Meal Planner

Grilled mediterranean vegetable salad with goats cheese


Erica's Grilled Mediterranean Vegetable Salad with Goats’ Cheese is a perfect light lunch.

Preparation time: 15 minutes

Cooking time: 10 minutes


Serves: 4 people

  • 0 - Black Pepper
  • 0 - Olive Oil
    for brushing on the vegetables
  • 2 medium Red Onion
  • 1 - Red Pepper
    cut into slices 1cm thick
  • 0 - Salt
  • 1 - SuperValu Aubergine
    cut into 0.5cm circles
  • 2 - SuperValu Courgette
    cut into 0.5cm slices lengthways
  • 15 g SuperValu Fresh Basil
  • 200 g SuperValu Goats Cheese
  • 1 - Yellow Pepper
    cut into slices 1cm thick
For the dressing
  • 1 - Lemon
    juice only
  • 4 tbsp Olive Oil
  • 2 tbsp Sundried Tomato Pesto


  1. Mix all the dressing ingredients together in a small bowl and set aside.
  2. Peel the onions and cut into thin rings. Brush all the prepared vegetables with olive oil and season with salt and pepper.
  3. Put a large griddle pan on a high heat. Chargrill the vegetables one at a time, turning when the griddle marks are nice and dark. You might need to put on the extractor fan or open a window, as it can get quite smoky!
  4. When all the vegetables are done, arrange them on a large plate with the juices from the cooked veg. Scatter over the crumbled goats’ cheese and fresh basil leaves and drizzle over the sun-dried tomato pesto dressing. This is a great lunch dish or an accompaniment to grilled meats for a main meal.

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