Dinner / Salad / Seasonal - Summer

Grilled Vegetable Salad with Fresh Herbs

4 Servings

Prep time: 15 minutes | Cook time: 20 minutes

Diet Style

GF
HF
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Grill or grill pan
  • Serving platter
  • Large glass bowl
  • Plastic wrap

Ingredients

  • 6 oz. mozzarella cheese, torn into pieces
  • 1 large eggplant, sliced lengthwise (about ¼ inch thick)
  • 1 large zucchini, sliced in rounds (about ¼ inch thick)
  • 6 ounces cherry tomatoes, halved (about 1 ½ cups)
  • 1 lb. fresh asparagus, hard ends trimmed
  • ¼ cup fresh mint, roughly chopped
  • ¼ cup fresh basil, roughly chopped
  • 1 red bell pepper or 1 jar roasted red peppers
  • ¼ cup extra-virgin olive oil, more as needed
  • ¼ cup kalamata or Greek olives, pitted and sliced
  • 1 tablespoon capers, drained (available jarred in the condiment section or most grocery stores)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red vinegar
  • Freshly ground black pepper to taste
  • Kosher salt to taste

Directions

  1. Preheat grill

    Preheat grill to 400º.

  2. Grill peppers

    Place the red bell pepper over the hottest part of the grill and grill it until the skin blackens on all sides. Remove the pepper from the grill and place it in a large glass or ceramic bowl, then cover with plastic wrap or plate and set aside.

  3. Toss veggies in oil and grill

    Toss the eggplant, zucchini, and asparagus in olive oil. Season with salt and pepper, then place the mixture on your grill. Cook all veggies until they're nicely browned on each side and then remove them, placing them on the platter.

  4. Prepare peppers

    Remove cover from pepper and carefully peel the blackened skin off and remove seeds and stem. Slice pepper into strips.

  5. Toss peppers, tomatoes, capers, and olives

    Toss roasted pepper, tomatoes, capers, and olives with oil and vinegar.

  6. Combine all veggies

    Arrange all grilled veggies on a platter and pour oil and vinegar mixture over grilled veggies.

  7. Top with cheese and serve

    Top with chopped herbs and mozzarella cheese, and enjoy immediately.

Chef Gary in YMCA chef uniform

Chef's Note:

This is a great side dish for serving with seafood, meat, or chicken, or all on its own! Veggies can be grilled a day or two in advance. Salad is good cold, at room temperature or straight off the grill. If you do not have a grill, you can roast the veggies in a 325º oven or use a grill pan. Roasted red peppers are available jarred in the condiment aisle of most grocery stores.

Nutrition Info

Per Each Serving

  • Calories

    389

  • Fat

    29g

  • Saturated Fat

    9g

  • Protein

    16g

  • Total Carbs

    22g

  • Fiber

    10g

  • Sugar

    9g

  • Sodium

    432mg

  • Cholesterol

    38mg