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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Roughly chop the grilled vegetables into bite-sized pieces.

Step 7

In a large serving bowl, combine the mixed greens and grilled vegetables.

Step 8

Drizzle the oregano dressing over the salad and gently toss to combine.

Step 9

Serve immediately as a fresh and flavorful side dish or as a standalone meal.

Nutrition Facts

Serving size	(1873.9g)

Amount per serving	% Daily Value*
Calories	1167.6

Total Fat 73.8g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 6756.5mg	0%
Total Carbohydrate 116.0g	0%
Dietary Fiber 35.4g	0%
Total Sugars 77.0g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 334.9mg	0%
Iron 14.8mg	0%
Potassium 3919.9mg	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: 54.2%

Protein: 7.9%

Carbs: 37.9%