Chargrilled vegetables with balsamic vinegar dressing


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Salads: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 2001

  • About

In this beautiful dish, the vegetables are seared to add colour and the quick cooking time means they retain their crispness and flavour.


  • 6 baby or / large eggplant (aubergine)
  • 2 zucchini (courgettes)
  • 1 red capsicum (pepper)<


  1. Cut the baby eggplants in half lengthways or slice the large eggplant, then diagonally slice the zucchini. Cut the red, yellow and green capsicums in half and remove the seeds, stalk and membrane. Depending on the size of the capsicums, they can be cut again into two or three large pieces.
  2. Heat a chargrill pan until it is very hot. Lightly brush with the olive oil