Grilled Vegetable Salad with Poached Eggs

30 MIN
10 MIN

Grilled Vegetable Salad with Poached Eggs



  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) mayonnaise
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) honey
  • Salt and pepper


  • 2 zucchini, cut diagonally into 1/4-inch (1/2-cm) thick slices
  • 2 small eggplants, cut into 1/2-inch (1-cm) thick slices
  • 2 red bell peppers, seeded and each cut into 6 wedges 

  • 1/4 cup (0 ml) olive oil
  • 1 clove garlic, finely chopped 

  • 1 head romaine lettuce, shredded 

  • Parmigiano-Reggiano cheese shavings, to taste

    Poached eggs

  • 1 tablespoon (15 ml) white vinegar
  • 4 eggs 



  1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. 


  1. Preheat the grill, setting the burners on high. Oil the grate.
  2. In a bowl, combine the zucchini, eggplant, and bell peppers with the oil and garlic. Season with salt and pepper. Grill the vegetables until tender. Set aside on a plate. 

Poached Eggs

  1. In a saucepan of salted simmering water, add the vinegar. Break the eggs, one at a time, into a saucer and slip into the water. Poach for about 3 minutes or until the desired doneness. Normally, the yolk should still be runny. Drain the poached eggs on a plate lined with paper towels.
  2. Divide the lettuce among four plates and drizzle with the dressing. Season with pepper. Add the vegetables, eggs, and cheese shavings.