Recipe description
July 26, 2026
Grilled vegetable salad with balsamic vinegar
Colorful grilled veggie salad that supports gentle digestion and fiber.
High Fiber
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: sulfites, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- High fiber from a variety of vegetables supports gut health.
- Colorful plant foods and olive oil provide polyphenols and healthy fats for gut-friendly nutrition.
- Simple, customizable veggie dish with minimal processing and quick execution.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
2
piece
Eggplant
1
piece
Capsicum, red
1
piece
Capsicum, yellow
1
piece
Oil, olive
3
tablespoon
Vinegar, balsamic
2
tablespoon
Basil
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat grill to medium-high heat. Wash and slice zucchini, eggplant, and capsicums into 1/2-inch thick pieces.
2
In a large bowl, toss the sliced vegetables with olive oil, salt, and black pepper until evenly coated.
3
Place vegetables on the grill and cook for 4-5 minutes per side, or until tender and lightly charred.
4
Remove from grill and transfer to a serving platter. Drizzle with balsamic vinegar and sprinkle with fresh basil leaves.
5
Serve warm or at room temperature as a side dish or light main.
More Recipes For Your Gut
Nutrition
313 kcal
Calories
10 g
Protein
24 g
Carbohydrates
6.5 g
Fiber
16 g
Sugar
21 g
Fat
3 g
Saturated fat
1.4 g
Salt
FAQ
Can I customize the vegetables in this salad?
Yes—use seasonal produce or what you have on hand; mushrooms, peppers, or asparagus work well.
How many servings does this yield?
2 servings.
Is this dish vegan/vegetarian?
Yes, it’s vegetarian and vegan.
How should I store leftovers?
Store in an airtight container in the fridge for up to 2 days; serve warm or at room temperature.
Can I grill without a barbecue?
Yes—use a grill pan or skillet on the stove.
Can I reduce the sodium?
Yes, reduce or omit salt; adjust to taste.
What flavors should I expect?
Charred vegetables with olive oil, balsamic, and fresh basil.
Can I add protein?
Yes, add chickpeas or feta for extra protein.
Can I make this ahead for meal prep?
Yes—the vegetables can be prepared ahead; dress just before serving.
What is the best way to serve this dish?
Warm or at room temperature as a side or light main.
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