Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh orange juice; 3 tablespoons balsamic vinegar; 1 small garlic clove, minced; ½ teaspoon salt; ½ teaspoon fresh coarse ground black pepper; ½ cup extra virgin olive oil; 8 cups thickly sliced vegetables (red onion, zucchini, eggplant and sweet peppers); 1 (284 g) bag salad greens (European); ⅓ cup feta cheese; ¼ cup chopped mint leaf

Servings: persons

3 tablespoons fresh orange juice
3 tablespoons balsamic vinegar
1 small garlic clove, minced
½ teaspoon salt
½ teaspoon fresh coarse ground black pepper
½ cup extra virgin olive oil
8 cups thickly sliced vegetables (red onion, zucchini, eggplant and sweet peppers)
1 (284 g) bag salad greens (European)
⅓ cup feta cheese
¼ cup chopped mint leaf

1
Whisk orange juice, vinegar, garlic, salt and pepper until combined.
2
Slowly whisk in oil.
3
Divide dressing mixture into two equal portions.
4
Preheat Barbecue to medium-high.
5
Insert a skewer through the side of each red onion slice to hold rings together.
6
Brush one portion of dressing mixture over vegetables.
7
Grill vegetables, turning them as needed to prevent from scorching and removing individual pieces as they are done, until all the vegetables are cooked, 15-20 minutes.
8
Cool slightly.
9
Chop larger vegetables into bite-size pieces.
10
Remove skewers from onions and separate into rings.
11
Toss vegetables with salad greens and reserved dressing mixture.
12
Sprinkle with feta and mint.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 tablespoons fresh orange juice, 3 tablespoons balsamic vinegar, 1 small garlic clove, minced, ½ teaspoon salt, 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.

Grilled Vegetable Salad

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