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Grilled Vegetable Salad Recipe

Grilled Vegetable Salad Recipe.  Another healthy Ratatouille salad, a hearty salad to prepare and serve to your kids as well so they enjoy their vegetable meal. Try to use any vegetables in season for a cheaper deal and still enjoy a healthy salad meal.

SERVES 4

grilled vegetable salad

Grilled Vegetable Salad Ingredients:

  • 2 red onions, unpeeled
  • 1/4 cup red wine vinegar
  • 1 tsp. salt, to taste
  • 1/2 tsp. ground pepper
  • 3 tbsp. coarsely chopped fresh oregano or marjoram
  • 1 large clove garlic, minced
  • 2/3 cup olive oil
  • 2 small eggplants (Aubergines)
  • 1 zucchini (courgette)
  • 1 yellow crookneck squash
  • 1 bulb fennel
  • 1 large red bell pepper, seeded and quartered lengthwise

Cooking Instructions:

  • Preheat a broiler (griller) or prepare a fire in a charcoal grill.
  • If using a broiler, place the unpeeled onions in a small baking pan and cover with aluminium foil.
  • Place the pan in the broiler or place the onions directly on the grill rack about 5inches from the heat source.
  • Broil or grill, turning every 5 minutes, until charred on the outside and soft throughout, about 1 hour if using a grill.
  • Remove from the broiler or grill, set aside to cool slightly.
  • Meanwhile, in a small bowl, whisk together the vinegar, salt, pepper, oregano or marjoram, and garlic.
  • Slowly add the olive oil, whisking constantly.
  • Trim the ends from the eggplant, zucchini, and squash, and any stalks from the fennel bulb and slice lengthwise.
  • Place in a bowl with the bell pepper and half of the vinaigrette and toss to coat the vegetables.
  • Arrange them on a broiler pan or directly on a grill rack about 5 inches from the heat source.
  • Broil or grill slowly, turning to cook evenly, for 5-10 minutes for the squash, peppers and eggplants and 15 minutes for the fennel or until the vegetables are lightly golden and cooked through.
  • Remove from the broiler or grill rack and let cool.
  • Peel onions and cut each into wedges, Place in a bowl.
  • Cut all the remaining vegetables into 2 inches pieces as well and add to the bowl.
  • Pour the remaining vinaigrette over the vegetables and toss to coat.
  • Spoon the vegetables on to individual plates and serve.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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5 comments

  1. wendy rose santillan

    perfect for my vegetarian mom..

  2. I LOVE grilled food, and this one looks yummy and at the same time healthy 😀

  3. I will try this 🙂 thanks for the procedure 🙂

  4. looks good cant wait to try it

  5. this one looks healthy. just perfect for hubby who is diabetic.

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