Savoury Vegetable and Grilled Cheese Salad

Savoury Vegetable and Grilled Cheese Salad
  • 4 servings
  • 0:10 Preparation
  • 0:16 Cooking
  • 0:42 Total Time


Add all
  • 1

    red pepper quartered

  • 1

    yellow pepper quartered

  • 1

    large portobello mushroom quartered

  • 1

    medium-size eggplant sliced 2 cm (3/4 in.) thick

  • 1

    container grilled baby vegetables

  • 1/2 cup
    (125 mL)

    balsamic vinegar

  • 8

    cherry tomatoes, halved

  • 5

    small pickled onions, sliced thinly

  • 100 g

    semi-hard grillable cheese, such as haloumi or dore-mi

  • a few green olives

  • a few black olives

  • some salad croutons


Place all the vegetables, except the tomatoes, in a large bowl. Pour 80 mL (1/3 cup) of the Irresistibles balsamic vinegar over the vegetables and mix to coat evenly. Marinate for 15 minutes. Preheat the barbecue to medium heat. Take the vegetables out of the marinade and arrange them on an oiled grill. Grill the vegetables on all sides and remove when almost cooked. Transfer to a plate. Once the vegetables have cooled enough to handle, cut them into smaller pieces and return them to the bowl. Add the tomatoes, pickled onions and some vinegar (to taste), mixing well. Set aside. Slice the grillable cheese 1.5 cm (1/2 in.) thick, brush with balsamic vinegar and grill until both sides are scored. Divide the lukewarm salad onto 4 serving plates. Garnish with the grilled cheese slices, olives and salad croutons.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
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Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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