The Health Grill

Name: The Health Grill
Yield: Serves 4
Ingredients: 1 large handful fresh parsley; salt; 1 yellow pepper; 1 large aubergine, halved and sliced lengthways; 1 red pepper; 2 large brown mushrooms, sliced; 1 red chilli, finely chopped (optional); 150 grams green beans, blanched; 2 large or 4 small courgettes, sliced lengthways; 1 large handful fresh basil leaves; ½ cup olive oil; ¼ cup red wine vinegar; salt and pepper; 1 small handful fresh mint leaves; 1 clove garlic, crushed; 6 baby beetroots; 2 teaspoons honey; 1 tablespoon wholegrain mustard

Marinated Grilled Vegetable Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This recipe is versatile because you can substitute and add different vegetables. You can add broccoli, tomatoes or cauliflower .Connect with flavours and cooking techniques and let your intuition guide you towards wholesome creations.

Ingredients

Salad

6 baby beetroots
1 large aubergine, halved and sliced lengthways
salt
2

Vegetarian
Gluten-free

Method

Bring a medium-sized saucepan of water to a boil. Add the beetroots and boil for about 20 minutes until soft when pierced with a fork. Once ready, allow to cool. Peel the beetroots and halve them. Set aside once ready.

Lay the aubergine slices on paper towel, sprinkle with salt and let sit for 10 minutes. This is to remove excess moisture and bitterness from the aubergines.

Heat