Mediterranean Grilled Vegetable Salad

Written By Judy Doherty, MPS, PCII
Mediterranean Grilled Vegetable Salad

Mediterranean Grilled Vegetable Salad

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
8 Min
Total time
18 Min
Grill your veggies then chop and toss to make a salad that is rich with flavor and inspired from the Mediterranean region.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 onion, sliced
  • 1 bell pepper, core and stem removed, cut in quarters
  • 1 yellow squash, sliced
  • Foil and a little vegetable oil
  • Salad:
  • 1 tsp olive oil
  • 2 tsp red wine vinegar
  • 2 tablespoons of chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1 lemon, juice and zest
  • pepper to taste
  • Garnish:
  • 1 cup cherry tomatoes, stem removed

Instructions

  1. Grill the sliced vegetables on a hot grill with oil and foil. Turn the vegetables after about 2-4 minutes when they are browned and cook until almost tender, about 3 more minutes. Remove the vegetables as they are done and place on a platter. The onions will probably take longer to cook than the squash.
  2. Allow the vegetables to cool slightly. Dice them with a sharp knife and place them in a mixing bowl. Toss with olive oil, vinegar, lemon, garlic and basil. Add pepper to taste.
  3. Chef's Tips: Feel free to mix up the types of vegetables that you use for this salad.

Nutrition Facts

Calories

80.87

Fat

3.55 g

Sat. Fat

0.56 g

Carbs

12.08 g

Fiber

4.19 g

Net carbs

7.86 g

Sugar

7.13 g

Protein

2.43 g

Sodium

9.99 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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