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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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Ingredients Equipment Method

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

  • Grill or grill pan
  • Tongs
  • Mixing bowl
  • Knife and cutting board
  • Small whisk or spoon for dressing
  • Serving platter

Method
 

  1. Prepare the Vegetables:
  2. Wash and cut all the vegetables as described. Pat them dry with a paper towel to remove excess moisture.
  3. Preheat the Grill:
  4. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
  5. Season the Vegetables:
  6. 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.
  7. Grill the Vegetables:
  8. 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.
  9. Make the Dressing:
  10. 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.
  11. Assemble the Salad:
  12. Transfer the grilled vegetables to a serving platter. Drizzle with the balsamic and lemon dressing, and garnish with fresh chopped basil or parsley.
  13. Serve:
  14. Serve the Grilled Summer Vegetable Salad warm or at room temperature as a delicious and healthy side dish to complement any meal.