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–+ servings
Olivia

Grilled Vegetable Salad

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Grilled vegetable salad with peppers, tomatoes, eggplant, and zucchini tossed simply. A fresh Let’s Veg recipe perfect for light, smoky meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American, Italian
Calories: 202
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium eggplant sliced
  • 2 medium zucchini sliced
  • 3 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • Simple Dressing
  • 1½ tbsp olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • 1 clove garlic minced (optional)
  • Optional Finish
  • Fresh basil or parsley chopped
  • Crumbled feta or shaved Parmesan

Equipment

Nonstick Grill Pan
Nonstick Grill Pan
$29.99 $19.99
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03/04/2026 09:02 am GMT
Nonstick Grill Pan 

Cooking Instructions
 

  1. Preheat grill or grill pan to medium-high heat.
  2. Toss vegetables with olive oil, salt, and black pepper.
  3. Grill vegetables for 3-5 minutes per side, until tender and lightly charred.
  4. Transfer to a serving bowl and let cool slightly.
  5. Whisk dressing ingredients and drizzle over vegetables.
  6. Toss gently and finish with herbs or cheese if using.
  7. Serve warm or at room temperature.

Nutrition

Calories: 202kcalCarbohydrates: 14gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 12mgPotassium: 651mgFiber: 5gSugar: 8gVitamin A: 1214IUVitamin C: 114mgCalcium: 33mgIron: 1mg

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.

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