Mediterranean Grilled Vegetable Salad

Written By Judy Doherty, MPS, PCII
Mediterranean Grilled Vegetable Salad

Mediterranean Grilled Vegetable Salad

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
8 Min
Total time
18 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

Instructions

  1. 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.
  2. 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.
  3. Chef's Tips: Feel free to mix up the types of vegetables that you use for this salad.

Nutrition Facts

Calories

80.87

Fat

3.55 g

Sat. Fat

0.56 g

Carbs

12.08 g

Fiber

4.19 g

Net carbs

7.86 g

Sugar

7.13 g

Protein

2.43 g

Sodium

9.99 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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