Easy Mediterranean Grilled Vegetable Salad
This vibrant salad is made with an assortment of grilled vegetables like zucchini, bell peppers, eggplant, and red onion tossed in a zesty olive oil-lemon dressing with herbs. It’s light, healthy, and packed with smoky-sweet Mediterranean flavor.
Total Time
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes
Serves: 4–6
Ingredients
For the Grilled Vegetables:
1 zucchini, sliced into ½-inch rounds
1 eggplant, sliced into ½-inch rounds
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 red onion, sliced into thick rounds
8–10 cherry tomatoes (optional)
2 tbsp olive oil
Salt & black pepper to taste
For the Dressing:
3 tbsp extra virgin olive oil
1½ tbsp lemon juice (or red wine vinegar)
1 garlic clove, minced
1 tsp dried oregano
Salt and pepper to taste
Optional: pinch of sumac or chili flakes
For Serving (Optional):
Crumbled feta cheese
Fresh basil or parsley, Chopped
Kalamata olives
Toasted pine nuts or walnuts
Instructions
1. Prep the Vegetables:
Slice and arrange vegetables on a tray. Drizzle with olive oil and sprinkle with salt and pepper.
2. Grill the Veggies:
Heat a grill or grill pan over medium-high heat.
Grill vegetables in batches for 3–5 minutes per side, until tender and nicely charred.
Remove and let cool slightly, then chop into bite-size pieces.
3. Make the Dressing:
Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
4. Assemble the Salad:
Combine chopped grilled vegetables in a large bowl.
Drizzle with dressing and toss gently to coat.
5. Garnish and Serve:
Top with feta, olives, herbs, or nuts if desired.
Serve warm, at room temperature, or chilled.
Notes & Tips
Add protein; Top with grilled chicken, chickpeas, or halloumi to make it a full meal.
Make ahead; Grill vegetables in advance and store them in the fridge. Assemble salad just before serving.
Don’t overcook; Keep vegetables slightly firm for better texture in the salad.
Great for BBQs, picnics, or as a topping for grain bowls or wraps.
Frequently asked questions FAQs
Q: Can I roast instead of grill the veggies?
A: Yes. Roast at 425°F (220°C) for 20–25 minutes, flipping once.
Q: Which veggies work best?
A: Zucchini, eggplant, peppers, red onion, asparagus, mushrooms, and tomatoes are excellent.
Q: How long will it keep?
A: It stays fresh in the fridge for up to 3 days. Best served within 24 hours.
Nutrition Information
Calories: 160 kcal
Protein: 3g
Carbohydrates: 12g
Fat: 12g
Fiber: 4g