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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!
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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.