Description
Grilled Veggie Salad is a smoky and healthy dish made by grilling vegetables like zucchini, bell peppers, eggplant, and mushrooms. Tossed with a tangy vinaigrette and fresh herbs, it’s perfect as a light lunch, dinner, or side dish.
Ingredients
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 eggplant, cut into 1-inch rounds
- 1 cup mushrooms, halved or whole (depending on size)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup olive oil (for the dressing)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon dried oregano or fresh herbs (like basil, thyme, or parsley)
- Optional: Fresh herbs for garnish (parsley, basil, or thyme)
Instructions
- Preheat the grill to medium-high heat. If using a grill pan, preheat it on the stovetop over medium-high heat.
- Toss the sliced zucchini, bell peppers, eggplant, and mushrooms with 1 tablespoon of olive oil, and season with salt and pepper.
- Place the vegetables on the grill (or grill pan) in a single layer. Grill the vegetables for 4-5 minutes per side, or until they have nice grill marks and are tender. Flip the vegetables halfway through to ensure even cooking.
- While the vegetables are grilling, prepare the dressing by whisking together 1/4 cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, and dried oregano (or your choice of herbs). Season with salt and pepper to taste.
- Once the vegetables are grilled, remove them from the grill and let them cool for a few minutes.
- Cut the grilled vegetables into bite-sized pieces and place them in a large bowl.
- Drizzle the dressing over the vegetables and toss to combine.
- Garnish with fresh herbs of your choice (parsley, basil, or thyme), and serve warm or at room temperature.
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 3 days. It can be served chilled or at room temperature.
- For a spicier kick, add red pepper flakes or diced fresh chili peppers to the dressing.
- If you’d like a more substantial meal, top the salad with grilled chicken, shrimp, or tofu.
- If you don’t have balsamic vinegar, you can substitute with a lemon vinaigrette or tahini dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Main Course
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
