Braaied vegetable salad

Recipe from: 3 March 2014
recipes salads vegetarian braai

Ingredients 14
Servings 1
Minutes 00:10


Serving Change
  • Dressing:
  • 20
    fresh basil leaves - chopped
  • 2
    chopped cashew nuts
  • Zest and juice of 1 lemon
  • 4
    olive oil
  • 1
    clove garlic - crushed
  • Salad:
  • 100
    olive oil
  • 3
    cloves garlic - crushed
  • 3
    chopped fresh thyme
  • 2
    yellow peppers - deseeded and quartered
  • 1
    aubergine - trimmed and thinly sliced lengthways
  • 4
    baby marrows - trimmed and thinly sliced lengthways
  • 2
    red onions - each cut into 8 wedges


Place all the ingredients for the dressing in a small food blender and whizz until smooth. Leave to one side.

Preheat the braai or a grill to medium-high.

In a bowl, mix the olive oil, garlic and thyme. Lay the vegetables on a large tray, then brush them all over with the flavoured oil. Season.

Cook the peppers for 10 minutes, turning occasionally, until cooked through and lightly charred. Transfer to a heatproof bowl and cover with clingfilm.

Cook the aubergine and courgettes for 3-4 minutes on each side until lightly charred and just cooked. Transfer to a serving platter. Reduce the heat and cook the onion wedges for 5-6 minutes, turning occasionally, until cooked through.

Peel and discard the loose, charred skins from the peppers and add the flesh to the serving platter along with the onion wedges.

Serve immediately with the dressing, for drizzling, in a small jug.


Read more on: braai  |  healthy  |  vegetarian  |  recipes


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