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A large and small bowl filled with grilled vegetables salad and two serving spoons in the large bowl.
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5 / 2 votes

Easy Grilled Vegetable Salad

Feel free to swap in your favorite veggies in this easy grilled vegetable salad.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 299

Ingredients

For the dressing

  • 4 garlic cloves, finely chopped
  • 2 large red chiles, such as Fresno, finely chopped
  • 1 small handful fresh flat-leaf parsley, chopped
  • 1/2 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon sea salt

For the grilled vegetable salad

  • 8 small Roma or plum tomatoes, halved lengthways
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground pepper
  • 1 large eggplant, cut into 2-inch (5-cm) chunks
  • 1 pound 2 ounces green beans
  • 1 red onion, finely sliced
  • 1 handful fresh dill, chopped
  • 1 handful fresh basil leaves, chopped
  • 1 handful chopped fresh flat-leaf parsley
US - Metric

Instructions

Make the dressing

  • Combine the dressing ingredients in a small bowl and leave to infuse while you grill the vegetables.

Make the grilled vegetable salad

  • Prepare a gas or charcoal grill or firepit for medium-high heat.
  • Place the tomatoes in a large bowl. Add 1 tablespoon of the olive oil, season well with salt and pepper and toss gently. Arrange the tomatoes, cut side down, on the grill just until they develop grill marks, 2 to 3 minutes. Don’t overcook them.
  • Turn the tomatoes and cook for 2 to 3 minutes more. Use tongs to transfer them to a large bowl.
  • Add the eggplant to the same bowl you tossed the tomatoes in. Pour in another tablespoon of the olive oil and season well with salt and pepper. Toss the eggplant to coat in oil.
  • Grill the eggplant, turning often, until golden and tender, 10 to 12 minutes. Add to the bowl with the tomatoes.
  • Finally, plunk the beans into the same large mixing bowl, add the remaining olive oil and season well with salt and pepper. Toss the beans well and lay them carefully on the grill (don’t let them fall through the cracks). Grill, turning often, until nicely charred, 8 to 10 minutes. Use tongs to transfer them to the bowl of eggplant and tomatoes.
  • Spoon some of the dressing over the warm veggies. Give a quick toss and season to taste.
  • Stir in the red onion, dill, basil, and parsley. Add the remaining dressing and serve warm or at room temperature.

Nutrition

Serving: 1portion | Calories: 299kcal | Carbohydrates: 17g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 402mg | Fiber: 6g | Sugar: 9g