Grilled Vegetable Salad

5 from 4 votes

Dive into the world of antipasti with our balsamic grilled vegetable salad. Packed with healthy ingredients, it's a refreshing and wholesome dish perfect for any season.

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian, Vegetarian

Keyword: grilling

Servings:

Calories: 137kcal

Author: Veronique Eichler

Equipment

Ingredients

1 eggplant about 1 lb
2 zucchini about 1 lb
1 red bell pepper
1 yellow bell pepper
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/4 tsp kosher salt
6 garlic cloves, unpeeled (optional)

Instructions

Begin by thoroughly washing all your vegetables.
Cut the bell peppers in half and remove their seeds. Trim the end of the eggplant and slice in ½” rounds. Trim the ends of the zucchini and slice them lengthwise in ½” slices.
Once prepped, lightly brush all the vegetables with olive oil.
Preheat your grill to around 450F. Place vegetables on grill rack, working in batches if needed. Grill 10 to 15 minutes or until charred and softened, turning occasionally to ensure even cooking.
Allow the vegetables to cool before cutting them into bite-sized pieces. Toss in a bowl with balsamic vinegar and salt.
This dish is perfect for prepping in advance. Serve at room temperature for optimal flavor.

Notes

- For an additional burst of flavor, consider incorporating roasted garlic cloves into your salad. To do this, place unpeeled garlic cloves on a sheet of aluminum foil. Drizzle 1 tbsp of olive oil over the cloves before tightly sealing them inside the foil to form a packet. Place this on the grill and allow it to cook alongside the vegetables for roughly 20 minutes. Once cooked, let the packet cool down before opening it. Allow the cloves to cool down, then squeeze them out of their skin directly into the bowl containing your vegetables. Toss the mixture to evenly distribute the roasted garlic throughout the salad.
- Consider incorporating some herbs into the salad, such as basil or parsley.
- Quartering smaller zucchinis lengthwise can make them more manageable to handle.
- You can use balsamic glaze instead of balsamic vinegar. Just reduce the amount used by half. Sherry vinegar is also a good substitute.
- Other vegetables like yellow squash, asparagus, red onion, and portobello mushrooms also work great in this salad.

Nutrition