This grilled vegetable salad is warm, rustic, and full of depth. Peppers, tomatoes, eggplant, and zucchini are grilled until tender and lightly charred, then brought together with a simple dressing that lets the vegetables shine. It’s perfect as a side or a light main.
This is Let’s Veg comfort with a smoky edge.
Grilled Vegetable Salad
Grilled vegetable salad with peppers, tomatoes, eggplant, and zucchini tossed simply. A fresh Let’s Veg recipe perfect for light, smoky meals.
Ingredients
Equipment
Nonstick Grill Pan
Cooking Instructions
- Preheat grill or grill pan to medium-high heat.
- Toss vegetables with olive oil, salt, and black pepper.
- Grill vegetables for 3-5 minutes per side, until tender and lightly charred.
- Transfer to a serving bowl and let cool slightly.
- Whisk dressing ingredients and drizzle over vegetables.
- Toss gently and finish with herbs or cheese if using.
- Serve warm or at room temperature.
Nutrition
Notes
Preheat grill or grill pan to medium-high heat.
Toss vegetables with olive oil, salt, and black pepper.
Grill vegetables for 3–5 minutes per side, until tender and lightly charred.
Transfer to a serving bowl and let cool slightly.
Whisk dressing ingredients and drizzle over vegetables.
Toss gently and finish with herbs or cheese if using.
Serve warm or at room temperature.