Charred, colorful, and full of rustic flavor — this Smoky Grilled Veggie Salad is summer in a bowl. A mix of seasonal vegetables is lightly grilled to perfection, bringing out natural sweetness and a subtle smokiness. Tossed in a zesty lemon-herb dressing, it’s a dish that’s as wholesome as it is beautiful — perfect for picnics, barbecues, or light dinners.

Ingredients (Serves 2–3)

For the Salad:

  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small zucchini, cut into thick rounds
  • 1 small eggplant, sliced
  • ½ red onion, cut into wedges
  • ½ cup cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice or balsamic vinegar
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste

Optional Add-Ons:

  • ¼ cup feta cheese, crumbled
  • A handful of fresh basil or parsley leaves
  • 1 tablespoon toasted pine nuts or pumpkin seeds

Method

Step 1: Prep the Vegetables

Wash and dry all vegetables thoroughly. Slice them into even pieces to ensure they cook evenly on the grill. Drizzle with olive oil and season lightly with salt and pepper.

Step 2: Grill the Vegetables

Preheat a grill pan or outdoor grill over medium-high heat. Arrange the vegetables in a single layer. Grill each side for 2–3 minutes, or until tender with visible char marks. Cherry tomatoes can be grilled whole for a burst of smoky sweetness. Remove from the grill and let them cool slightly.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, smoked paprika, salt, and pepper until smooth. The dressing should be tangy, smoky, and slightly sweet — enhancing the vegetables’ natural flavor.

Step 4: Assemble the Salad

In a large serving bowl, combine all grilled vegetables. Drizzle the dressing over and toss gently until coated. Sprinkle feta cheese, chopped herbs, and toasted seeds over the top for extra texture and freshness.

Step 5: Serve Warm or Cold

This salad can be served warm for a cozy grilled flavor or chilled for a refreshing twist. Both versions deliver a delightful balance of charred and zesty notes.

Serving Suggestion

Serve alongside grilled chicken, fish, or tofu for a complete meal. It also pairs wonderfully with crusty bread or couscous for a Mediterranean-inspired spread.

Chef’s Tips

  • Even grilling: Avoid overcrowding the grill; space allows proper charring and prevents steaming.
  • Flavor depth: Add a splash of balsamic reduction or pomegranate molasses before serving for richness.
  • Make it vegan: Skip the feta and add avocado slices or roasted chickpeas for creaminess and protein.
  • Meal prep tip: Grill vegetables in advance and store in the fridge for up to 2 days; dress just before serving.
  • Aromatic touch: Add a pinch of cumin or smoked salt for an extra layer of earthy aroma.
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