jamie Oliver Grilled Vegetable Salad is a quick and nutritious dish full of smoky, chargrilled flavors. Made with a variety of fresh vegetables like peppers, courgettes, and aubergine, it’s perfect for a light meal or as a side. Customize with your favorite veggies for added flexibility!
Ingredients
Instructions
- Prepare the Vegetables: Wash all the vegetables. Heat the barbecue or a griddle pan. Put the whole peppers on it and blacken on all sides. Place in a bowl, cover with cling film (plastic wrap), and leave to cool.
- Grill the Courgettes and Fennel: Slice the courgettes (zucchini) lengthways (about 0.5cm/1/4 inch thick) and fennel (reserving the herby tops). Grill for about 1 minute on each side until charred, but not overcooked. Transfer to a clean tea towel, laying them flat.
- Grill the Aubergine: Cut the aubergine (eggplant) into 1cm (1/2 inch) slices. Grill, turning 4 times until nicely marked, then transfer to the tea towel.
- Grill the Baby Leeks: Boil the baby leeks in salted water until just cooked. Drain, rub with a little olive oil, and chargrill lightly.
- Prepare the Peppers: Peel the peppers (don’t rinse under water), remove stalks and seeds, and tear them into large strips. Add the peppers to the large bowl with the other vegetables.
- Make the Basil Dressing: Bash a quarter of the basil leaves in a pestle and mortar with seasoning until smooth. Add 8 tablespoons of extra virgin olive oil and vinegar, then pour this over the vegetables and toss quickly.
- Final Touches: Add the remaining whole basil leaves, thinly sliced garlic, and fennel tops. Mix everything and serve at room temperature.
- Serving Suggestions: This salad is perfect with grilled fish or meat or as part of an antipasti plate with toasted bruschetta and fresh buffalo mozzarella.
Notes
- Use fresh vegetables: The fresher your vegetables, the better the flavor. Make sure to choose firm, ripe peppers, courgettes, and aubergine for the best results.
- Don’t overcook the vegetables: Grill the vegetables just enough to get a nice char, but don’t let them become too soft. They should have a slight crunch to them.
- Allow the peppers to steam: After blackening the peppers, place them in a bowl and cover with cling film. This helps loosen the skin, making it easier to peel.
- Don’t overcrowd the griddle: Grill the vegetables in batches to avoid steaming them. Overcrowding will make them soggy instead of crisp and charred.
Jamie Oliver Grilled Vegetable Salad