Grilled Vegetable Salad


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grilled vegetable salad Follow Me on Pinterest Amanda and I stopped for lunch at a small family-run Armenian restaurant. The meal was fine but what sticks in our memory was the first course — a grilled vegetable salad. The flavor of the grilled vegetables and the dressing blended perfectly. We could have made a meal on it that day. We came home and I closely duplicated the recipe (and, in fact, we have made meals on this salad at home). This is my version of that grilled vegetable salad. Bon appetit!

Serves: 6

Ingredients: Grilled Vegetable Salad

  • 1 large eggplant cut in ½ inch cubes

  • ½ pound mushrooms, sliced
  • 2 large, thick fleshed sweet pepper – red or yellow bells are a good choice – cut in ½ inch cubes
  • 2 large ripe tomatoes, peeled and cut in ½ inch cubes
  • 6 large cloves of garlic, minced
  • ½ cup sliced black olives
  • ½ cup finely minced fresh parsley (flat-leafed)
  • ½ cup olive oil
  • ¼ cup lemon juice (a dash of red wine vinegar if you like more acid)
  • Salt and pepper to taste

Steps: Grilled Vegetable Salad

  1. Wash and chop all the fresh produce and herbs.

  2. Divide the minced garlic into three portions. One portion for the eggplant, one for the mushrooms and one for the peppers.
  3. Keeping your three vegetables separate, toss them with garlic and olive oil.
  4. Arrange the veggies on cookie sheets to roast in a 450 degree oven. Keep the vegetables separate, even though two may share a baking sheet. The mushrooms will finish first, the peppers second, and then the eggplant. Be sure the vegetables are only one layer deep in the pan to ensure over-all good roasting.
  5. As the vegetables finish, pile them into a large bowl for tossing.
  6. Add the tomatoes, parsley, black olives, lemon juice, and toss, toss, toss. You want every piece of vegetable coated with the garlic oil that was created in the roasting process.
  7. Salt and pepper to taste.
  8. Add lemon juice, olive oil, (and vinegar) a little at a time until your salad is dressed to your satisfaction.

Grilled Vegetable Salad Uses

Inspired from Armenian cooking in the first place, this salad is a natural fit with lamb and beef dishes. For a vegetarian option, serve it over a bed of lettuce or in a pita bread. It packs well for lunch as-is. This is a very versatile grilled vegetable salad.

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  1. Easy Grilled Salmon
  2. Red Cabbage Salad
  3. Greek Roasted Potatoes
  4. Smoked Haddock: Fun Stuff In My Kitchen
  5. Baked Tilapia

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7 Responses to Grilled Vegetable Salad
  1. Vegetable is the best choice of food because of the nutrients we can get from these food group. While grilling is the best way of cooking our food because of its no grease cooking. As a result of these two, for sure we can surely achieve a healthy lifestyle.

  2. I actually don’t add too many ingredients in salads so the number of ingredients you’ve used looks more to me but I’m tempted as well. Maybe its time I experimented with salads and make my salads look more interesting.

  3. What I like with the recipe is its absolutely healthy. The salad ingredients plus the way of cooking the salad is a perfect combination for those who want to stay healthy.

  4. very great recipe, I will tell my wife to make this recipe at home

  5. I love vegetables and thank you for this wonderful recipe. I might do this tomorrow for my grandfather’s birthday. :)

  6. Joe

    Lots of ingredient there. A cluttered salad can be unpleasant but this looks like a nice mix.

  7. This is a good variation on our usual veggie salads at home. I think this would be a good recipe to try out for everyone. I will surely follow and let you know if my family liked it.

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