Print

Grilled Veggie and Dippy Egg Salad

  • Author: Miss AK
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
Scale

Ingredients

Instructions

  1. Preheat the grill to medium. While it heats, cut the squash in half lengthwise. Cut the peppers in half and remove the seeds.
  2. Place the squash and peppers on the grill for about 6-8 minutes a side, or until they char slightly and are tender. Remove from the grill and allow them to cool.
  3. Chop the lettuce and slice the tomatoes in half. Chop the peppers and squash and place all of the vegetables evenly into portable containers or into bowls if you’re serving right away.
  4. When you’re ready to eat – fry an egg over medium low heat for 4-6 minutes. Remove from the pan and slice onto the salad. Sprinkle 1/2 teaspoon of salt and pepper over each salad, if desired, and top with dressing of choice.