Grilled Vegetable Salad

Grilling your Seasonal Veggies intensifies there natural flavours !

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  • SERVES: 3



Make veg the hero of your next barbecue with our epic Grilled Vegetable Salad Recipe.

We show you how to turn the humble vegetable into a robust and delicious caramelized sweet and sour salad harrowing simple in-season ingredients.


Veggie Salad
  • 1 unit zucchini sliced into ½ cm thick ribbons
  • 1 unit sweet potato sliced into ½ cm thick ribbons
  • 1 bunch (6-8) dutch carrots washed & cleaned
  • 6 brussel sprout halved
  • 1 tsp turmeric powder
  • 1 tsp oregano, dried
  • 4 tbs olive oil
  • Salt
  • Pepper
Sweet & Sour Dressing
  • 4 tbs olive oil
  • 2 tbs white wine vinegar
  • 1 tbs honey or maple syrup
  • 1 cup mixed fresh herbs Parsley, mint, oregano, coriander
  • 1/2 cup greek yogurt


  • Preheat your BBQ at least 15 minutes before you start to cook.
  • In a large mixing bowl combine zucchini, sweet potato, dutch carrot, Brussel sprouts, turmeric, oregano and olive oil, mix well and season with salt and pepper.
  • Place the heartier veggies like the carrots and Brussel sprouts onto your preheated BBQ. Char-grill them for 10-15 minutes until they’re tender and caramelized. Once they’re cooked move the carrots and Brussels to the indirect side of the BBQ to keep warm.
  • Then on the grill add your sweet potato slices, cook for 3 minutes on each side until colored and tender then move to the side with your other cooked veggies.
  • While your sweet potato is cooking in a bowl make your sweet and sour dressing, mix olive oil, vinegar, herbs and honey in a bowl.
  • Lightly cook your zucchini slices then add all your beautiful chargrilled veg into the sweet and sour dressing bowl and gently mix.
  • Serve your salad hot on a bed of greek yogurt and enjoy.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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