Grilled Mediterranean Vegetable Salad

Mediterranean Grilled Vegetable Salad. Photo © Lynn Livanos Athan
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 4 - 6 servings
Ratings (4)

Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled Feta cheese for a little extra zing.

This is a great Summer side dish or light vegetarian main course. The perfect Mediterranean vegetable salad.

What You'll Need

  • 1 to 2 tbsp. olive oil for brushing vegetables
  • 1 large onion sliced
  • 2 large zucchini, sliced
  • 2 red bell peppers, seeded and quartered
  • 2 medium eggplants, sliced into 1/2 inch thick rounds
  • 1 large potato, parboiled and sliced
  • Garnish: crumbled Feta cheese for serving
  • For the Vinaigrette
  • 5 tbsp. olive oil
  • 1 garlic clove, peeled and smashed with the flat side of knife
  • 3 tbsp. balsamic vinegar
  • 1 tsp. dried mint
  • 1 tsp. dried oregano
  • Pinch: dried marjoram
  • 1/2 tsp. coarse salt
  • 1/4 tsp. freshly ground black pepper

How to Make It

Prepare the vinaigrette: Add the ingredients to a small bottle or bowl and shake or whisk together. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld. Discard the garlic clove before using.

Heat the grill to medium high. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.

Cut larger pieces into chunks and toss with dressing in a large bowl.

Sprinkle with crumbled Feta cheese and serve immediately.