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Samantha Jones

Grilled Vegetable Summer Salad with Herb Vinaigrette

A vibrant, family-friendly summer salad featuring grilled vegetables, fresh herbs, and a zesty vinaigrette. Perfect for grilled gatherings, it combines smoky, crunchy, and refreshing textures.
Rezept drucken Pin Recipe
Vorbereitungszeit 30 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 50 Minuten
Portionen: 6 servings
Gericht: Pinterest
Küche: Mediterranean
Kalorien: 235
Ingredients Method Notes

Zutaten
  

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 1 eggplant
  • 1 cup cherry tomatoes
  • 1 cup cucumber (sliced)
  • 1/2 cup red onion (thinly sliced)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 clove garlic (minced)
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup walnut pieces
  • Salt and pepper
  • 1/2 teaspoon ground cumin
  • 6 oz halal flatbread (for serving)

Method
 

  1. Preheat grill to medium-high heat
  2. Wash and prep all vegetables
  3. Toss bell peppers, zucchini, and eggplant with 1 tablespoon olive oil, salt, pepper, and cumin
  4. Grill vegetables on both sides until charred (8-10 minutes), turning occasionally
  5. In a bowl, whisk together vinegar, lemon juice, honey, garlic, chopped herbs, and remaining 2 tablespoons olive oil
  6. Cool grilled vegetables, then slice into bite-sized pieces
  7. Toss warm grilled veggies with raw cucumber, cherry tomatoes, red onion, and walnuts
  8. Combine with vinaigrette just before serving
  9. Serve over crisp halal flatbread slices

Notizen

Use any summer vegetables like asparagus or mushrooms
Let salad sit 15-20 minutes for best flavor melding
Toasted unsalted nuts can substitute walnuts
Flatbread can be homemade or store-bought halal pita
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