Verdura Mista

This traditional Italian grilled vegetable salad is perfect for summertime!
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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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2 aubergines (eggplant), sliced into rounds

2 heads fennel, sliced

3 courgettes (zucchini), sliced lengthways

1 bunch of asparagus

4 yellow patty pan squash

4 green patty pan squash

2 red peppers, charred and skins removed

2 orange peppers, charred and skins removed

For the dressing:

Extra-virgin olive oil

Sea salt and freshly ground black pepper

White wine vinegar

1 handful chopped basil leaves

1 clove garlic, finely sliced

1 handful fennel tops


  1. Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ¿ you will now be able to remove their skins quite easily.
  2. Mix all of the dressing ingredients together and season.
  3. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ¿ this should not be served from the fridge, but at room temperature ¿ lovely!