Salad with grilled vegetables


Course: Vegetables and salad
Servings for  4  persons
Calories per Serving: 164kcal


  • Aubergines 400 g
  • Courgettes 400 g
  • Peppers (yellow and red) 400 g
  • Garlic 3 cloves
  • Balsamic vinegar 4 tbsp
  • Olive oil 4 tbsp
  • Brown sugar 3 tsp
  • Flat-leaf parsley (chopped) 2 tbsp
  • Salt


  • Wash vegetables. Cut the aubergines and courgettes lengthways into 5 mm thick slices. Cut the peppers in half and remove the seeds. Peel and chop the garlic and fry in 1 tbsp oil until it turns golden brown and leave to cool. Preheat the oven (fan oven with grill). 
    Place the aubergine and courgette on a tray with baking paper in the oven at 200 °C for 5 min. per side until they turn brown. Bake the peppers skin side up in the oven until the skin blisters. Let the peppers cool down and remove the skin. Cut the vegetables into bite-sized strips. 
    Mix vinegar, sugar and oil. Season with salt, garlic and parsley. Marinate the vegetables with the vinegar-oil dressing and leave to marinate for at least 2 hours. Serve with low-protein bread. 

Nutritional values per Serving

Calories: 164kcalProtein: 4.5gPhenylalanine: 199mgTyrosine: 145mgLeucine: 298mgMethionine: 54mg
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