Grilled Vegetable Salad

This veggie salad can be grilled and chilled the night before serving to intensify flavors.

Serves: 4Hands-on: 15 minutesTotal: 2 hours 25 minutesDifficulty: Easy

Serves: 4


  • 2 medium red bell peppers, cut in wide strips
  • 2 medium zucchini, sliced lengthwise
  • 1 medium eggplant (½ lb.), cut in half lengthwise
  • 2 medium yellow squash, sliced lengthwise
  • ¼ cup fresh parsley, chopped
  • ¼ cup balsamic vinegar
  • 1 tsp. extra-virgin olive oil
  • ¼ tsp. salt
  • 1 clove fresh garlic, minced


  • Heat a grill or electric griddle. Place all vegetables on grill and cook for 10 to 12 minutes, turning occasionally.
  • Remove veggies from the grill, cut them into smaller pieces, and place in a bowl. In a separate bowl add remaining ingredients and whisk well.
  • Pour mixture over veggies and cover. Refrigerate at least 2 hours before serving.