BBQ Vegetable Salad

BBQ Vegetable Salad

Bring summer in all year round with this flavorful veggie salad!


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 10 mins
(to par-boiled potatoes)

Yield: 6 x approx. 12 oz servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Imperial

  • 1 clove garlic, crushed
  • 1 pinch of freshly ground black pepper
  • 2 Tbsp chopped parsley
  • 3 Tbsp olive oil
  • 1 small zucchini, sliced
  • 400 g button mushrooms
  • 1 red bell pepper, seeded and cut into squares
  • 3 baby eggplant, sliced
  • 3 medium potatoes, par-boiled and sliced
  • 1 small red onion, sliced
  • 1 juice and zest of 1 lemon


MARINADE: In a jar, combine garlic, black pepper, parsley, and olive oil. Shake well to mix.

VEGETABLE SALAD: In a large bowl place zucchini, mushrooms, bell pepper, eggplant, par-boiled potatoes, and onion. Add marinade and toss to coat.

Preheat a barbecue and spray with a little oil. Drain vegetables from marinade. Add to hot barbecue. Sauté until tender.

Place on a large serving platter. Drizzle with marinade, lemon juice and lemon zest. Serve immediately.

Thanks to Fresh Finesse, adapted by CalorieKing