Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 small heads radicchio, halved; 3 Japanese eggplants, halved lengthwise; 2 large yellow crookneck squash, halved lengthwise; 1 large red bell pepper, halved; 1 large red onion, cut into 1/2-inch-thick slices; 1 large tomato, halved, seeded; 5 large garlic cloves, minced; 1/4 cup plus 5 tablespoons balsamic vinegar*; 1/4 cup canned unsalted chicken broth; 3 tablespoons chopped fresh basil; 1 tablespoon olive oil; 3 cups sliced red leaf lettuce; 1/4 cup grated Parmesan cheese; Balsamic vinegar available at specialty food stores, Italian markets and some supermarkets.

Servings: persons

2 to 3 small heads radicchio, halved
3 Japanese eggplants, halved lengthwise
2 large yellow crookneck squash, halved lengthwise
1 large red bell pepper, halved
1 large red onion, cut into 1/2-inch-thick slices
1 large tomato, halved, seeded
5 large garlic cloves, minced
1/4 cup plus 5 tablespoons balsamic vinegar*
1/4 cup canned unsalted chicken broth
3 tablespoons chopped fresh basil
1 tablespoon olive oil
3 cups sliced red leaf lettuce
1/4 cup grated Parmesan cheese
Balsamic vinegar available at specialty food stores, Italian markets and some supermarkets.

1
Place first 6 ingredients cut sides up on baking sheet.
2
Spritz with water.
3
Season with salt and pepper.
4
Let vegetables stand approximately 1 1/2 hours.
5
Preheat barbecue (medium-high heat).
6
Combine 3 garlic cloves with 1/4 cup vinegar.
7
Drizzle over vegetables.
8
Grill vegetables until tender, turning once.
9
Transfer to baking sheet as each vegetable is tender.
10
Let cool.
11
Reserve all vegetable juices.
12
Combine remaining 2 garlic cloves and 5 tablespoons vinegar with broth, basil and oil.
13
Coarsely chop vegetables.
14
Place in large bowl.
15
Pour accumulated juices into vinegar mixture.
16
Add lettuce and cheese to vegetables.
17
Pour vinegar mixture over.
18
Toss well.
19
Season with salt and pepper; serve.

321

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 14 ingredients. The key ingredients include: 2 to 3 small heads radicchio, halved, 3 Japanese eggplants, halved lengthwise, 2 large yellow crookneck squash, halved lengthwise, 1 large red bell pepper, halved, and more.

Yes, 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!

Grilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions