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 medium red onions; 1 to 2 cloves garlic, minced; 2/3 cup olive oil; 1/4 cup red wine vinegar; 1 to 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 bunch fresh oregano or marjoram leaves, washed and chopped roughly; 1 medium or 2 small Japanese eggplants; 1 each zucchini and yellow crookneck squash, trimmed; 1 large red bell pepper, stemmed and seeded; 1 bulb of fennel, trimmed and scrubbed; Lettuce

Servings: persons

2 medium red onions
1 to 2 cloves garlic, minced
2/3 cup olive oil
1/4 cup red wine vinegar
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh oregano or marjoram leaves, washed and chopped roughly
1 medium or 2 small Japanese eggplants
1 each zucchini and yellow crookneck squash, trimmed
1 large red bell pepper, stemmed and seeded
1 bulb of fennel, trimmed and scrubbed
Lettuce

1
Preheat broiler or grill.
2
Place whole onions, unpeeled, on a small foil-covered baking pan under broiler or directly on a moderately hot grill and cook, turning every 8 to 10 minutes for 20 to 30 minutes or until charred on the outside and soft all the way through.
3
Set aside to cool.
4
Make vinaigrette by whisking together the garlic, olive oil, red wine vinegar, salt, pepper and chopped oregano.
5
Trim the ends from the eggplant, squashes, peppers and fennel, cut in quarters lengthwise and toss in a bowl with half the vinaigrette.
6
Grill or broil slowly until lightly golden and cooked through--about 5 to 10 minutes for squashes, peppers and eggplant, 15 minutes for fennel.
7
Cut vegetables in 2-inch pieces and toss in remaining vinaigrette, then serve on lettuce-lined plates.

493

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 12 ingredients. The key ingredients include: 2 medium red onions, 1 to 2 cloves garlic, minced, 2/3 cup olive oil, 1/4 cup red wine 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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