Grilled Summer Vegetable Salad Recipe
The fresh flavors of grilled summer vegetable salad - summer squash, zucchini and eggplant - make a fantastic summertime side when mixed with feta cheese and a light vinaigrette.
Servings: 4 Servings as a Side Dish
Calories: 247kcal
Ingredients
- 2 crookneck or yellow summer squash cut into ½-inch slices
- 1 medium zucchini cut into ½-inch slices
- 1 Japanese eggplant cut into ½-inch slices
- ⅓ cup + ½ cup extra-virgin olive oil divided
- salt and pepper
- ¼ cup balsamic vinegar
- 12 basil leaves chiffonaded (rolled, then thinly sliced)
- 12 mint leave chiffonaded
- ⅓ cup crumbled good-quality feta cheese
Instructions
- Preheat a grill to high heat.
- Combine the crookneck or yellow squash, zucchini, and eggplant slices in a medium bowl and toss with ⅓ cup olive oil. Season with salt and pepper.
- Place the vegetable slices on the hot grill and cook until the vegetables are just tender, turning once. Remove the vegetables from the grill, cut them into 1-inch pieces, and place in a medium-sized bowl.
- In a small bowl, slowly whisk ½ cup of extra-virgin olive oil into balsamic vinegar. Season with salt and pepper. Toss the vegetables with some of the vinaigrette. You shouldn't need all of it, but add to your taste.
- Thinly slice about a dozen each of basil and mint leaves. Toss with the vegetables. Top with feta cheese. Serve at room temperature.
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com
Nutrition
Calories: 247kcal | Carbohydrates: 11g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 295mg | Potassium: 549mg | Fiber: 4g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 27.9mg | Calcium: 39mg | Iron: 1mg