Sep
14

Grilled Summer Vegetable Salad

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Ingredients

  • 2 courgettes, sliced into thick ribbons
  • 1 aubergine, sliced into rings
  • 1 red pepper, cut into thick strips
  • 1 yellow pepper, cut into thick strips
  • 1 red onion, cut into thick slices
  • 2 Portabello mushrooms, wiped clean
  • 1 bunch asparagus
  • olive oil
  • 2tbsp kalamata olives
  • 2tbsp chopped fresh mint
  • 2tbls pine nuts, optional

Dressing:

  • 1 clove garlic, crushed
  • 100ml lemon juice
  • 200ml olive oil
  • ½ tsp sugar
  • salt and pepper

Method:

  1. Coat the vegetables in olive oil, salt and pepper. Cook on a BBQ or griddle pan until charred. Or bake on a baking tray at 200°C for 30 minutes until slightly charred.
  2. Mix the dressing and set aside. Adjust to taste.
  3. Mix the olives, mint and dressing through the vegetables. Sprinkle over pine nuts if using.

Recipe by Rozanne Stevens

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.