Grilled Roasted Vegetable Salad
Transform your summer grilling game with this vibrant Grilled Roasted Vegetable Salad, a wholesome and flavor-packed dish that’s perfect as a light main course or a show-stopping side. Featuring a medley of smoky, tender vegetables like zucchini, eggplant, red bell peppers, and asparagus, this salad is elevated with the bold flavors of garlic, oregano, and a tangy balsamic dressing. Tossed with crisp mixed greens, creamy crumbled feta, and the satisfying crunch of toasted pine nuts, every bite is a harmonious blend of textures and tastes. Ready in just 40 minutes, this versatile recipe is a go-to for barbecue gatherings or healthy weeknight dinners. Perfectly charred and bursting with flavors, this grilled vegetable salad will quickly become a favorite on your menu!
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Recipe Information
Ingredients
- 2 whole red bell pepper
- 2 medium zucchini
- 1 medium eggplant
- 1 large red onion
- 200 grams asparagus
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 whole garlic cloves, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams mixed greens
- 100 grams feta cheese, crumbled
- 50 grams toasted pine nuts
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash and dry all vegetables. Cut the red bell peppers into large, flat pieces, discarding the seeds and stem. Slice the zucchini and eggplant into 1/2-inch thick rounds. Peel the red onion, cut into wedges, and trim the woody ends off the asparagus.
In a large bowl, combine 3 tablespoons of olive oil, the minced garlic, dried oregano, salt, and black pepper. Add the prepared vegetables and toss until evenly coated.
Place the vegetables on the preheated grill. Grill the bell peppers skin-side down first, and cook all the vegetables for 4-5 minutes per side, or until tender and charred with grill marks. Remove from heat and let cool slightly.
Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the balsamic vinegar to make a simple dressing.
In a large serving bowl, arrange the mixed greens as the base. Top with the chopped grilled vegetables, crumbled feta cheese, and toasted pine nuts.
Drizzle the balsamic dressing over the salad, toss lightly, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 6617 mg | 288% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 72.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3864 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
