Grilled Summer Vegetable Salad Recipe
This Grilled Summer Vegetable Salad is a celebration of seasonal produce at its finest. Fresh crookneck squash, zucchini, and Japanese eggplant pair beautifully with a tangy balsamic vinaigrette, fragrant basil and mint, and creamy feta cheese. Grilling the vegetables adds a delicious smoky flavor, making this salad a vibrant and satisfying dish perfect for summer gatherings.
— Constant Cookbook
Ingredients
- 2 crookneck or yellow summer squash, cut into 1/2-inch slices
- 1 medium zucchini, cut into 1/2-inch slices
- 1 Japanese eggplant, cut into 1/2-inch slices
- 1/3 cup plus 1/2 cup extra-virgin olive oil, divided
- Salt and pepper
- 1/4 cup balsamic vinegar
- 12 basil leaves, chiffonaded (rolled, then thinly sliced)
- 12 mint leave, chiffonaded
- 1/3 cup crumbled, good-quality feta cheese
Instructions
- Preheat a grill to high heat.
- Combine the crookneck or yellow squash, zucchini, and eggplant slices in a medium bowl and toss with ⅓ cup olive oil. Season with salt and pepper.
- Place the vegetable slices on the hot grill and cook until the vegetables are just tender, turning once. Remove the vegetables from the grill, cut them into 1-inch pieces, and place in a medium-sized bowl.
- In a small bowl, slowly whisk ½ cup of extra-virgin olive oil into balsamic vinegar. Season with salt and pepper. Toss the vegetables with some of the vinaigrette. You shouldn't need all of it, but add to your taste.
- Thinly slice about a dozen each of basil and mint leaves. Toss with the vegetables. Top with feta cheese. Serve at room temperature.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4 (side dish)
Nutrition
- Calories: 247 kcal
- Carbohydrate Content: 11 g
- Protein Content: 7 g
- Fat Content: 20 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 13 mg
- Sodium Content: 295 mg
- Fiber Content: 4 g
- Sugar Content: 8 g
- Serving Size: 1 serving
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