Grilled Veggie Salad

Millie Johnson


This is good warm or cold! Don't over cook veggies,you want them al dente.(they will continue to cook from the carryover heat.)


★★★★★ 3 votes

8 - 10


  • 3 medium
    yellow squash
  • 2 medium
    egg plants
  • 3 medium
  • 1 large
    red onion
  • 1/4 c
    olive oil
  • 1
  • 1/2 c
    fresh cilantro (or parsley) chopped
  • 1 tsp
    roasted garlic ( i used the minced kind in a jar )
  • ·
    kosher salt
  • ·
    fresh cracked pepper
  • 1 pt
    grape tomatoes

How to Make Grilled Veggie Salad


  1. Peel and slice onion into 1/4 inch slices. Wash and dry squash, zucini, and egg plant into 1/4 inch slabs.( Leave Peels ON )Zest 1/2 of the lemon and juice 1/2 also. Wash and dry grape tomatoes.
  2. brush all veggies with olive oil and lightly salt and pepper. Starting with onion (you need to cook onion the longest,till it is carmalized slightly) put veggies on VERY HOT grill,brushed side down, single layered, and brush top side with olive oil and salt & pepper lightly. Grill 1 - 2 minutes each side. You do not want them limp.Reserve 2 tablespoons oil.
  3. After grilling, dice into 1/4 inch cubes. In large bowl combine veggies,lemon juice and zest,cilantro,roasted garlic,grape tomatoes,and remaining olive oil. Salt and pepper to taste. gentlely mix. Serve warm or chill in fridge.

Printable Recipe Card

About Grilled Veggie Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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