This tasty and colorful veggie salad by Master Chef, Nicolas Rieffel (@nicolas_masterchef) is the perfect summer dish. Perfect for use with the Blue Steel Perforated Fry Pan, this recipe is vegan and vegetarian friendly, so there will be a little something for everyone at the BBQ. 
Pro Tip: Use the KOBRA Mandoline to slice up your veggies for this salad and cut down on cutting-time. 
Serves 2-3 people.




  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp mustard
  • 1 finely chopped shallot
  • 1/2 bunch finely chopped basil
  • Coarse salt (to taste) 
  • Pepper (to taste) 


Grilled Vegetables Salad:

  • 2 bell peppers, diced in large pieces
  • 1 small eggplant, cubed 
  • 2 zucchinis cut into wedges
  • 1 red onion, sliced
  • 12 cherry tomatoes
  • Drizzle of olive oil 
  • Sea salt and freshly ground black pepper (to taste) 
  • 1 tbsp herbes de Provence 
  • 1/2 bunch finely chopped basil leaves
  • Roasted pine nuts 


  • Your choice of bread, cut into cubes
  • 1 tbsp olive oil
  • Sea salt and black pepper (to taste) 
  • 1 tbsp thyme (fresh or dried)
  • 1 tbsp rosemary (fresh or dried) 



Vinaigrette: in a small bowl, mix all ingredients until everything is incorporated and well combined.

Croutons: In a large bowl, combine the olive oil, salt, pepper, and herbs. Mix well. Add the cubed bread and toss in the mixture. Transfer to a pan, heated up on the grill and toast the bread, turning as each side turns golden-brown.

Grilled Vegetables Salad: 

  1. Put the sliced vegetables into a large bowl and toss with olive oil, salt, pepper and herbes de Provence.
  2. Cook the vegetables in the heated Blue Steel Perforated fry pan for approximately 4 minutes on each side, or until fully cooked through.
  3. Assemble the vegetables on a large plate, drizzle with vinaigrette, add the croutons, chopped fresh basil, and garnish with roasted pine nuts and sliced red onion.

Products used in this recipe:

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