Grilled Summer Vegetable Salad
Image Credit: Williams-Sonoma


  • Keywords
  • Easy
  • Healthy
  • Quick
  • Cuisine
  • American Nouveau
  • Core Ingredients
  • Veggies
  • Compatible Diets
  • No Red Meat
  • Vegetarian
  • Pescetarian
  • Not vegetarian

This colorful salad is hearty enough for a main course dish.


Contributor Williams-Sonoma Gallery Recipe
Prep Time35 min


If you don't have a grill, use a broiler!

  • 1 largeeggplant,

    cut lengthwise into thick slices

  • 3yellow summer squash,

    cut lengthwise into thick slices

  • 1/4 cup(s)olive oil
  • 3 tbspolive oil
  • 1/4 tspsalt
  • salt,

    to taste

  • fresh ground pepper,

    to taste

  • 1/2 tspdried oregano
  • 1 tbspbalsamic vinegar
  • 1 tspdijon mustard
  • 4tomatoes,

    cored and quartered

  • 3 ounce(s)mixed baby greens
  • 2/3 cup(s)goat cheese,



  1. Grill the vegetables: Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler.

  2. Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 Tbs. olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.

  3. View full recipe at Williams-Sonoma