Grilled Vegetable Salad {A Meatless Monday Recipe

Grilled Vegetable Salad {A Meatless Monday Recipe

This grilled vegetable salad is made with fresh summer squash, eggplant, zucchini, red bell pepper, shiitake mushrooms, and tomatoes grilled and combined together to make a warm salad with grilled crusty bread fresh spinach and a delicious tomato juice dressing.

David and I are always inspired by one of Bobby Flay. We just hit the local farmers’ market again, when we saw him grill veggies for a recipe for grilled Ratatouille salad. We decided to make a similar salad but we put our spin on it to come up with our own grilled vegetable salad. That I’m about to share with you.

Summer squash, eggplant, zucchini, bell pepper, mushrooms and tomatoes all grilled to make a warm grilled vegetable salad with bread and dressing. | TheMountainKitchen.com

As you can tell by the picture above, the rain held off just until we could get the last of the veggies off the grill. We could see it coming across the valley. We got everything off the grill and in the house. Then it poured for about 5 minutes. We were glad we were able to get our veggies grilled before the rain came. And I was glad it was over so quickly, so I could get my plated camera shot on the deck rail before eating. We managed to pull off this grilled vegetable salad just in time!

Mother Nature is sure intense sometimes…

Summer squash, eggplant, zucchini, bell pepper, mushrooms and tomatoes all grilled to make a warm grilled vegetable salad with bread and dressing. | TheMountainKitchen.com

How To Make Grilled Vegetable Salad

Make the Dressing:

Cut the large tomato into quarters and place them into a sieve. Sprinkle a little bit of salt of the quarters and let sit for about 5 minutes. Squeeze each piece of the tomato and press to extract as much tomato juice as you can (You may use the back of the spoon to press the tomato into the sieve to release more juice). Discard sieve with tomato chunks and pulp. Poor the extracted juice into a jar with a lid. Add mustard, vinegar, oil, basil, salt and pepper. Place the top back onto the jar and shake well. Set aside, until needed.

Dressing: Feel free to use any dressing you would like. David does not like the one I use (he’s cray cray) for this recipe. He made a quick vinaigrette with red wine vinegar and oil.

Summer squash, eggplant, zucchini, bell pepper, mushrooms and tomatoes all grilled to make a warm grilled vegetable salad with bread and dressing. | TheMountainKitchen.com

Fire Up The Grill!

Preheat a charcoal or gas grill to high.

Meanwhile, mix the olive oil, garlic powder, salt, and pepper in a small bowl with a whisk. Whisk well.

Using a brush, brush the all of the vegetables with oil mixture on all sides. Brush the cut side of the bread with the oil mixture, also.

Place the zucchini, squash, and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes.

Summer squash, eggplant, zucchini, bell pepper, mushrooms and tomatoes all grilled to make a warm grilled vegetable salad with bread and dressing. | TheMountainKitchen.com

Flip the vegetables and cook, covered, until they are tender, another 2 to 3 minutes.

Remove the vegetables from the grill. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 more minutes should do it. When the pepper is done, place it in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.

Place the mushrooms on the grill and put the tomatoes in a grill basket (if you don’t have a grill basket aluminum foil works great). Grill, covered, shaking the basket occasionally, until charred and softened about 5 minutes. Grill the bread, cut-side down, until golden and toasty, about 3 minutes. At this point, the mushrooms may be ready to take off. Their size will determine if more time is needed.

Flip the bread and grill for one more minute. Transfer to the cutting board with the vegetables.

Seed and chop the bell pepper; de-ring onions, chop zucchini, squash, eggplant and bread into bite-size cubes. Slice mushrooms. Combine vegetables and bread in a large bowl, add in spinach, season with salt and pepper and toss.

Summer squash, eggplant, zucchini, bell pepper, mushrooms and tomatoes all grilled to make a warm grilled vegetable salad with bread and dressing. | TheMountainKitchen.com

To Serve:

Plate the salad. Shake dressing well and drizzle over salad.

