Chargrilled Vegetable Salad

Light those fires, because today I am sharing this delicious vegan friendly Chargrilled Vegetable Salad, or how I like to call it – a Braai Slaai!  Wholesome chargrilled vegetables, with lime, soy and spicy seeds.  

 

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Chargrilled Vegetable Salad

 

Grilled Vegetable Salad is the perfect braai side dish 

I love an outdoor barbecue or braai in the summer.  And as tradition has it, the array of grilled meats can’t be served without decent side dishes. Cue, this crazy good Grilled Vegetable Salad!

Perfectly charred veggies, on an open fire, chopped up and transformed into a powerhouse Grilled Veg Salad for the summer and the next side dish to your summer barbecue!

I mean, it literally makes for a mean veggie dish on it’s own that’s super versatile, nutritious and most of all bloody delish.

Chargrilled Vegetable Salad

 

What Vegetables are good for grilling? 

Luckily a whole bunch of vegetables are great for grilling and cooking over open fire. I would definitely take advantage of seasonal produce and choose fresh and meaty vegetables for the grill.  

For this Grilled Vegetable Salad I used:

  • Corn on the cob
  • Red sweet peppers
  • Asparagus
  • Tenderstem Broccoli
  • Red Onion
  • Limes

However, there are loads more veggies that are perfect for the grill like brown mushrooms, cauliflower steaks, aubergine and zucchini, or sliced sweet potato and butternut. 

I served my Chargrilled Vegetable Salad with a lime and soy dressing, and sprinkled it with peri peri spiced sunflower and pumpkin seeds.  

Chargrilled Vegetable Salad

 

How Do You Grill veggies on a charcoal grill?

First off, prepare your veggies by rinsing and drying them.  Next, trim the asparagus and remove any leafy parts off the broccolini. Remove the husk from the corn, give it a good rinse and peel and slice the red onion in half. Slice the red pepper in quarters or halves as well as the lime.  

Place all the prepared veggies on a baking tray and drizzle with good quality olive oil and season with salt and black pepper. Give it a good toss about to get covered in oil on all sides.

Next, once your fire is ready and hot, arrange the vegetables on the griddle. Allow the veggies to grill slowly by turning it after a few minutes. The veggies will soften slightly, however it is ready once you have achieved that nice deep charr on all sides. 

Finally remove the veggies from the grill, and place it back into the tray.  Chop the grilled veggies into desirable bites, and mix it all together in a salad bowl.  

Use the juice from the lime and add two tablespoons of soy sauce for the dressing.  

Quickly add about 2 tablespoons each of sunflower seeds and pumpkin seeds into a non stick pan and toast lightly with 1 tablespoon of coconut oil and 1 tablespoon peri peri spice. Dress the salad with the dressing and top with the seeds. 

Chargrilled Vegetable Salad

For more crunch you can also add croutons or chopped nuts.  There’s loads of dressing inspiration out there, from a lemon and herb vinaigrette to a deep and flavorful balsamic glaze. And of course, you can add a creamy element like blue cheese, parmesan shavings, feta or a dollop of creme fraiche.  Yes please! 

Have you seen this amazing Recipe Roundup of my favourite Salads?  Get on it!

 

Print Recipe
Chargrilled Vegetable Salad
A delicious vegan friendly summer side dish, this Chargrilled Vegetable Salad consists of perfectly charred vegetables, chopped and served with a lime, soy and spicy nut dressing.
Chargrilled Vegetable Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Course salad, side dish
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Course salad, side dish
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Chargrilled Vegetable Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Prepare your veggies by rinsing and drying them.  Trim the asparagus and remove any leafy parts off the broccolini. Remove the husk from the corn, give it a good rinse and peel and slice the red onion in half. Slice the red pepper in quarters or halves as well as the lime.  
  2. Place all the prepared veggies on a baking tray and drizzle with good quality olive oil and season with salt and black pepper. Give it a good toss about to get covered in oil on all sides.
  3. Next, once your fire is ready and hot, arrange the vegetables on the griddle. Allow the veggies to grill slowly by turning it after a few minutes. The veggies will soften slightly, however it is ready once you have achieved that nice deep charr on all sides. This will take about 40 minutes.
  4. Finally remove the veggies from the grill, and place it back into the tray.  Chop the grilled veggies into desirable bites, and mix it all together in a salad bowl.  
  5. Use the juice from the lime and add two tablespoons of soy sauce for the dressing.  
  6. Quickly add about 2 tablespoons each of sunflower seeds and pumpkin seeds into a non stick pan and toast lightly with 1 tablespoon of coconut oil and 1 tablespoon peri peri spice. Dress the salad with the dressing and top with the seeds. 
Recipe Notes

Keep the salad in the fridge for up to one week.

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