How many servings does this recipe make?

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

What ingredients do I need for Grilled Summer Vegetable Salad?

You need 18 ingredients. The key ingredients include: 2 None small eggplants, cut into 1/3 inch slices, 1 large bulb fennel, trimmed, cut lengthwise into 1/3 inch slices, 2 None red bell peppers, quartered, seeds and membranes removed, 4 None zucchini, cut lengthwise into 1/4 inch slices, and more.

Is Grilled Summer Vegetable Salad suitable as salads?

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

How do I store leftover Grilled Summer Vegetable Salad?

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

Grilled Summer Vegetable Salad Recipe

Name: Grilled Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None small eggplants, cut into 1/3 inch slices; 1 large bulb fennel, trimmed, cut lengthwise into 1/3 inch slices; 2 None red bell peppers, quartered, seeds and membranes removed; 4 None zucchini, cut lengthwise into 1/4 inch slices; 2 None large red onions, peeled, each cut into 8 wedges; 6 None spring onions, trimmed; 12 stalks asparagus, woody ends snapped off; None None Marinade; 1/4 cup red wine vinegar; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp powdered mustard; 1 tsp chili flakes; 1/2 cup extra virgin olive oil; 1 handful fresh basil leaves, shredded, to garnish; 1 None orange, zested, to garnish; 1 tbsp capers, drained, to garnish

Fresh, crisp and full of flavor — this Grilled Summer Vegetable Salad is a must-try. Made with eggplants, bulb fennel, red bell peppers and zucchini. Ea…

This Grilled Summer Vegetable Salad relies on simple, everyday ingredients such as none spring onions, trimmed, none none marinade, red wine vinegar and garlic, minced. It comes together quickly and makes 4 servings, at about 482 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

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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Grilled Summer Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions