Grilled Vegetable Salad Recipe With Summer Vegetables

This grilled vegetable salad is a great side dish for a Mediterranean-style barbecue. Made with fresh Summer vegetables like zucchini, eggplants and red peppers, this healthy salad is seasoned with only fresh basil, fresh garlic, and extra virgin olive oil. This veggie salad is even better if prepared the day before so the vegetables have time to absorb all the flavors.

As soon as the barbecue season starts, zucchini, eggplants, and bell peppers are in season.

There are so many ways of cooking them; grilling is one of my favorites.

While some people like to cut their vegetables in large chunks, or bite-size pieces, I prefer to grill them cut into thick slices showing the gorgeous grill marks along the slices.

This grilled Summer salad recipe is the perfect side dish for a barbecue party, as it can be prepared ahead of time and served at room temperature.

For more Summer vegetable recipes, you can check: Italian baked ratatouille, Giambotta stew vegetables, stuffed peppers, and round stuffed zucchini.

What to use for grilling

If you are grilling a large quantity of vegetables, using a large gas or barbecue hot grill will speed up the process.

While controlling the temperature on a gas grill is easier, a charcoal barbecue will add that delicious charred flavor.

Ensure you cut large slices if you are cooking them on a grill rack so the vegetables do not fall between the grill grates.

If you don't have an outdoor grill, you can roast them on a grill pan or skillet pan, but it will take longer as you can only fit a small number of vegetables at a time.

How to cut and grill zucchini and eggplants

While the zucchini can be grilled cut in slices lengthwise, and there is no need to peel them, the eggplants should be also peeled as their skin can become hard.

To slice the vegetables, use a large sharp knife and try to make even slices.

If the slices are uneven, the thin side will burn while the large will remain raw.

1. Cut the zucchini into slices lengthwise. If you use a gas barbecue, the slices should be long and large enough not to fall between the grill.
2. Peel the eggplants and cut them into round slices.
3. Roast the sliced vegetables on the grill or in an iron pan. You do not need to add oil as long as the grill or the pan is very hot. Once cooked, the vegetables will detach from the grill or pan and can be turned easily.
4. Turn them and cook the other side.

How to grill peppers

The peppers, instead, should be grilled whole at a very high temperature so the skin burns away and the flesh remains chunky.

If you are using an outdoor grill, close the top so the temperature is high. If you don't have an outdoor grill, you can grill them in a very hot oven.

Once they are cold, the burned skin will peel easily.

But before cleaning the peppers, ensure they are cold, as hot water will leak out once opened.

Remove the stalk and the seeds and rinse under running water to remove any seeds attached.

1. Roast the peppers on the grill at a very high temperature
2. Turn until most of the skin is burned
3. Peel the peppers once cold
4. Remove the stalk and discharge all seeds

Seasoning grilled vegetables

In Italy, we like to keep the vegetable seasoning very simple in order to enhance their flavors.

I season them with salt, fresh sliced garlic, fresh basil, and good quality extra virgin olive oil.

Even better if prepared the day before so the vegetables have time to absorb the seasoning.

How to serve them

I like to serve those grilled vegetables as a side dish for barbecued meat.

Here we had them with a Florentine steak.

Serve them either in a large bowl or a large tray topped with fresh herbs.

As the vegetables remain chunky and they are full of flavors, they can also be served as a main in a salad for a vegan meal.

They go very well also with cheese and bread.

If you have leftover grilled vegetables, you can eat them with your favourite pasta and parmesan cheese.

They can also be served separately, each on its own serving dish with the same seasoning.

This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party

Store this grilled vegetable salad in the fridge in an airtight container, it will keep for up to 5 days.

Other vegetables and variations

You can use any of your favorite veggies for this simple recipe: red onion, yellow squash, portobello mushrooms or artichoke hearts.

Grilled vegetable salad is a healthy side dish you can have in summer as well as in winter.

Besides the extra virgin olive oil, you can add some balsamic vinegar, red wine vinegar, or lemon juice to season.

For extra flavour you can also add to the salad some cheese like feta cheese, blue cheese or crumbled goat cheese.

