Grilled Vegetable Salad with Poached Eggs

  • Preparation 30 MIN
    Cooking 10 MIN
  • Servings 4




Poached 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.

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

Content % Daily Value
Calories 449  
Total Fat 37.2 g  
Saturated Fat 7 g  
Sodium (salt) 285 mg  
Carbohydrates 17 g  
Fibre 8 g  
Protein 12 g