Lettuce & baked vegetable salad

May 20, 2016

“There is no Diet that will do, what eating healthy does.”

So here’s a recipe for all who want to keep their health at best.

About the recipe: Delicious and original. The grilled vegetables can be prepared a day in advance and stored in the fridge.

Recipe Category: Salad/ Quick & Healthy to serve

Serves: 04

Cooking type: Tandoor/microwave oven

Preparation Time: 20-25 minutes

Cooking time: 7-10 minutes


  1. 50 grams Baby potato
  2. 50 grams Baby carrot
  3. 50 grams Baby brinjal (eggplant)
  4. 50 grams Cherry tomato
  5. 2 teaspoon Black pepper, crushed
  6. 1 tablespoon Olive, chopped
  7. 3/4th teaspoon Oregano powder
  8. ½ tablespoon Lemon juice
  9. ½ tablespoon Olive oil
  10. 1 bunch Lettuce leaves
  11. Salt to taste (sea salt)


In a bowl place baby potatoes, carrot and brinjal together. Add pinch of salt and few drops of olive oil over it. Mix it very well and bake it in a tandoor for 7-10 minutes.
Now take a big salad bowl and place each veggy layer by layer. Brake the lettuce leaves in medium size by hand and then put it into that big salad bowl. Arrange the leaves properly.
Sprinkle little drops of lemon juice, black pepper, sea salt and little chopped olive over it. Place all baked vegetables and cherry tomato over the lettuce leaves. Now, sprinkle again pinch of sea salt, little lemon juice, oregano powder, black pepper crushed, olive oil and sea salt as per your taste.
Your Lettuce salad with baked vegetable is ready to serve now!

Do’s: To keep it healthy you can replace the salt with sea salt.