Grilled vegetable salad with basil and black olives

Lunch & Light Meals|Main Meals (Dinners)|Vegetarian
Prep   20 min
Cook   10 min

Grilling vegetables seems to enhance and condense their flavour, adding a smokiness that makes them hard to resist. The olives add a salty contrast.

  • Roma tomato, 16 tomato(s), halved
  • Zucchini, 2 medium, thinly sliced
  • Red capsicum, 2 capsicum(s), seeded and cut into strips
  • Asparagus, 16 spear(s), trimmed
  • Olive oil spray, 1 spray(s)
  • Mixed salad greens, 200 g, baby
  • Black olives, drained, 16 olive(s), pitted
  • Basil, 1 cup(s), shredded
  • Garlic, 2 clove(s), crushed
  • Olive oil, extra virgin, 2 tablespoon(s)
  • White wine vinegar, 4 tablespoon(s), or verjuice


  1. To make the vinaigrette, combine garlic, olive oil and verjuice or white wine vinegar in a screw-top jar and shake well to combine.
  2. Heat a barbecue or chargrill to hot. Spray the tomato, zucchini, capsicum and asparagus with olive oil, then grill for 2–3 minutes each side, or until cooked through.
  3. Place the salad leaves on a platter and top with the grilled vegetables, olives and basil. Pour the dressing over the top and serve.

Nutrition facts per serve
Makes 8 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Healthy Fats & Oils1
Protein5.3 g
Total fat6.1 g
- Saturated fat0.9 g
Total carbohydrates10.5 g
- Total sugars9.3 g
Fibre6.3 g
Sodium129 mg