Warm vegetable salad

This warm, smoky salad is delightfully colourful and makes the perfect side dish to any meal you want your guests to talk about.

  • 40 min
Warm vegetable salad


  • 2 red bell peppers
  • 400 g large button mushrooms
  • 500 g zucchini
  • 200 g spring onions
  • 300 g fennel
  • 1 tsp minced garlic
  • 2 tbsp dried parsley
  • 1 tbsp chopped cilantro
  • 100 g green olives stuffed with sweet pepper paste
  • 200 g Feta cheese
  • 1 tbsp Vegeta All-Purpose Seasoning
  • 100 ml olive oil
  • salt & pepper


  1. Clean the bell peppers and cut them into large pieces. Halve the button mushrooms. Trim both ends of the zucchinis and cut horizontally. Trim and rinse the spring onions. Clean the fennel and cut the bulb into wedges. Grill all the vegetables in a smoking hot ungreased griddle pan, then remove from the pan and allow to cool a little.
  2. Cut the grilled vegetables into smaller pieces and transfer to a large bowl. Add the minced garlic, parsley and cilantro, rinsed and drained olives and cubed Feta cheese. Pour a little olive oil on top and toss well.
  3. Cover and leave to rest for about 5 to 10 minutes before serving. Check the taste and season with salt and pepper.
  4. Keep covered until serving time to allow the flavours to blend.

Chef's tip: For a richer, creamier flavour you can add a little sour cream to the tossed grilled vegetables.