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Sunday BBQ: Grilled Vegetable Salad

When piled high on a plate, a salad of grilled veggies is just as hearty as a slab of steak. Grilling the vegetables is a great way to bring out their full, rich flavor.

This salad is packed with thickly cut zucchini, eggplants, and peppers. A quick lemon vinaigrette adds a tart freshness and a sprinkling of goat cheese adds a lush creaminess. Serve with a cold beer and a chunk of grilled, crusty bread for a delicious dinner. To take a look at the recipe,


Grilled Vegetable Salad

Grilled Vegetable Salad

Grilled Vegetable Salad


  1. 1 garlic clove, halved
  2. Kosher salt
  3. 3 tablespoons extra-virgin olive oil, plus more for brushing
  4. 1 tablespoon fresh lemon juice
  5. 1/4 cup pine nuts
  6. 1 large onion, sliced 1/2 inch thick
  7. 2 small eggplants, sliced crosswise 1/2 inch thick
  8. Two 6-ounce zucchini, sliced crosswise 1/2 inch thick
  9. Two 6-ounce yellow squash, sliced crosswise 1/2 inch thick
  10. Freshly ground pepper
  11. 1 red bell pepper
  12. 1 yellow bell pepper
  13. 1 large head romaine lettuce (1 1/4 pounds), quartered lengthwise
  14. 1/4 pound fresh goat cheese, crumbled (1 cup)


  1. Light a grill. In a mortar, pound the halved garlic to a paste with 1 teaspoon of salt. Stir in 3 tablespoons of the olive oil and the lemon juice.
  2. In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
  3. Thread the onion slices onto two parallel 10-inch skewers. Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
  4. Brush the bell peppers and lettuce with olive oil.
  5. Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender. The onions will take about 5 minutes per side; the eggplant, zucchini and squash, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
  6. Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
  7. Put a lettuce wedge on each plate. Mound the vegetables on the lettuce and sprinkle with the cheese and toasted pine nuts.
  8. Pass the lemon vinaigrette at the table.

Serves 4.

aimeeb aimeeb 9 years
Eh, not sure if I'd like this.
paine paine 9 years
looks good.
emalove emalove 9 years
This looks so delicious...I am obsessed with grilled eggplant, probably my favorite veggie ever. And grilled zucchini is so yummy too.
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