Grilled Vegetable Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
319 kcal
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Course
Side Dish
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Cuisine
North American
Grilled Vegetable Salad Recipe
Description
This salad features summer vegetables grilled to develop char marks and softened textures while retaining juiciness. Bell peppers, eggplant slices, zucchini halves, and thick red onion rings are seasoned with olive oil, Italian seasoning, salt, and pepper before grilling. Cherry tomatoes cook quickly and add bursts of sweetness. The grilled bread chunks—seasoned with olive oil, Italian herbs, chili flakes, salt, and pepper—provide a crunchy contrast resembling croutons but with a smoky depth from the grill.
The homemade dressing combines olive oil, sherry vinegar, minced tarragon, and a touch of Dijon mustard for a bright and herbal flavor that enhances the grilled elements without overpowering. After chopping the vegetables into bite-sized pieces, they are mixed with the toasted bread and dressed just before serving. A handful of microgreens or arugula adds freshness and color.
This salad is satisfying enough to serve as a main or can accompany grilled meats or seafood. The grilling method imparts a smoky complexity making it a good dish for warm-weather meals or outdoor gatherings.
Cutting the vegetables into smaller pieces aids in easier eating and uniform flavor distribution. Using a parchment-lined grill or lightly greased surfaces helps prevent sticking. The salad is best served immediately after dressing to maintain crouton crispness.
Ingredients
Dressing
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar can sub balsamic vinegar
- 1 teaspoon tarragon finely minced
- ½ teaspoon Dijon mustard
Grilled Vegetables salad
- 2 medium bell pepper cut in half
- 1 globe eggplant sliced ½-inch thick
- 1 medium zucchini cut in half
- 1 medium red onion cut into 2 circles
- 2 handfuls cherry tomato
- microgreens to serve, or arugula
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper sea salt
Giant Hot Croutons
- ¼ loaf bread unsliced and ripped into 2-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes
Instructions
- Add the dressing ingredients to a small jar and shake well.
- Preheat your BBQ to medium-high heat. Put the bell peppers, eggplant, zucchini, red onion, and cherry tomatoes in a large bowl and toss with the olive oil, Italian seasoning, salt, and pepper.
- BBQ all the veggies, working in batches if needed, until there are grill marks on both sides. The cherry tomatoes will cook in about 1 minute while everything else will take 6 to 8 minutes to cook.
- In a medium-sized bowl, toss the bread chunks with olive oil, salt, Italian seasoning, pepper, and chili flakes. Place the bread chunks on the BBQ and grill, turning as needed until there are grill marks on all sides and the bread is toasted.
- When the veggies are cool enough to handle, chop them into bite-sized pieces and then add them to a salad bowl.
- Add the croutons to the bowl and then pour the dressing over the top and toss well. Add a handful of arugula or micro-greens and serve right away.
Notes
- Cut grilled vegetables into bite-sized pieces for easier eating and better salad mixing.
- Prepare croutons by tossing bread pieces with olive oil and seasonings before grilling for added smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 319kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 701mg | 29% |
| Potassium | 818mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 2143IU | 43% |
| Vitamin C | 96mg | 107% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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