Easy Mediterranean Grilled vegetables salad
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