Light those fires, because today I am sharing this delicious vegan friendly Chargrilled Vegetable Salad, or how I like to call it – a Braai Slaai! Wholesome chargrilled vegetables, with lime, soy and spicy seeds.
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Grilled Vegetable Salad is the perfect braai side dish
I love an outdoor barbecue or braai in the summer. And as tradition has it, the array of grilled meats can’t be served without decent side dishes. Cue, this crazy good Grilled Vegetable Salad!
Perfectly charred veggies, on an open fire, chopped up and transformed into a powerhouse Grilled Veg Salad for the summer and the next side dish to your summer barbecue!
I mean, it literally makes for a mean veggie dish on it’s own that’s super versatile, nutritious and most of all bloody delish.
What Vegetables are good for grilling?
Luckily a whole bunch of vegetables are great for grilling and cooking over open fire. I would definitely take advantage of seasonal produce and choose fresh and meaty vegetables for the grill.
For this Grilled Vegetable Salad I used:
- Corn on the cob
- Red sweet peppers
- Asparagus
- Tenderstem Broccoli
- Red Onion
- Limes
However, there are loads more veggies that are perfect for the grill like brown mushrooms, cauliflower steaks, aubergine and zucchini, or sliced sweet potato and butternut.
I served my Chargrilled Vegetable Salad with a lime and soy dressing, and sprinkled it with peri peri spiced sunflower and pumpkin seeds.
How Do You Grill veggies on a charcoal grill?
First off, prepare your veggies by rinsing and drying them. Next, trim the asparagus and remove any leafy parts off the broccolini. Remove the husk from the corn, give it a good rinse and peel and slice the red onion in half. Slice the red pepper in quarters or halves as well as the lime.
Place all the prepared veggies on a baking tray and drizzle with good quality olive oil and season with salt and black pepper. Give it a good toss about to get covered in oil on all sides.
Next, once your fire is ready and hot, arrange the vegetables on the griddle. Allow the veggies to grill slowly by turning it after a few minutes. The veggies will soften slightly, however it is ready once you have achieved that nice deep charr on all sides.
Finally remove the veggies from the grill, and place it back into the tray. Chop the grilled veggies into desirable bites, and mix it all together in a salad bowl.
Use the juice from the lime and add two tablespoons of soy sauce for the dressing.
Quickly add about 2 tablespoons each of sunflower seeds and pumpkin seeds into a non stick pan and toast lightly with 1 tablespoon of coconut oil and 1 tablespoon peri peri spice. Dress the salad with the dressing and top with the seeds.
For more crunch you can also add croutons or chopped nuts. There’s loads of dressing inspiration out there, from a lemon and herb vinaigrette to a deep and flavorful balsamic glaze. And of course, you can add a creamy element like blue cheese, parmesan shavings, feta or a dollop of creme fraiche. Yes please!
Have you seen this amazing Recipe Roundup of my favourite Salads? Get on it!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 2 corn on the cob husks removed
- 1 red pepper seeds removed, sliced in quarters
- 100 gr asparagus trimmed
- 100 gr tenderstem broccoli trimmed
- 1 red onion halved
- 1 lime halved
- 40 ml olive oil
- salt and black pepper to season
- 2 tablespoons soy sauce
- 15 gr sunflower seeds
- 15 gr pumpkin seeds
- 1 tablespoon peri peri spice or any other spice you like
- 1 tablespoon coconut oil
Ingredients
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- Prepare your veggies by rinsing and drying them. Trim the asparagus and remove any leafy parts off the broccolini. Remove the husk from the corn, give it a good rinse and peel and slice the red onion in half. Slice the red pepper in quarters or halves as well as the lime.
- Place all the prepared veggies on a baking tray and drizzle with good quality olive oil and season with salt and black pepper. Give it a good toss about to get covered in oil on all sides.
- Next, once your fire is ready and hot, arrange the vegetables on the griddle. Allow the veggies to grill slowly by turning it after a few minutes. The veggies will soften slightly, however it is ready once you have achieved that nice deep charr on all sides. This will take about 40 minutes.
- Finally remove the veggies from the grill, and place it back into the tray. Chop the grilled veggies into desirable bites, and mix it all together in a salad bowl.
- Use the juice from the lime and add two tablespoons of soy sauce for the dressing.
- Quickly add about 2 tablespoons each of sunflower seeds and pumpkin seeds into a non stick pan and toast lightly with 1 tablespoon of coconut oil and 1 tablespoon peri peri spice. Dress the salad with the dressing and top with the seeds.
Keep the salad in the fridge for up to one week.
