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


  • 1 clove garlic, crushed
  • 1 pinch of freshly ground black pepper
  • 2 Tbsp chopped parsley
  • 3 Tbsp olive oil
  • 1 small zucchini, sliced
  • 14 oz 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

Nutritional Info (per serving)

CALORIES 199 cals
Kilojoules 833 kJ
Fat 7.5 g
Saturated Fat 1.1 g
Cholesterol 0 mg
Sodium 17 mg
Carbohydrates 30.9 g
Fiber 8.1 g
Total Sugars 7.3 g
Protein 6.1 g
Calcium 36.0 mg
Note: A dash indicates no data is available.