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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your grill or grill pan to medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces.

Step 6

In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the balsamic vinegar to make a simple dressing.

Step 7

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.

Step 8

Drizzle the balsamic dressing over the salad, toss lightly, and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1786.9g)

Amount per serving	% Daily Value*
Calories	1601.4

Total Fat 115.5g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 83.3mg	0%
Sodium 6617.1mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 33.4g	0%
Total Sugars 72.2g
Protein 40.5g	0%

Vitamin D 0IU	0%
Calcium 751.3mg	0%
Iron 13.8mg	0%
Potassium 3863.6mg	0%

*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.

Source of Calories

Fat: 62.5%

Protein: 9.7%

Carbs: 27.8%