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 tablespoons olive oil, plus more for greasing; 8 ounces baby bella mushrooms, stems trimmed and caps halved; 1 red onion, cut into 1/4-inch-thick rings; 1 red bell pepper, cut into 1/4-inch-wide strips; 1 zucchini, cut crosswise into 1/4-inch-thick slices; 2 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon dried oregano; 5 cloves garlic, finely chopped

Servings: persons

2 to 3 tablespoons olive oil, plus more for greasing
8 ounces baby bella mushrooms, stems trimmed and caps halved
1 red onion, cut into 1/4-inch-thick rings
1 red bell pepper, cut into 1/4-inch-wide strips
1 zucchini, cut crosswise into 1/4-inch-thick slices
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
5 cloves garlic, finely chopped

1
Grease the grill pan by brushing it with some oil.
2
Preheat to medium-high heat.
3
Combine the mushrooms, onions, bell peppers and zucchini in a shallow dish.
4
Whisk together the vinegar, salt, black pepper, oregano and garlic in a large bowl.
5
Whisk in the 2 to 3 tablespoons oil to make the marinade.
6
Add the vegetables to the marinade and let stand while the grill pan heats up.
7
Place the vegetables on the grill.
8
Turn the vegetables once until they are all slightly charred and cooked through, about 20 minutes.
9
Place the vegetables back into a large bowl with any leftover marinade.
10
Toss and serve.

484

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: 2 to 3 tablespoons olive oil, plus more for greasing, 8 ounces baby bella mushrooms, stems trimmed and caps halved, 1 red onion, cut into 1/4-inch-thick rings, 1 red bell pepper, cut into 1/4-inch-wide strips, 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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