Grilled Mediterranean Vegetable Salad

Roasted Veggies
Adam Calaitzis / Getty Images
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
302 Calories
16g Fat
38g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 302
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 217mg 9%
Total Carbohydrate 38g 14%
Dietary Fiber 10g 35%
Protein 6g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled Feta cheese for a little extra zing.

This is a great summer side dish or light vegetarian main course. The perfect Mediterranean vegetable salad.

Ingredients

  • 1 to 2 tbsp. olive oil (for brushing vegetables)
  • 1 onion (large sliced)
  • 2 zucchini (large sliced)
  • 2 bell peppers (red, seeded and quartered)
  • 2 eggplants (medium sliced into 1/2 inch thick rounds)
  • 1 potato (large parboiled and sliced)
  • Garnish: Feta cheese (crumbled for serving)
  • For the Vinaigrette
  • 5 tbsp. olive oil
  • 1 garlic clove (peeled and smashed with the flat side of knife)
  • 3 tbsp. balsamic vinegar
  • 1 tsp. mint (dried)
  • 1 tsp. oregano (dried)
  • Pinch: marjoram (dried)
  • 1/2 tsp. salt (coarse)
  • 1/4 tsp. black pepper (freshly ground)

Steps to Make It

  1. Gather the ingredients.

  2. Add the ingredients to a small bottle or bowl and shake or whisk together.

  3. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.

  4. Discard the garlic clove before using.

  5. Heat the grill to medium-high.

  6. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.

  7. Cut larger pieces into chunks and toss with dressing in a large bowl.

  8. Sprinkle with crumbled Feta cheese and serve immediately.

  9. Enjoy!

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