Best Mediterranean Grilled Vegetable Salad Recipes

Spinach Salad with Grilled Mediterranean Vegetables image

Provided by Danny Boome

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 small orange bell pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1/4 cup olive oil, plus more to taste
Salt and freshly ground black pepper
1/2 cup feta cheese, diced
1/4 cup kalamata olives, pitted
3 cups baby spinach
1 cup packed basil leaves

Steps:

Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

Mediterranean Grilled Vegetables image

Provided by ilise19

Time 25m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
½ teaspoon dried rosemary
½ teaspoon dried oregano
8 large mushrooms, quartered
1 large zucchini, quartered
1 large green bell pepper, cut into pieces
1 large red onion, cut into pieces

Steps:

Preheat an outdoor grill for high heat.
Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 6.8 g, Fat 4.8 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 3.3 g

Mediterranean Grilled Vegetable Salad image

Provided by Maria *

Time 35m

Number Of Ingredients 16

•olive oil for brushing vegetables
1 large onion, sliced
2 large zucchini, sliced
2 red bell peppers, seeded and quartered
2 medium eggplants, sliced in 1/2 inch thick rounds
1 large potato, parboiled and sliced
•crumbled feta cheese for serving
FOR THE VINAIGRETTE
5 Tbsp olive oil
1 clove garlic clove, peeled and smashed with the flat side of knife
3 Tbsp balsamic vinegar
1 tsp dried mint
1 tsp dried oregano
A pinch dried marjoram
1/2 tsp salt
1/4 tsp freshly ground black pepper

Steps:

1. Prepare the vinaigrette by adding the ingredients to a small bottle or bowl and shake or whisk together. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld. Discard the garlic clove before using.
2. Heat the grill to medium high. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
3. Cut larger pieces into chunks and toss with dressing in a large bowl. Sprinkle with crumbled Feta cheese and serve immediately. ENJOY!!!