Grilled Vegetable Salad
Submitted by khandth
Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
5 hrsThis grilled vegetable salad is a summer standout built for make-ahead entertaining. Eggplant, red and yellow bell peppers, zucchini, mushrooms, and red onion each get grilled separately at their own pace, then cut into bite-sized pieces and tossed together in a balsamic-Dijon vinaigrette loaded with fresh basil.
Salting and draining the eggplant for 30 minutes before grilling pulls out excess moisture and bitterness. That step is what separates soggy, bitter eggplant from slices that grill up firm and sweet. Rinsing and patting dry afterward removes the salt so the finished salad isn’t over-seasoned.
The dressing needs to soak into the warm vegetables for at least four hours in the fridge. That marinating time is when the magic happens, every piece absorbing the tangy, garlicky vinaigrette. Bring to room temperature before serving for the fullest flavor.
Pro Tips
- Grill each vegetable according to its own timing. Peppers take longest, eggplant and zucchini are next, and mushrooms cook the fastest.
- Brush vegetables lightly with oil before grilling. Too much oil causes flare-ups.
- Whisk the oil into the dressing in a slow, steady stream to emulsify it. A broken dressing slides off the vegetables instead of coating them.
- Garnish with chopped tomato and slivered olives just before serving for fresh color and contrast.
Variations
- Add grilled asparagus or fennel to the mix when in season.
- Crumble goat cheese or feta over the top just before serving for a creamy, tangy contrast.
- Serve over mixed greens or alongside crusty bread for a light summer meal.
Ingredients
Directions
Cut eggplant into 1-inch thick slices.
In colander, layer eggplant, sprinkling each layer lightly with salt.
Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted.
Let cool.
Peel, seed and cut into 1-inch squares.
Place in large bowl.
Cut zucchini and onion into ½-inch thick slices; set aside separately.
Trim ends of muchroom stems.
Rinse eggplant under cold water; pat thoroughly dry.
Lightly brush vegetables with oil.
Grill mushrooms and onion, turning occasionally, for 8 to 10 minutes.
Grill zucchini and eggplant for 10 minutes or until tender-crisp.
Halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms.
Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream.
Pour over vegetables, tossing gently to coat.
Refrigerate for at least 4 hours or up to 8 hours.
Bring to room temperature before serving.
Garnish with tomato and olives.
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