Grilled Veggie Salad

Summer produce is at the height of it’s season and these great veggies take on great flavors when grilled.

This recipe takes everyday veggies and grills them, and serving it as a salad. This would be a great side dish wtih grilled steak, burgers or just on it’s own as the main course.

Food photography by Kate Dwyer Photography

  • 1 Eggplant
  • 1 Zuchinni
  • 1 Yellow Squash
  • 1 Bunch of Scallions
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 4 oz Gorgonzola Cheese
  • 1 lb of Spring Mix (Mesculin Mix)
  • Balsamic Vinaigrette
  • Olive Oil
  • Salt
  • Pepper

Slice the eggplant, zuchinni, yellow squash and red bell pepper lengthwise. Cut the red onion into thick rings.

Liberally season the vegetables with olive oil, salt and pepper.

Grill until grill marks are present and veggies are tender. Cut the veggies into 1 inch pieces.

Arrange the grilled vegetables on top of the bed of lettuce and sprinkly with gorgonzola cheese.

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