Grilled Vegetables

Grilled Vegetables

We all know how vital veggies are to our every-day nutrition. But as we aim to get a range of colours and variety in our veg, it is fun to serve them in fresh, tasty ways to keep things interesting. We love grilling a range of different veggies and having them ready to add to salads. Try them on top of sourdough with a touch of hummus for a healthy snack and they will become a firm favourite!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish


  • 1 large Eggplant
  • 1 large Red capsicum
  • 1 large Yellow capsicum
  • 2 med Zucchini
  • 1 Red onion
  • 12 Mushrooms
  • 1 Tomato, chopped
  • 1/4 Cup Balsamic/red wine vinegar
  • 1 Tbsp dijon mustard
  • 2 Garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 1/3 Cup Basil; fresh, chopped
  • 1/2 Cup olive oil


  • Cut eggplant into slices, layer the slices in a colander, sprinkling each layer lightly with a little salt. Let drain for 30 minutes.
  • Meanwhile, cut both capsicums into thick slices and remove any seeds
  • Slice the zucchini and onion thickly
  • Rinse eggplant under cold water, thoroughly pat dry.
  • Lightly brush all the vegetables with oil.
  • Cook the vegetables on a hot grill plate for 10 minutes or until tender-crisp.
  • In a bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then the oil in a steady stream.
  • Pour over grilled vegetables, tossing gently to coat.
  • Refrigerate for at least 4 hours or up to 8 hours.
  • Bring to room temperature before serving.


You can store in the fridge for 3 – 5 days in an airtight container. Use during the week for quick and easy meals served alongside protein of choice.