Grilled vegetables and bread salad

Serves 4

Easy 45 min plus 1 hour to marinade
kcal kcal 370 per person


  1. 1 aubergine

  2. 1 yellow and 1 green courgette

  3. 1 red and 1 yellow bell pepper (capsicum)

  4. 2 red onions

  5. 8 tbsp. olive oil

  6. 4 tbsp. Langnese Golden Clear Honey

  7. 4 stalks thyme

  8. Sea salt and pepper

  9. 1 tbsp. lemon juice

  10. 2 tbsp. dark balsamic vinegar

  11. 100 g ciabatta

  12. 3 stalks basil

  13. 50 g Parmesan cheese


  1. Wash the aubergine and cut into small slices. Trim and wash the courgette and bell peppers, slice the courgette lengthwise into narrow strips, remove the bell pepper seeds and slice the peppers into wide strips. Peel the onions and slice them into rings. Place the vegetables on a large platter and toss.

  2. Beat together 4 tablespoons of oil and 2 tablespoons of honey and drizzle the mixture over the vegetables. Wash the thyme, shake it dry and lay it among the vegetables, then season everything with salt and pepper. Cover the vegetables and let them marinade for 1 hour, mixing them occasionally.

  3. Remove the vegetables from the marinade and place them on a hot grill. Grill them for 5-10 minutes until they are golden brown all over. Place the vegetables back onto the platter and season them with the remaining oil and honey and with the lemon juice and vinegar.

  4. Cut the bread into thin slices and toast it on the grill, then crumble it into pieces. Wash the basil, shake it dry, pluck the leaves and tear them up. Finely grate the Parmesan cheese.

  5. Mix the vegetables again and carefully blend in the toasted bread, basil and Parmesan cheese, then serve.