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Grilled vegetable and curd cheese salad

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Grilled vegetable and curd cheese salad

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Adjust Servings:
1 Aubergine
1 Zucchini
1 head Radicchio
1/2 cup Almond curd cheese
1 tablespoon Olive oil For greasing the pan
For the vinaigrette:
3 tablespoons Maple syrup
1 teaspoon Thyme
1/2 teaspoon Lemon zest
3 tablespoons juiced Lemon
1/2 teaspoon Garlic paste
To taste Salt and pepper
2 tablespoons Olive oil

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

The bitterness of radicchio, the sweetness of zucchini, and the smokiness of the aubergine make a delicious combination of flavors. The maple-and-thyme vinaigrette and the almond curd cheese bring it to a whole different level!

  • 20 minutes
  • Serves 2
  • Easy


  • For the vinaigrette:



Inspired to popular Greek grilled vegetable and halloumi salad, this recipe uses almond curd cheese instead. The salad is made with aubergine, zucchini, and radicchio, brushed in a maple-and-thyme vinaigrette.

To prepare it, brush the vegetables and the cheese with the vinaigrette. Grill the vegetables in batches (you can do that on a barbecue grill, a grilling pan, or simply a pan). As the vegetables are soft, add the cheese, and cook for a couple of minutes until it starts to melt. Take off the heat and serve!

Enjoy as is or accompanied with bread.

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5 minutes

Slice and dice

Rinse well the vegetables. Discard the ends of the aubergine and zucchini. Dice the aubergine into chunks, then slice the zucchini into half moons. Finally, quarter the radicchio head.

2 minutes

Prepare the vinaigrette

Whisk together all the vinaigrette ingredients

3 minutes

Brush the vegetables

With the help of a brush, brush the vegetables and the cheese with the vinaigrette. Set aside the rest of the vinaigrette for later.

10 minutes


Grease the pan )or the grill) with olive oil, and, when hot, start grilling the vegetables in batches. Start with the aubergine, then the zucchini, and finally the radicchio. When the radicchio is slightly charred, add the cheese, the rest of the vinaigrette, and cook for a couple more minutes, until the cheese starts to melt. Then, take off the heat, and adjust the seasoning with salt and pepper is needed.



Serve hot or warm.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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