Elliots Grilled-Vegetable Salad Recipe

Name: Elliots Grilled-Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice of 4 limes; 1 tablespoon soy sauce; 1/4 cup Sriracha; 2 cloves garlic, minced; 1/4 cup chopped fresh cilantro; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon Dijon mustard; 6 tablespoons extra virgin olive oil; 1 small Japanese eggplant, halved lengthwise; 2 medium zucchini, halved lengthwise; 2 large shiitake mushrooms, stems removed; 2 red bell peppers, seeded and quartered; 1 bunch asparagus, woody ends removed; 2 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 (10-ounce) bags mixed greens; 1 medium red onion, halved lengthwise and thinly sliced; Grated Parmigiano-Reggiano cheese, for garnish

Servings: persons

Juice of 4 limes
1 tablespoon soy sauce
1/4 cup Sriracha
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
1 small Japanese eggplant, halved lengthwise
2 medium zucchini, halved lengthwise
2 large shiitake mushrooms, stems removed
2 red bell peppers, seeded and quartered
1 bunch asparagus, woody ends removed
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 (10-ounce) bags mixed greens
1 medium red onion, halved lengthwise and thinly sliced
Grated Parmigiano-Reggiano cheese, for garnish

1
Preheat the grill or the broiler to high heat.
2
To make the vinaigrette, in a medium bowl, mix together the lime juice, soy sauce, Sriracha, garlic, cilantro, black pepper, mustard, and oil.
3
Set aside.
4
In a separate bowl, toss the eggplant, zucchini, mushrooms, bell peppers, and asparagus with the olive oil, salt, and pepper.
5
Arrange all of the vegetables, except the asparagus, in a single layer on the grill or broiler pan, and cook, turning once, until the vegetables soften and grill marks develop, 8 to 10 minutes.
6
Add the asparagus for the last 5 minutes of cooking.
7
Take the veggies off the heat, and slice the eggplant, zucchini, mushrooms, and bell peppers into strips.
8
Divide the mixed greens and onion evenly among bowls.
9
Top the salads with the grilled vegetables, spooning some of the Sriracha vinaigrette over each portion.
10
Garnish with Parmigiano-Reggiano cheese and serve immediately.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Juice of 4 limes, 1 tablespoon soy sauce, 1/4 cup Sriracha, 2 cloves garlic, minced, and more.

Yes, Elliots Grilled-Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Elliots Grilled-Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions