Mediterranean Grilled Vegetable Salad

Serves 6 | Serving Size: 1 cup serving
Total Time: 18 min | Prep: 10 min | Cook: 8 min

Grill your veggies then chop and toss to make a salad that is rich with flavor and inspired from the Mediterranean region.

Ingredients:

1 eggplant, sliced
1 zucchini, sliced
1 onion, sliced
1 bell pepper, core and stem removed, cut in quarters
1 yellow squash, sliced
Foil and a little vegetable oil

Salad:
1 tsp olive oil
2 tsp red wine vinegar
2 tablespoons of chopped fresh basil
1 tablespoon chopped garlic
1 lemon, juice and zest
pepper to taste

Garnish:
1 cup cherry tomatoes, stem removed

Directions:
Grill the sliced vegetables on a hot grill with oil and foil. Turn the vegetables after about 2-4 minutes when they are browned and cook until almost tender, about 3 more minutes. Remove the vegetables as they are done and place on a platter. The onions will probably take longer to cook than the squash.

Allow the vegetables to cool slightly. Dice them with a sharp knife and place them in a mixing bowl. Toss with olive oil, vinegar, lemon, garlic and basil. Add pepper to taste.

Chef's Tips:
Feel free to mix up the types of vegetables that you use for this salad.

© Food and Health Communications Filed Under:

• August
• Free Favorites
• Judy's Personal Favorites
• July
• June
• May
• Mediterranean
• Plant-Based
• Salads
• Salads/Sides
• September
• Vegetables

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