Description
Garlicky Grilled Veggie Salad brings Mediterranean summer magic to your plate with charred zucchini, peppers, and eggplant. Fragrant herbs and lemon dressing create a fresh, tangy experience you’ll savor with each vibrant bite.
Ingredients
Scale
Main Vegetables:
- 6 to 8 garlic cloves, finely minced
Dressing Components:
- 3 tablespoons (45 milliliters) lemon juice
- ¼ cup (60 milliliters) olive oil
Herbs and Seasonings:
- ¼ cup chopped cilantro, or parsley; or both
- Salt, to taste
- Pepper, to taste
Instructions
- Thoroughly rinse all vegetables under cool running water, then gently pat them completely dry with clean kitchen towels or paper towels.
- Prepare vegetables by halving zucchini and mushrooms, cutting bell peppers into substantial wedges, and slicing red onion into robust rings approximately 1/2 inch (1.25 centimeters) thick.
- Arrange prepared vegetables on a spacious baking tray, then liberally drizzle with extra virgin olive oil, ensuring each piece is lightly coated.
- Create a flavorful seasoning blend by generously sprinkling kosher salt, freshly ground black pepper, smoked paprika, dried thyme, and crushed rosemary across the vegetables.
- Heat indoor grill pan or outdoor barbecue to medium-high temperature, targeting 500°F (260°C), ensuring surface is uniformly heated.
- Carefully position vegetable pieces onto heated grill surface in a single layer, avoiding overcrowding, which prevents proper caramelization.
- Grill vegetables for 3 to 4 minutes per side, rotating once to achieve attractive grill marks and enhance natural flavors. Zucchini might require approximately 5 minutes per side for ideal tenderness.
- For outdoor grilling, close lid periodically to accelerate cooking process and enhance smoky characteristics.
- Remove grilled vegetables and allow brief cooling before chopping into consistent bite-sized pieces approximately 1/2 inch (1.25 centimeters) wide.
- Transfer chopped grilled vegetables into a large mixing bowl, preparing for dressing.
- Craft dressing by whisking minced garlic, fresh lemon juice, extra virgin olive oil, finely chopped cilantro, and a pinch of sea salt in a small ceramic bowl until thoroughly combined.
- Gently pour prepared dressing over grilled vegetables, using two large serving spoons to toss and ensure even coating.
- Serve immediately while vegetables remain warm, allowing robust flavors to fully develop.
Notes
- Prep vegetables ahead of time to streamline cooking and ensure even grilling.
- Use high heat for perfect char marks and caramelized vegetable edges that enhance flavor intensity.
- Check vegetables midway through grilling to prevent burning and achieve optimal tenderness.
- Dressing works best when ingredients are whisked vigorously to create smooth, well-blended consistency.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days, allowing flavors to meld together.
- For extra depth, consider adding crumbled feta or toasted pine nuts as optional garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 165 kcal
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg