Grilled Vegetable and Egg Salad 

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 6



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a large baking sheet with parchment paper.
  2. Place the bacon slices, side by side, on the baking sheet. Bake for about 20 minutes or until the bacon is crisp. Drain on paper towels. Set aside.
  3. Preheat the grill, setting the burners on high or use a ridged skillet to grill the vegetables. Oil the grate.
  4. In a bowl, toss the vegetables with the oil. Season with salt and pepper.
  5. Grill the vegetables on each side until tender. Set aside in the same bowl. Add the parsley and lemon juice and toss gently.
  6. On a large serving plate, place the grilled vegetable salad and scatter the bacon slices. Sprinkle with the eggs. Sprinkle with fleur de sel and pepper.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 2 eggs for the entire recipe

Content % Daily Value
Calories 176  
Total Fat 13 g  
Saturated Fat 3 g  
Sodium (salt) 535 mg  
Carbohydrates 7 g  
Fibre 2 g  
Protein 9 g