Mediterranean vegetable salad

Mediterranean vegetable salad

Charring the veggies on the barbecue before marinating brings out their natural sweetness

  • Feeds 6Feeds 6
  • Ready in 20 minutes

Each serving contains

  • Energy
    1124kj 267kcal
  • Fat
    Low 9%
  • Saturates
    Low 5%
  • Sugar
    Low 10%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 43g

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  • 1 red pepper, quartered
  • 1 yellow pepper, quartered 2 courgettes, peeled into lengths with a vegetable peeler
  • 2 red onions, cut into wedges
  • 4 Co-op sundried tomatoes in oil, finely chopped, plus 2 tbsp oil from the jar
  • 1 garlic clove, crushed
  • 2 rosemary sprigs, finely chopped 2 thyme sprigs, leaves only
  • Zest and juice of 1⁄2 lemon
  • 60g pack Co-op wild rocket Handful fresh basil, torn
  • 400g crusty bread, torn, to serve


  1. Fire up the barbecue
  2. When hot, cook the pepper, courgette and red onion on the grill for 2-3 mins each side, until starting to soften
  3. Meanwhile, in a large bowl, whisk together the sundried tomatoes and their oil, garlic, rosemary, thyme, and lemon zest and juice
  4. Season to taste
  5. Add the cooked vegetables to the marinade
  6. Toss well and leave in the fridge for 1 hour or up to 24 hours, to allow the flavours to mature
  7. To serve, put the rocket into a large dish, top with the marinated vegetables and sprinkle with the basil
  8. Add crusty bread on the side to mop up the juices

  9. Time excludes marinating