Grilled Mediterranean Vegetable Salad with Goats’ Cheese
Erica's Grilled Mediterranean Vegetable Salad with Goats’ Cheese is a perfect light lunch.
4 people
10 minutes
15 minutes
Ingredients
- 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 crumbled
- 1 - Yellow Pepper cut into slices 1cm thick
For the dressing
-
1
-
Lemon
juice only
-
4
tbsp
Olive Oil
-
2
tbsp
Sundried Tomato Pesto
Method
- Mix all the dressing ingredients together in a small bowl and set aside.
- Peel the onions and cut into thin rings. Brush all the prepared vegetables with olive oil and season with salt and pepper.
- 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!
- 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.
