Grilled Mediterranean Vegetable Salad

Mediterranean Grilled Vegetable Salad. Photo © Lynn Livanos Athan
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 4 - 6 servings
Ratings (6)

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.

What You'll Need

  • 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)

How to Make It

Prepare the vinaigrette: Add the ingredients to a small bottle or bowl and shake or whisk together. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld. Discard the garlic clove before using.

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

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

Sprinkle with crumbled Feta cheese and serve immediately.

Nutritional Guidelines (per serving)
Calories 302
Total Fat 16 g
Saturated Fat 2 g
Unsaturated Fat 11 g
Cholesterol 0 mg
Sodium 217 mg
Carbohydrates 38 g
Dietary Fiber 10 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)