A neighbor had a wood-fired grill and very strong opinions about what went on it. Most of the time it was meat, but one August afternoon she dragged out every vegetable in the crisper, threw it all on the grate, and served it with sliced paneer and balsamic. I’ve been making versions of that salad ever since. Char grilled vegetables taste genuinely different from roasted ones. Smokier, slightly bitter at the edges, and of getting the heat high enough to mark them properly.
How to Make Char Grilled Veg Salad
Prepping the eggplant
Salt sliced eggplant and zucchini for fifteen minutes before grilling. It draws out moisture and reduces any bitterness. Pat them dry before they hit the grill or they steam instead of char.
Uniform cuts matter
Dense vegetables like potato need parboiling first. Everything else should be cut to a similar thickness so nothing is raw when something else is already overcooked. 
The dressing
Balsamic and olive oil, applied while the vegetables are still warm so they absorb. Add basil and garlic last. Good warm or at room temperature, but not cold from the fridge.
Char Grilled Veg Salad
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Grilled veggies and paneer tossed in a tangy balsamic dressing. Perfect warm or cold, for any occasion.
Ingredients
- 1 (237 ml) Eggplant
- 1 (237 ml) Zucchini
- 1 (237 ml) Red bell peppers
- 1 (237 ml) Yellow bell peppers
- 1 (237 ml) Green capsicum
- 2 medium Red onions
- 1 big Tomato
- 1/2 cup Corn
- 1 small to medium Potato
- 10 small cubes Paneer cubes
- 4 slices OR 3 to 4 fresh whole figs OR 1 apple Fresh pineapple
- 2 slices Rustic bread
- 4 to 5 cloves Garlic cloves
- 5 to 6 or few tulsi leaves Fresh basil
- 3 tsps Olive oil
- 1 tbsp (15 ml) Balsamic vinegar
- 2 1/2 to 3 tbsp (37 to 45 ml) Extra virgin olive oil
- 1/2 to 1 tbsp (7 to 15 ml) Honey
- 1/4 to 1/2 tsp Crushed garlic
- Salt
- pepper
Instructions
- Prepare eggplant and zucchini by slicing them into rounds or ovals.
- Boil, peel, and cube the potatoes.
- Peel and cube the onions.
- Cut the bell peppers and tomatoes into cubes.
- Boil the corn.
- Wash the basil.
- Cut the fresh pineapple or apple into slices, or quarter the fresh figs.
- If using paneer, soak it in vinegar; otherwise, cut feta, softer cheddar, or processed cheese into cubes.
- Cut the bread slices into cubes.
- Peel and chop or leave whole the garlic cloves.
- Mix the dressing ingredients together, whisk well, and refrigerate until serving time.
- Heat 1 to 2 teaspoons of olive oil in a grill pan.
- Shallow fry the eggplant and zucchini slices until soft, cooked, and slightly charred. Transfer to a mixing bowl.
- In the same pan, char-grill the potato cubes and transfer to the mixing bowl.
- Char-grill the bell pepper cubes until lightly charred and add to the mixing bowl.
- Char-grill the onions and set aside.
- Lightly grill the tomato cubes and set aside. Drizzle with olive oil as needed while grilling vegetables.
- Grill the paneer or feta cheese in the same pan and set aside. If adding processed or cheddar cheese, do not grill.
- Grill the pineapple or apple slices or quartered figs and set aside.
- Drizzle with a teaspoon of olive oil if necessary and toast the bread cubes with the garlic cloves until brown and crisp. Set aside in a separate plate.
- Switch off the pan and, while still hot, add the basil and press down for a few seconds to release the flavor. Add to the mixing bowl.
- Add the boiled corn, cubed cheddar/processed cheese, and toasted bread cubes to the mixing bowl with the grilled ingredients. Toss.
- Drizzle with the dressing at serving time and toss.
- Transfer to a serving bowl and serve as is, or with pasta, garlic bread, or soup.
- For the Soup:
Notes
- For even grilling, ensure vegetables are cut into relatively uniform sizes.
- To reduce bitterness, salt eggplant and zucchini slices and let them sit for 15 minutes before grilling.
- Substitute halloumi or tofu for paneer for a different flavor profile.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 8
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
What’s the best way to grill the vegetables without them falling through the grate?
Cut vegetables into large, thick pieces and use a grill basket for smaller items like corn and potato cubes. You can also thread them onto skewers or use a sheet of foil with holes poked through it.
Can I use feta instead of paneer?
Yes, feta works well here. It’s saltier than paneer, so skip any additional salt in the dressing. Add the feta after grilling since it crumbles easily on the grill.
Can I make this salad ahead of time?
You can grill the vegetables up to a few hours ahead and keep them at room temperature. Toss with the dressing and add the bread, cheese, and fresh fruit just before serving so nothing gets soggy.
