Grilled vegetable salad

  • 30 min
Grilled vegetable salad


  • 150 g spring onions
  • 400 g zucchini
  • 400 g eggplants
  • 200 g fresh red pepper
  • 200 g fresh yellow pepper
  • 250 g cottage cheese or ricotta
  • 150 g pepper stuffed green olives
  • 4 garlic cloves
  • 1 tbsp apple cider vinegar
  • 1 bunch of roughly chopped parsley
  • 50 ml olive oil
  • 100 g Podravka Hot Ajvar
  • salt
  • ground black pepper to taste
  • 1 tsp Vegeta All-Purpose Seasoning
  • oil for the grill


  1. Clean peppers and cut them into big pieces. Cut off the ends of zucchini and eggplants and slice them lengthwise into 1 cm thick slices. Clean, wash and dry the spring onions.
  2. Fry the vegetables on a hot barbecue or in a grill pan until golden brown.
  3. Slowly heat olive oil, add Vegeta and crushed garlic then remove from fire, add apple cider vinegar and leave to rest for 10 min.
  4. Remove the vegetables, leave them to cool, then cut to smaller pieces and place in a covered dish. Add drained olives, grated cottage cheese and pour over the seasoned olive oil. Mix well and leave to rest for few minutes. Add Podravka Hot Ajvar, mix gently and sprinkle with chopped parsley. Add salt and pepper to taste. Serve immediately.

Chef's tip: You can combine this salad recipe with fresh rocket and finely sliced fresh radish.