Lunch · Salads · Sides
Grilled Veggie Salad
Grilled Veggie Salad. Made with asparagus, tomatoes and bell pepper. Get ingredient amounts and step-by-step instructions.
30 mins4 servings
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Ingredients at original yield
- 12 asparagus spears cut into 1 inch pieces
- 1 cup cherry tomatoes
- 1 red onion - chopped
- 1 pepper red bell pepper
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup fresh basil
- ½ cup feta cheese
- 1 clove minced garlic
- salt and pepper to taste
How to make Grilled Veggie Salad
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Cooking Step 2
- 10 minutes
- 01
In a large bowl, toss the vegetables with half of the olive oil. Season with salt and pepper to taste. Turn grill on to medium – high heat.
- 02
Place a sheet of tinfoil over top of the grill, and brush with olive oil. Add the vegetables, turning frequently to ensure they don’t stick or burn. Cook until nicely tender and charred – up to 10 minutes.
- 03
Add the grilled vegetables to a serving platter, and place the basil and feta over top.
- 04
Using a small bowl, combine the garlic, balsamic vinegar, olive oil, salt and pepper. Taste to ensure desired flavour. Pour over top of the veggie platter, serve!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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