Chargrilled vegetables with minted vinaigrette

Fresh and inviting vegetables dressed in herby vinaigrette bring a taste of summer to the table
By Janet Brinkworth
Chargrilled vegetables with minted vinaigrette
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 courgettes
  • 1 large aubergine
  • 1 red onion
  • 1 red chilli
  • 6 tbsp olive oil

For the dressing:

  • 6 tbsp olive oil
  • 1 lemon
  • salt and black pepper


1. Thickly slice the courgettes, aubergine, red onion and the chilli. Heat and oil a heavy griddle pan. Fry the vegetable slices in batches, adding more oil if needed.

2. When the vegetables have turned a rich golden brown and are slightly charred at the edges, remove them from the pan.

3. Place them in a bowl and drizzle with plenty more olive oil and a handful of torn mint leaves. Add the sliced chilli and the lemon juice.

4. Season with salt and freshly ground pepper and set aside for a couple of hours before eating. This salad is best served at room temperature.

5. Serve as a side dish or as a meal in itself with a hunk of bread to mop up any juices.

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