Grilled Vegetable Salad with Oregano Dressing
Elevate your salad game with this vibrant Grilled Vegetable Salad with Oregano Dressing, a perfect combination of smoky, charred vegetables and zesty homemade dressing. Featuring an array of seasonal favorites like zucchini, bell peppers, eggplant, asparagus, and red onion, this dish is a celebration of fresh produce enhanced by the magic of the grill. Tossed with crisp mixed greens and drizzled in a tangy oregano-infused dressing made with lemon juice, balsamic vinegar, and a touch of honey, this salad is both refreshing and deeply flavorful. Ready in just 35 minutes, it’s an ideal option for a healthy weeknight dinner, a colorful barbecue side, or even a meal-prep-friendly lunch. Packed with nutrients and bursting with Mediterranean-inspired flavors, this grilled vegetable salad is sure to be your new go-to for light yet satisfying meals.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 bell peppers (red, yellow, or orange)
- 1 medium eggplant
- 1 large red onion
- 1 bunch asparagus
- 4 cups mixed greens
- 5 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
Preheat a grill or grill pan to medium-high heat.
Wash and prepare the vegetables: slice the zucchini, eggplant, and red onion into 1/4-inch thick rounds. Cut the bell peppers into large flat sections, removing the seeds and core. Trim the woody ends off the asparagus.
In a large bowl, toss the prepared vegetables with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Grill the vegetables in batches for 3-5 minutes per side, or until they are tender and have visible grill marks. Remove from the grill and set aside to cool slightly.
While the vegetables are cooling, prepare the oregano dressing. In a small bowl, whisk together 2 tablespoons of olive oil, the minced garlic clove, dried oregano, lemon juice, balsamic vinegar, honey, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roughly chop the grilled vegetables into bite-sized pieces.
In a large serving bowl, combine the mixed greens and grilled vegetables.
Drizzle the oregano dressing over the salad and gently toss to combine.
Serve immediately as a fresh and flavorful side dish or as a standalone meal.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1082 mg | 23% | |
*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.
