Grilled vegetable and hard-boiled egg salad: the recipe for a light and complete dish

  • Egg
    • 0 kcal

  • Courgette
    • 17 kcal

  • Aubergine

    • 25 kcal
  • taggiasca olives
    1 tbsp
    • 260 kcal

  • Fresh parsley
    1 bouquet
    • 21 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

L’salad of grilled vegetables and hard-boiled eggs it’s a second light, but just as satisfying and flavorful. Just complement it with a few slices of fresh bread for a complete and nutritious dish, excellent to enjoy at the office or under an umbrella. In our version the courgette and the aubergine they are thinly sliced ​​then grilled, then combined in a salad with hard-boiled eggs. The addition of taggiasca olives and an aromatic parsley oil will complete the dish with a strong and at the same time fragrant note. You can enrich the recipe by adding other vegetables, such as peppers and onions, basil, fresh mint, capers and a few shavings of Parmesan: in short, you can let your imagination run wild. Find out how to do it by following this simple step-by-step recipe.

How to make a salad of grilled vegetables and hard-boiled eggs

cook the eggs

Place the eggs in a pot of cold water (1) and cook for 8 minutes after boiling. Turn off the heat and run the hard-boiled eggs under a stream of cold water. Peel and set aside.

slice the vegetables

Wash, clean and cut the vegetables horizontally (2). Try to get slices no more than 1/2 mm thick.


Cook the vegetables on a hot plate, taking care to grill them on both sides (3).

prepare aromatic oil

Wash the parsley and dry it with absorbent paper towels. Chop it with a knife and collect it in a small bowl, then cover it with oil and mix (4).

compose the salad

Transfer the grilled vegetables to a serving dish, without overlapping them too much, and trying to arrange them harmoniously (5). Salt.


Add the hard-boiled eggs cut into quarters, then season everything with parsley oil (6).

to serve

Ultimate with Taggiasca olives and served (7).


To make the eggs longer digestible, we advise you to cook them for 4 to 5 minutes, leaving the yolk a little more tender. In this case, it is recommended to use very fresh and preferably organic eggs.

If you wish, you can also flavor the salad with other aromatic herbs and add a little lemon juice and balsamic vinegar.


The salad of grilled vegetables and hard-boiled eggs can be stored in the refrigerator, covered on the surface with a sheet of cling film, for One day. Freezing is not recommended.