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Grilled Eggplant Zucchini and Peppers Salad. Quick and simple to make on the grill, perfect for a summer barbecue. Loaded with wonderful flavor.
Happy Wednesday!
We are halfway through the work week and there is a holiday weekend on the way.
And I just can not forget that this summer will be coming to an end. This means that we are almost done with grilling season.
I was debating if I should post this recipe. But the timing is just perfect, because if you decide that you like it, you can make it for Labor Day Weekend. (The official END of Grilling Season)!
I’m not even confident calling this dish a salad. Because it could also work as a side dish. It pairs great with grilled meat and even burgers. One of my favorite summer grilled vegetable salads and I love making it! And the best part – everyone around here loves it! It is one of my go-to recipes when I’m doing a summer party.
All you need to do for this recipe is: cut the zucchini lengthwise and eggplant crosswise into 1/3 to 1/2 inch slices. Spray or brush with olive oil. Grill zucchini, eggplant and peppers on medium-high heat, until charred and just beginning to soften. Feel peppers, if you’d like. Then you can chop eggplant, zucchini and peppers and add the dressing. Or you can serve the veggies as they are with the dressing on top.
The dressing is what creates the unique flavor in this dish. And it is so simple! Olive oil, apple cider vinegar, balsamic vinegar, salt, pressed garlic, chopped parsley and dill. So light and fresh.
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Grilled Eggplant Zucchini And Peppers Salad
Ingredients
- one medium or large eggplant
- 3 medium zucchini
- 12 mini peppers, (or 3 medium red or green peppers)
For the dressing:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp salt
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 2 garlic cloves, , minced or pressed
Other:
- cooking spray
Instructions
- Preheat gas grill to medium-high heat.
- Wash zucchini, eggplant and peppers. Slice zucchini lengthwise and eggplant crosswise into 1/3-1/2 inch thick slices. Spray zucchini, eggplant and peppers with cooking spray (or olive oil spray).
- Grill until vegetables are charred and beginning to soften. Turn once. Peppers will cook faster. Zucchini usually need 5 minutes per side and eggplant needs 6-7 minutes per side. (Grilling time may vary depending on the thickness of the vegetables and temperature of the grill.
- Remove from the grill. Peel peppers. When cool enough to handle, chop vegetables into 1/2 in cubes.
- In a bowl mix together olive oil, vinegar, balsamic, salt, honey, parsley, dill and garlic. Pour dressing over vegetables and mix to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Grilling Recipes
Chicken Skewers With Cabbage Slaw
Salmon With Lemon Basil Vinaigrette
Pesto Shrimp Skewers On The Grill
OMG! I am drooling. The name itself is so fabulous. I love how delicious and flavorsome this salad looks. Lovely share, Mira! 🙂
This salad sounds perfect for Labor Day weekend, Mira! I love the fresh ingredients in here and how simple this is. Sounds delicious! Pinned!
This salad looks packed with flavor and color! Love the grill marks on the veggies 🙂
No doubt Summer feels like it’s coming to an end, but Summertime produce is still abundant! Hooray for long weekends! If it were up to me, every weekend would be three days. I absolutely adore eggplant and yours looks perfectly grilled with the peppers and that dressing sounds divine! Thank you for this, Mira and enjoy your loooong weekend!
I feel like grilling is appropriate until the first snowfall so it is totally reasonable for you to post this now! Perfect for this weekend’s festivities!
I think grilling eggplant is the best way to prepare it. It just gives it the tastiest smokiest flavor and paired with peppers this is a delicious salad.
Done in true fall fashion!! Love the colors and flavors here a must for the weekend! Thanks for sharing this one!! 🙂
Thanks Tonya!
This grilled veggie salad looks and sounds seriously delicious, Mira! I’m wishing the summer could last longer so I can enjoy more recipes like this one! I love the dressing too, great flavours. Pinned ready to try! 😀
WOW these look amazing! Your photos really sell it. I’m making this spread for sure.
This is the kind of salad I can eat everyday! YUM!