Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Land O Lakes Butter with Olive Oil, melted; 1 tablespoon finely chopped rosemary; 2 teaspoons finely chopped fresh garlic; 1/4 cup red wine or sherry vinegar; 2 teaspoons Dijon mustard; 1/2 teaspoon freshly ground or coarse ground pepper; 1/4 teaspoon salt; 2 tablespoons finely chopped pitted kalamata olives; 2 medium zucchini, halved lenghwise; 1 large red bell pepper, quartered; 1 large yellow bell pepper, quartered; 1 large red onion, cut into 6 slices; 1 small eggplant, cut into 6 (3/4-inch thick) slices

Servings: persons

6 tablespoons Land O Lakes Butter with Olive Oil, melted
1 tablespoon finely chopped rosemary
2 teaspoons finely chopped fresh garlic
1/4 cup red wine or sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground or coarse ground pepper
1/4 teaspoon salt
2 tablespoons finely chopped pitted kalamata olives
2 medium zucchini, halved lenghwise
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large red onion, cut into 6 slices
1 small eggplant, cut into 6 (3/4-inch thick) slices

1
Combine butter with olive oil, rosemary and garlic in bowl; reserve 1/4 cup.
2
Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well.
3
Set aside.
4
Heat gas grill on medium or charcoal grill until coals are ash white.
5
Place vegetables onto grill, cut-side down.Grill, turning and brushing occasionally with reserved butter mixture, 13-15 minutes or until vegetables are tender and browned.
6
Arrange vegetables on serving platter; drizzle with vinaigrette.

248

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 13 ingredients. The key ingredients include: 6 tablespoons Land O Lakes Butter with Olive Oil, melted, 1 tablespoon finely chopped rosemary, 2 teaspoons finely chopped fresh garlic, 1/4 cup red wine or sherry vinegar, 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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