Looking for a quick, vibrant side that tastes like it was pulled straight from a Mediterranean market? Youve landed in the right spot. In the next few minutes Ill walk you through OttOttolenghis beloved grilled vegetable salada mix of smoky zucchini, sweet peppers, and a bright basillemon drizzle thatll make your grill (or stovetop) sing. No fluff, just a clear recipe and the tips you need to nail it every single time.
Why This Salad?
What makes Ottolenghis version special?
Yotam Ottolenghi isnt just a chef; hes a storyteller who lets each ingredient whisper its own history. His grilled veggie salads stand out because he balances three things: a highheat char that adds depth, a light herboil finish that brightens everything, and a sprinkle of unexpected accents (think capers or tahini). The result is a dish thats smoky and freshperfect for a lazy weekend BBQ or a quick weekday lunch.
Flavor profile at a glance
| Veggie | Sweetness | Bitterness | Char level | Ottolenghi twist |
|---|---|---|---|---|
| Zucchini (courgette) | Low | Low | Light | Basillemon oil |
| Red pepper | Medium | Low | Medium | Smoked paprika |
| Aubergine | Medium | Medium | High | Capervinaigrette |
| Red onion | Medium | Low | Light | Lemon zest |
Ingredients List
Core vegetables
Grab these fresh staples (theyre the heart of any ottolenghi bbq vegetables spread):
- 3 medium zucchinis (courgettes), sliced inch thick
- 2 red bell peppers, quartered
- 2 yellow bell peppers, quartered
- 1 large eggplant, cut into 1inch cubes (optional, but adds earthiness)
- 1 red onion, sliced into wedges
Flavor boosters
- Handful of fresh basil leaves, torn
- Zest and juice of 1 lemon
- 4Tbsp extravirgin olive oil
- 1 clove garlic, minced
- Sea salt and freshly cracked black pepper
- 1tsp smoked paprika (for that subtle BBQ whisper)
Optional toppings (add for extra depth)
- Crumbled feta or halloumi perfect if youre serving it alongside Ottolenghi BBQ chicken
- Tahiniseeded zaatar a nod to ottolenghi roasted vegetables tahini recipes
- Toasted pine nuts give a buttery crunch
- Capers or olives for a salty pop
Prep Steps
1. Prep the veg
Rinse everything, pat dry (wet veggies steam instead of char), then slice as noted above. Cutting uniformly ensures even grilling.
2. Quick marinate
In a large bowl toss the cut veg with olive oil, salt, pepper, and smoked paprika. Give it a 5minute restthis lets the spices cling.
3. Fire up the grill
Whether youre using a backyard grill or a castiron grill pan, crank the heat to high (about 450500F). When the grates are hot enough that a drop of water sizzles instantly, youre good to go.
4. Grill each piece
- Zucchini: 23min per side, until you see those iconic grill marks but the centre stays tender.
- Peppers: 34min per side, theyll get a delightful blister.
- Aubergine: 34min per side, aim for a deep char.
- Red onion: 23min per side, it softens nicely.
Turn the pieces oftenovercrowding turns a grill into a steaming tray.
5. Basillemon dressing
While the veg cooks, blend together basil leaves, lemon zest, lemon juice, minced garlic, a pinch of salt, and the remaining olive oil until smooth. It should be bright, silky, and slightly fragrantthink summer in a bowl.
6. Assemble
Lay the grilled veggies on a large serving platter, drizzle generous amounts of the dressing, then scatter torn basil, feta (if using), and a drizzle of tahinizaatar for that extra MiddleEastern note.
Grill or Not?
Cant use a grill?
No problem. A castiron grill pan works just as wellpreheat it on mediumhigh, brush lightly with oil, and follow the same timing. The char wont be as deep, but the flavor will still shine.
Makeahead tips
Grilled vegetables keep nicely in the fridge for up to four hours. Just store them in an airtight container and wait to add the dressing until youre ready to serve. This prevents sogginess and keeps the herbs fresh.
Grill vs. Grillpan vs. Broiler
| Method | Char depth | Time | Cleanup |
|---|---|---|---|
| Outdoor grill | Deep | 10min | Moderate |
| Castiron grillpan | Medium | 12min | Easy |
| Oven broiler | Light | 8min | Minimal |
Dressings & Variations
Tahinicaper vinaigrette
Mix 2Tbsp tahini, 1tsp capers (roughly chopped), juice of half a lemon, a splash of warm water, and a pinch of salt. It adds a creamy, umami punch reminiscent of Ottolenghi roasted vegetables tahini.
Nigellastyle yogurt drizzle
If you love the nigella courgette salad vibe, whisk together Greek yogurt, a handful of mint, a little garlic, and lemon zest. Spoon over the warm veggies for a coolcream contrast.
MiddleEastern spice rub
Combine sumac, zaatar, and a pinch of cinnamon. Toss the veg in this blend before grilling for a fragrant twist that nods to middle eastern roasted vegetables ottolenghi dishes.
Health Benefits & Risks
Why grilled veggies are good for you
Grilling preserves most of the watersoluble vitaminsthink vitaminC from peppers and vitaminK from zucchiniwhile adding a smoky depth that roasted methods cant match. Antioxidants stay intact, making this salad a lowcalorie, nutrientdense powerhouse.
Potential downsides
When anything chars too much, heterocyclic amines (HCAs) can form, which studies link to increased cancer risk. The key is to keep the grill hot, turn the pieces frequently, and avoid blackened, burnt edges. A quick 23minute sear is plenty.
Balanced approach
Enjoy this salad often, but vary your cooking methods throughout the weeksteamed greens, roasted roots, and the occasional grilled treat keep both your palate and health in harmony.
Related Ottolenghi Creations
Ottolenghi BBQ Chicken
Pair this salad with a lemonherb marinated chicken breast for a complete summer mealsimple, satisfying, and unmistakably Ottoman.
Best Ottolenghi Salads
If youre hungry for more, explore other signature mixes like the beetcitrus salad or the quinoapomegranate bowl. They all share Ottolenghis signature balance of texture, acidity, and unexpected herbs.
Wrapping Up
There you have ita straightforward, flavorful grilled vegetable salad Ottolenghi that you can whip up in under 20 minutes. The beauty lies in its simplicity: high heat, fresh herbs, and a splash of lemon bring out the best in each veggie, while a few optional toppings let you customize the dish to suit any occasion.
Give it a try tonight, and let the smoky aroma fill your kitchen. Feel free to tweak the herbs, swap the dressing, or add a protein of your choice. Most importantly, enjoy the processcooking is as much about the journey as the plate. If youve tried this or have a favorite twist, Id love to hear about it. Happy grilling!
FAQs
What vegetables work best for this grilled salad?
Use a mix of zucchini, red and yellow bell peppers, eggplant, and red onion. They char quickly and stay tender.
Can I make the basil‑lemon dressing ahead of time?
Yes. Store it in a sealed jar in the refrigerator for up to 3 days. Bring to room temperature and whisk before serving.
What’s the difference between using a grill and a grill pan?
A grill gives deeper char and smoky flavor; a cast‑iron grill pan produces medium char and is easier to clean. Both work well.
How do I avoid burnt edges and keep the veggies healthy?
Keep the heat high, turn the pieces often, and remove them as soon as grill marks appear. Aim for a light to medium char, not blackened.
Can I add protein to this dish?
Absolutely—top the salad with crumbled feta, halloumi, grilled chicken, or shrimp for a more filling meal.
