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Barbequed Vegetable Salad


Prep time:                      20 minutes

Cooking time:              12 minutes

Yields:                                 4 people



                    3 zucchini
                    2 sweet red peppers
                    1 bunch green onions
                   8 tomatoes
                   6 asparagus
                   olive oil, as needed
                   salt and freshly ground pepper to taste

                   2 Tablespoons apple cider vinegar
                   1/2 cup olive oil
                   1 Tablespoon minced fresh basil
                   1 Tablespoon minced fresh oregano




Preheat barbecue medium-high. For salad: cut zucchini into strips and peppers into quarters. Cut green onions in 2 lengthwise. Quarter tomatoes. Snap or cut off tough bottom part of asparagus spears. Combine all vegetables in a bowl. Add a thin stream of oil, salt, and pepper. Toss to coat uniformly. Grill vegetables in the basket or specific wok for the barbeque. Cool. Cut vegetables into 1-inch pieces and transfer to serving dish. For dressing: pour vinegar into a small bowl. Stir in oil, basil, and oregano. Drizzle over vegetables.

Serve this salad with chicken brochettes or  chicken soup.
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