Grilled Vegetable Salad and Garlic Bread Recipe

Name: Grilled Vegetable Salad and Garlic Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Spicy Yogurt Marinade, this page or Lemon Herb Marinade, this page; 1 large eggplant, cut in 1/4-inch thick slices, then slices halved; 2 medium sweet onions, such as Vidalia or Walla Walla, about 1 1/2 lb., cut into 1/2-inch-thick slices; 1 large red bell pepper, cut into 1/2-inch wide strips; 16 cherry tomatoes; 8 slices ( 3/4-inch-thick) Italian bread; 1 clove garlic, cut in half; Olive oil for drizzling; 8 cups mesclun greens; 1 cup Parmesan shavings (2 oz.) or 1/4 cup grated Parmesan cheese; 2 Tbs. extra-virgin olive oil; 2 Tbs. balsamic vinegar; 1/2 tsp. Dijon mustard

Servings: persons

1 recipe Spicy Yogurt Marinade, this page or Lemon Herb Marinade, this page
1 large eggplant, cut in 1/4-inch thick slices, then slices halved
2 medium sweet onions, such as Vidalia or Walla Walla, about 1 1/2 lb., cut into 1/2-inch-thick slices
1 large red bell pepper, cut into 1/2-inch wide strips
16 cherry tomatoes
8 slices ( 3/4-inch-thick) Italian bread
1 clove garlic, cut in half
Olive oil for drizzling
8 cups mesclun greens
1 cup Parmesan shavings (2 oz.) or 1/4 cup grated Parmesan cheese
2 Tbs. extra-virgin olive oil
2 Tbs. balsamic vinegar
1/2 tsp. Dijon mustard

1
Prepare marinade in large shallow bowl.
2
Add eggplant, onions, bell pepper and tomatoes, stirring to coat.
3
Let vegetables marinate 30 minutes or up to 3 hours.
4
Prepare hot charcoal fire or preheat gas grill on high.
5
Set fine-meshed grill rack on top to heat.
6
Lightly oil grill topper.
7
Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side.
8
Transfer vegetables to baking sheet when they are done.
9
Grill bread alongside vegetables until lightly toasted.
10
Immediately rub warm grilled bread with cut sides of garlic and drizzle with a little olive oil.
11
To make dressing, in small bowl, whisk together dressing ingredients.
12
Season to taste with salt and pepper.
13
Place greens in large bowl.
14
Add grilled vegetables and dressing and toss well.
15
Divide salad among serving plates and sprinkle Parmesan shavings on top.
16
Serve immediately with garlic bread on side.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 recipe Spicy Yogurt Marinade, this page or Lemon Herb Marinade, this page, 1 large eggplant, cut in 1/4-inch thick slices, then slices halved, 2 medium sweet onions, such as Vidalia or Walla Walla, about 1 1/2 lb., cut into 1/2-inch-thick slices, 1 large red bell pepper, cut into 1/2-inch wide strips, and more.

Yes, Grilled Vegetable Salad and Garlic Bread 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.

That's it — enjoy your meal!

Grilled Vegetable Salad and Garlic Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions