Grilled vegetable salad

Nutrition per serving

Calories 791 kcal
Protein 25.4 g
Carbs 21.1 g
Fats 68.7 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login Red Bell Pepper (capsicum)
Login Yellow Pepper
Login Green Bell Pepper (capsicum)
Login Romaine Lettuce
Login Aubergine (eggplant)
Login Courgette (Zucchini)
Login Garlic
Login Olive Oil
Login Balsamic Vinegar
Login Basil Leaves
Login Sea Salt
Login Halloumi

Preparations

1.     Prepare by preheating oven to 200℃. Mashing garlic. Rinse and drain the vegetables. Cut all peppers into strips. Slice the zucchini widthways into 1/2cm slices. Slice the eggplant lengthways into 1/2cm slices. Slice the halloumi cheese into small pieces
2.     Mix a third of the olive oil and mashed garlic in a small bowl.
3.     Add the vegetables into a baking dish, and add the mixed garlic and oil all over and season with salt. Cook in prepared oven for 35 minutes. Watch they don’t burn.
4.     Mix together thoroughly the sliced halloumi and some olive oil. Grill for 3-5 minutes just before vegetables are finished.
5.     Rinse and drain lettuce and add to serving bowl.
6.     Add the grilled vegetables on top of the lettuce.
7.     Add the grilled halloumi cheese and mix thoroughly with remaining olive oil and balsamic vinegar.
8.     Garnish with fresh basil leaves if required.


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