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Chargrilled Mediterranean Mushroom Salad

Yields1 Serving

Chargrilled Mushroom Salad recipe

 200 g cup mushrooms, sliced 1cm thick
 2 zucchinis, sliced 1 cm thick
 1 red capsicum, roughly chopped
 1 eggplant, sliced 1 cm thick and into quarters
 olive oil
 4 sprigs thyme
 Salt and pepper to season
 100 g baby spinach or mixed leaf salad
 pitted kalamata olives
 semi-dried tomatoes
 2 tbsp olive oil
 1 tbsp red wine vinegar

Preheat the barbecue to medium heat. Combine prepared vegetables in a large bowl. Drizzle with half of the olive oil and thyme leaves.


Cook vegetables on barbeque for 4-5 minutes on each side or until chargrilled on the outside and starting to soften. Brush the vegetables with remaining olive oil and season with salt and pepper before turning to cook on the other side. The eggplant may need an additional 3-4 minutes.


In the meantime, place baby spinach or mixed leaves in a bowl. Add the cooked vegetables and top with semi-dried tomatoes and olives.


Drizzle with olive oil and red wine vinegar before serving.