Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRESSING; 1/4 cup olive oil; 3 garlic cloves, minced; 2 tablespoons lemon juice; 1 tablespoon balsamic vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon fresh thyme leave, minced; table salt; ground black pepper; SALAD; 1 zucchini, sliced into 1/4 inch planks; 1 eggplant, sliced into 1 inch rounds; 2 red bell peppers, halved, seeded and pressed flat; 1/2 cup olive oil; table salt; ground black pepper; 1 red onion, cut into 1/2 inch rounds; 1 baguette, sliced into 1 inch rounds; 1/3 cup pine nuts, toasted; 1 (7 ounce) bag mixed salad greens (about ½ cups); parmesan cheese, shaved for garnish

Servings: persons

DRESSING
1/4 cup olive oil
3 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon fresh thyme leave, minced
table salt
ground black pepper
SALAD
1 zucchini, sliced into 1/4 inch planks
1 eggplant, sliced into 1 inch rounds
2 red bell peppers, halved, seeded and pressed flat
1/2 cup olive oil
table salt
ground black pepper
1 red onion, cut into 1/2 inch rounds
1 baguette, sliced into 1 inch rounds
1/3 cup pine nuts, toasted
1 (7 ounce) bag mixed salad greens (about ½ cups)
parmesan cheese, shaved for garnish

1
For the Dressing: Whisk the oil garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
2
For the Salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread, and up to 12 minutes for onions.
3
Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
4
Place 3 bread slices on each large plate. Top bread with salad, then vegetable. Drizzle with remaining dressing; garnish with Parmesan. Serve.

686

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 21 ingredients. The key ingredients include: DRESSING, 1/4 cup olive oil, 3 garlic cloves, minced, 2 tablespoons lemon juice, 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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