Grilled Mediterranean Vegetable Salad

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

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:

  1. Add the ingredients to a small bottle or bowl and shake or whisk together.
  2. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
  3. Discard the garlic clove before using.
  4. Heat the grill to medium high.
  5. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
  6. Cut larger pieces into chunks and toss with dressing in a large bowl.
  1. Sprinkle with crumbled Feta cheese and serve immediately.
Nutritional Guidelines (per serving)
302 Calories
16g Fat
38g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)