You can also mix it with pine nuts or creamy avocado.

Top tips

• I prefer to grill vegetables on a gas barbecue as I can better control the temperature. Also, I have a large Weber grill, and I can cook a large quantity in a very short time.
• If you don't have an outdoor grill, you can roast them on a skillet pan, but it will take longer as you can only fit a small number of vegetables.
• If you want to cook them on a charcoal barbecue, make sure you cut even slices; otherwise, a thin side will burn while the large will remain raw.
• Keep the vegetable seasoning very simple in order to enhance its flavors.
• Even better if prepared the day before so the vegetables have time to absorb the seasoning.
• They can be served as a vegan main or a side dish for barbecued meat.

Recipes you might also like

For more vegetarian recipes, check out the category: Vegetables

Also check the recipes below:

For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party

If you are making this grilled vegetable salad, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Grilled Vegetable Salad Recipe With Summer Vegetables

This grilled vegetable salad is a great side dish for Mediterranean style barbecue. Even better if prepared the day before, so the vegetables have time to absorb the flavour from the garlic, the basil and the extra virgin olive oil.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

⏲️Total Time 1 hour hour 10 minutes minutes

Servings: 5 people

Print Rate SaveSaved!

Author: Laura Tobin

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

• 2 eggplants
• 4 red peppers
• 5 zucchini
• 10 fresh basil leaves
• 5 cloves peeled garlic cloves
• 3 tablespoon olive oil extra virgin
• 1 teaspoon salt

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Equipment

• Grill Set
• Cutting board set

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Instructions

Grill the vegetables

• Roast the peppers on the grill and turn until most of the skin is burned
  4 red peppers
• Put aside and let them cool completely
• Peel the eggplants and cut them in round slices
  2 eggplants
• Cut the zucchini in slices lengthwise. If you are using a gas barbecue, the slices should be long enough so they do not fall in between the grill.
  5 zucchini
• Roast the eggplants and the zucchini in the grill or in an iron pan.
• Turn them and cook the other side.

Arrange and season them

• Peel the peppers once cold, discharge all seeds and mix all the vegetables in the same bowl.
• Mix all the vegetables in the same bowl seasoning with salt.
• Peel the garlic cloves and cut them into thin round slices.
  5 cloves peeled garlic cloves
• Cut the basil leaves in stripes and mix all with the vegetables adding salt and virgin olive oil.
  10 fresh basil leaves, 1 teaspoon salt, 3 tablespoon olive oil
• Best if this recipe is prepared the night before so the vegetables are left to rest and infuse with the garlic overnight

Video

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Notes

• I prefer to grill vegetables on a gas barbecue as I can better control the temperature. Also, I have a large Weber grill and I can cook a large quantity in a very short time.
• If you don't have an outdoor grill you can roast them on a skillet pan, but it will take longer as you can only fit a small number of vegetables. 
• If you want to cook them on a charcoal barbecue make sure you cut even slices otherwise a thin side will burn while the large will remain raw.
• Zucchini can be grilled cut in slices lengthwise and no need to peel them
• Eggplants should be sliced and peeled as the skin can become hard
• You do not need to add oil as long as the grill or the pan is very hot. Once cooked the vegetables will detach from the grill or pan and can be turned easily.
• Peppers instead should be grilled whole at very high temperature so the skin burns away and the flesh remains chunky.
• If you are using an outdoor grill close the top so the temperature is high. If you don't have an outdoor grill you can grill them in the oven.
• Once they are cold the burned skin will peel easily. But before you clean the peppers make sure they are cold as hot water will be leaking out once opened. 
• Keep the vegetable seasoning very simple in order to enhance their flavours. I season with salt, garlic, basil and good quality of extra virgin olive oil.
• Even better if prepared the day before, so the vegetables have time to absorb the seasoning.
• They can be served as a vegan main or a side dish for barbecued meat.
• They can also be served separately

Nutrition

Calories: 188kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 1144mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3455IU | Vitamin C: 161.6mg | Calcium: 60mg | Iron: 1.7mg

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