Grilled Summer Vegetable Salad is the ultimate side dish for any outdoor gathering or a light, healthy meal. Featuring seasonal vegetables like zucchini, bell peppers, and eggplant, this salad is elevated by the smoky flavor of the grill and a tangy vinaigrette that ties everything together. Whether served as a main or side, this salad is a great way to showcase the best produce of the season.
Ingredients
- 2 medium zucchinis, sliced into rounds
- 2 bell peppers (red, yellow, or orange), cut into quarters
- 1 medium eggplant, cut into 1-inch slices
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- Fresh basil or parsley, chopped (for garnish)
Equipment Needed
- Grill or grill pan
- Tongs
- Mixing bowl
- Knife and cutting board
- Small whisk or spoon for dressing
- Serving platter
Instructions
- Prepare the Vegetables:
Wash and cut all the vegetables as described. Pat them dry with a paper towel to remove excess moisture. - Preheat the Grill:
Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop. - Season the Vegetables:
In a large mixing bowl, toss the sliced zucchini, bell peppers, eggplant, and red onion with olive oil, salt, pepper, and dried oregano until evenly coated. - Grill the Vegetables:
Place the vegetables on the grill and cook for about 4–5 minutes per side, or until tender and nicely charred. Use tongs to flip them and ensure they cook evenly. - Make the Dressing:
While the vegetables are grilling, whisk together the balsamic vinegar and lemon juice in a small bowl. Drizzle this over the grilled vegetables once they’re done. - Assemble the Salad:
Transfer the grilled vegetables to a serving platter. Drizzle with the balsamic and lemon dressing, and garnish with fresh chopped basil or parsley. - Serve:
Serve the Grilled Summer Vegetable Salad warm or at room temperature as a delicious and healthy side dish to complement any meal.
Tips for Success
- Feel free to swap in other seasonal vegetables like mushrooms, cherry tomatoes, or asparagus.
- For extra flavor, add a sprinkle of crumbled feta cheese or a handful of toasted pine nuts.
- This salad can be made ahead and served cold if preferred. Simply store it in the refrigerator and serve it as a refreshing cold dish.
This Grilled Summer Vegetable Salad is a perfect celebration of the fresh and vibrant flavors of summer. With its smoky char and tangy dressing, it’s a dish that will impress at any barbecue or picnic. Easy to make and bursting with flavor, it’s a versatile and healthy option that’s sure to become a summer favorite!
Grilled Summer Vegetable Salad Recipe
This Grilled Summer Vegetable Salad features a medley of perfectly charred seasonal vegetables tossed with a light vinaigrette. A fresh, smoky, and vibrant dish that's perfect for summer dining!
Equipment
- Grill or grill pan
- Tongs
- Mixing bowl
- Knife and cutting board
- Small whisk or spoon for dressing
- Serving platter
Ingredients
- 2 medium zucchinis sliced into rounds
- 2 bell peppers red, yellow, or orange, cut into quarters
- 1 medium eggplant cut into 1-inch slices
- 1 red onion cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- Fresh basil or parsley chopped (for garnish)
Instructions
- Prepare the Vegetables:
- Wash and cut all the vegetables as described. Pat them dry with a paper towel to remove excess moisture.
- Preheat the Grill:
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
- Season the Vegetables:
- In a large mixing bowl, toss the sliced zucchini, bell peppers, eggplant, and red onion with olive oil, salt, pepper, and dried oregano until evenly coated.
- Grill the Vegetables:
- Place the vegetables on the grill and cook for about 4–5 minutes per side, or until tender and nicely charred. Use tongs to flip them and ensure they cook evenly.
- Make the Dressing:
- While the vegetables are grilling, whisk together the balsamic vinegar and lemon juice in a small bowl. Drizzle this over the grilled vegetables once they're done.
- Assemble the Salad:
- Transfer the grilled vegetables to a serving platter. Drizzle with the balsamic and lemon dressing, and garnish with fresh chopped basil or parsley.
- Serve:
- Serve the Grilled Summer Vegetable Salad warm or at room temperature as a delicious and healthy side dish to complement any meal.
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