This is a perfect grilled vegetable salad. It can also help use up some of those extra veggies you have on hand before they go bad. Give it a try for Meatless Monday or any day of the week!

Grilled Vegetable Salad

Summer squash, eggplant, zucchini, bell pepper, mushrooms and tomatoes all grilled to make a warm grilled vegetable salad with bread and dressing.
Course Main Course, Salad, Side Dish
Cuisine Meatless Monday, Vegetarian
Keyword grilled, Grilled Salad, salad, vegetable
Total Time 1 hour
Servings 4
Calories 608kcal

Ingredients

  • 1 large tomato
  • ½ teaspoon Dijon mustard
  • 1 tablespoon white vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 small handful basil finely chopped
  • Kosher salt and fresh cracked black pepper to taste

The Veggie Salad

  • 4 small zucchini cut in half lengthwise
  • 4 small yellow squash cut in half lengthwise
  • 2 “baby” Japanese eggplants halved lengthwise
  • 4 large shiitake mushroom caps chopped
  • 2 white onions sliced in ¼” or wider slices, rings left together
  • 1 pint cherry tomatoes whole
  • ½ cup extra virgin olive oil
  • ½ teaspoon garlic powder
  • Kosher salt and fresh cracked black pepper to taste
  • ½ loaf Crusty Italian or Ciabatta Bread split in half horizontally
  • 1 fresh Spinach large handful

Instructions

Directions

  • Make the Dressing*: Cut the large tomato into quarters and place them into a sieve. Sprinkle a little bit of salt of the quarters and let sit for about 5 minutes. Squeeze each piece of the tomato and press to extract as much tomato juice as you can (You may use the back of the spoon to press the tomato into the sieve to release more juice). Discard sieve with tomato chunks and pulp. Pour the extracted juice into a jar with a lid. Add mustard, vinegar, oil, basil, salt, and pepper. Place the top back onto the jar and shake well. Set aside.
  • Heat a charcoal or gas grill to high.
  • Mix olive oil, garlic powder, salt, and pepper in a small bowl with a whisk. Whisk well.
  • Using a brush, brush the all of the vegetables with oil mixture on all sides. Brush the cut side of the bread with the oil mixture, also.
  • Place the zucchini, squash, and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes.
  • Flip the vegetables and cook, covered, until they are tender, another 2 to 3 minutes.
  • Remove the veggies from the grill. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 more minutes should do it. When the pepper is done, place it in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  • Place the mushrooms on the grill and put the tomatoes in a grill basket (if you don’t have a grill basket stay tuned to tomorrow’s Kitchen Tip to find out what you can use instead). Grill, covered, shaking the basket occasionally, until charred and softened; about 5 minutes. Grill the bread, cut-side down, until golden and toasty, about 3 minutes. At this point, the mushrooms may be ready to take off. Their size will determine if more time is needed.
  • Flip the bread and grill for one more minute. Transfer to the cutting board with the vegetables.
  • Seed and chop the bell pepper; de-ring onions, chop zucchini, squash, eggplant, and bread into bite-size cubes. Slice mushrooms. Combine vegetables and bread in a large bowl, add in spinach, season with salt and pepper and toss.
  • Plate. Shake dressing well and drizzle over salad.

Notes

Dressing: Feel free to use any dressing you would like. David does not like the one I use (he’s cray cray) for this recipe. He made a quick vinaigrette with red wine vinegar and oil.
Recipe adapted from Bobby Flay

Nutrition

Calories: 608kcal | Carbohydrates: 58g | Protein: 12g | Fat: 39g | Saturated Fat: 5g | Sodium: 317mg | Potassium: 1552mg | Fiber: 12g | Sugar: 19g | Vitamin A: 1395IU | Vitamin C: 81.5mg | Calcium: 86mg | Iron: 2.6mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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