BBQ Mediterranean Vegetables
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Loaded with BBQ Mediterranean vegetables like eggplant, capsicum, and zucchini, this salad screams summer vibes. Drizzled with a sweet maple balsamic dressing, it’s smoky, vibrant, and ridiculously easy to throw together for a backyard feast.
Equipment
Ingredients
Mediterranean Vegetable Salad Ingredients (see Note 1)
- 300 g (10 ½ oz) eggplant , approx. 1. cut 1 inch pieces
- 200 g (7 oz) red capsicum (pepper) , approx. 1. sliced
- 200 g (7 oz) zucchinis , approx. 2. cut 1 inch pieces
- 200 g (7 oz) asparagus , approx. 8. ends trimmed
- 150 g (6 oz) red onion, approx. 1. cut into ⅛ths
- 250 g (9 oz) cherry tomatoes
- 30 ml (2 tablespoon) olive oil
Maple Balsamic Dressing
- 60 ml (4 tablespoon) balsamic vinegar
- 60 ml (4 tablespoon) olive oil extra virgin
- 30 ml (2 tablespoon) maple syrup
- 5 g (1 teaspoon) dijon mustard
- 6 basil leaves , finely diced
- 2 garlic cloves, finely diced or minced
Instructions
Prepare
- Slice into even pieces: 300 g (10 ½ oz) eggplant 200 g (7 oz) red capsicum (pepper) 200 g (7 oz) zucchinis 200 g (7 oz) asparagus 150 g (6 oz) red onion
- Heat the grill to medium-high (180–200°C / 350–400°F) and brush grates with 30 ml (2 tablespoon) olive oil
- Toss cut vegetables [ 300 g (10 ½ oz) eggplant , 200 g (7 oz) red capsicum (pepper) , 200 g (7 oz) zucchinis , 200 g (7 oz) asparagus , 150 g (6 oz) red onion, 250 g (9 oz) cherry tomatoes in 30 ml (2 tbsp) olive oil, salt, and pepper to coat evenly. Set aside.
- Whisk 60 ml (4 tablespoon) balsamic vinegar, 60 ml (4 tablespoon) olive oil extra virgin, 30 ml (2 tablespoon) maple syrup, 5 g (1 teaspoon) dijon mustard, 6 basil leaves , 2 garlic cloves (minced) in a bowl to make the dressing.
Grill
- Place eggplant, capsicum, zucchini, red onion and asparagus on the grill (or use a grill basket). Grill for 5–7 minutes per side until tender and charred.
- Add cherry tomatoes in the last 5 minutes, ensuring they’re on a flat surface to prevent falling through.
Arrange
- Arrange grilled vegetables on a platter, drizzle with dressing, and toss gently.
- Serve warm or at room temperature, optionally garnished with fresh basil and feta.
Notes
Note 1 - Mediterranean Vegetables
Adjust depending on seasonality.
Serve with:
These vegetables on their own aren't a full meal, you could make it into kabobs or a version with some Gnocchi and some Leftover Chicken or Barramundi. Or, there's a version with Orzo and Chicken in a single tray bake.
Storing
Store in an airtight container in the fridge for up to 4 days. Keep the dressing in a separate jar to drizzle fresh when serving.
Reheating
If you'd like the salad warm, reheat the vegetables in a hot pan or grill for a few minutes. Avoid microwaving as it may make them mushy.
Nutrition
Calories: 202kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 24mgPotassium: 500mgFiber: 4gSugar: 12gVitamin A: 1600IUVitamin C: 63mgCalcium: 44mgIron: 2mg
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