Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 2 cloves minced garlic; Dash of dried basil; Dash of dried oregano; 4 slices zucchini; 4 slices yellow squash; 4 slices eggplant; 1/2 red pepper, seeded; 1 bunch arugula, rinsed and dried; 3 leaves romaine, rinsed and dried; Parmesan shavings; Salt and pepper

Servings: persons

1/4 cup olive oil
3 tablespoons balsamic vinegar
2 cloves minced garlic
Dash of dried basil
Dash of dried oregano
4 slices zucchini
4 slices yellow squash
4 slices eggplant
1/2 red pepper, seeded
1 bunch arugula, rinsed and dried
3 leaves romaine, rinsed and dried
Parmesan shavings
Salt and pepper

1
In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper.
2
Stir in zucchini, squash, eggplant and red pepper and toss to coat.
3
Heat cast iron grill pan over high heat.
4
Grill vegetables until tender.
5
Toss arugula and romaine leaves with remain vinaigrette mixture in bowl.
6
Arrange leaves on platter and top with grilled vegetables.
7
Top with Parmesan shavings

153

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: 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 2 cloves minced garlic, Dash of dried basil, 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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