Grilled Vegetable Salad Recipe

I recently discovered this amazing recipe for grilled veggies salad which combines the irresistible flavors of charred eggplant, zucchini, mushrooms, and peppers with a zing of pesto and rich goat cheese. I absolutely love how it invites family and friends for a vibrant farm-to-table experience celebrating fresh taste and togetherness.

I recently experimented with a Grilled Vegetable Salad that quickly became one of my favorite low carb side dishes. I started with a thick slice of eggplant, fresh zucchinis and vibrant red bell peppers that I seasoned with salt, pepper and brushed lightly with olive oil.

While grilling, the vegetables take on a slightly charred flavor that makes them extra tasty. I also tossed in some quartered mushrooms and thick slices of onion for that extra crunch and depth of flavor.

Once off the grill, I drizzled a generous half cup of pesto over them and sprinkled 4 oz of crumbled goat cheese all over the top. I like to finish it with a few fresh basil leaves on top which not only add a pop of color but also a hint of fragrant goodness.

This dish is perfect if you’re into something light that still packs a punch of flavor, and its a great option for a sat night dinner or as a grilled side dish to your meat vegetable meals.

Why I Like this Recipe

I really love this recipe because:
1. I love how the veggies get those perfect char marks while still staying tender and flavorful.
2. The mix of pesto and goat cheese just makes every bite pop with flavor and a bit of tang.
3. Its low carb nature makes it a guilt-free dish that still feels rich and satisfying.
4. It’s super easy to make and always impresses my friends when they see the colorful, grilled display.

This grilled vegetable salad with goat cheese is hands down one of my favorite sides for any meal. I start off by grilling thick slices of eggplant and zucchini until they get these awesome charred lines, then I toss red peppers, mushrooms, and onion slices in olive oil with some salt and pepper and throw them on the grill too. Once all the veggies are cooked, I arrange them on a dish and drizzle a generous amount of pesto on top, then sprinkle crumbled goat cheese over everything. If I have some fresh basil lying around, I add that as well. It’s a simple but really tasty dish thats low carb yet full of flavor, and I always enjoy how the smokey grilled taste mixes with the fresh pesto and cheese.

Ingredients

• Eggplant: versatile veggie high in fiber and easily absorbs flavors during grilling.
• Zucchini: low carb, juicy, and packed with vitamins to give a healthy lift.
• Red Bell Peppers: sweet and crunchy, they add lots of vitamin C and fiber.
• Mushrooms: earthy flavor, low in calories and help bring an umami kick.
• Olive Oil: healthy fat that bestows smooth texture and sheen on youre veggies.
• Goat Cheese: tangy creaminess that uplifts the salad with extra protein punch.
• Pesto: herbal sauce bursting with baisl and garlic, giving a zesty flavor boost.

Ingredient Quantities

• 1 medium eggplant, cut into 1-inch thick slices
• 2 medium zucchinis, sliced lengthwise
• 2 red bell peppers, deseeded and cut into strips
• 8 oz mushrooms, quartered
• 1 large onion, cut into thick slices
• 3 tbsp olive oil (plus extra for brushing)
• Salt, to taste
• Pepper, to taste
• 1/2 cup pesto
• 4 oz goat cheese, crumbled
• Fresh basil leaves (optional garnish)

How to Make this

1. Preheat your grill to medium-high heat.

2. Brush the eggplant slices with olive oil and season them with salt and pepper. Place them on the grill and cook for about 3-4 minutes per side until nice char marks develop.

3. Do the same with the zucchini slices; brush them lightly with olive oil and season then grill about 2-3 minutes per side.

4. In a bowl, toss the red bell pepper strips, quartered mushrooms, and thick onion slices with the remaining olive oil, salt, and pepper.

5. Grill the red peppers, mushrooms, and onions for about 5-7 minutes until they are tender and have those great grill marks.

6. Once all the vegetables are grilled, arrange them on a serving dish in a pretty display.

7. Drizzle the pesto evenly over the warm veggies.

8. Sprinkle the crumbled goat cheese all over the top.

9. If you have them, add some fresh basil leaves for garnish.

10. Serve immediately and enjoy your awesome grilled vegetable salad!

Equipment Needed

1. Grill (preheated to medium high heat)
2. Basting brush for olive oil
3. Tongs for flipping veggies
4. Mixing bowl for tossing the veggies in olive oil, salt and pepper
5. Knife and cutting board for prepping the vegetables
6. Serving dish to arrange the grilled veggies
7. Small spoon for drizzling the pesto and sprinkling the goat cheese

These items are all you’ll need to make this awesome grilled vegetable salad. Enjoy cookin it!

FAQ

Grilled Vegetable Salad Recipe Substitutions and Variations

• If you dont have eggplant, you can try using thick slices of portobello mushrooms or even a firm winter squash.
• If zucchinis arent available, yellow squash works almost the same and adds a nice twist.
• When red bell peppers are hard to find, green or yellow bell peppers can step in just fine.
• If youre not a fan of pesto, you might mix some olive oil with toasted pine nuts and basil to get a similar kick.
• And if goat cheese is too strong for you, feta is a pretty good option that still keeps the salad tasty.

Pro Tips

1. Try salting the eggplant slices ahead of time to draw out the bitterness. Just sprinkle some salt, let them sit for like 20 minutes, then pat ’em dry before grilling.
2. Keep an eye on the veggies while they’re on the grill cause they can burn really fast if you arent careful. Sometimes they cook unevenly so turn them around more than once.
3. If you want more flavor, toss the mushroom quarters in a little bit of extra olive oil and garlic powder before you grill ’em. It really makes a difference.
4. After you grill everything, let the veggies rest for a few minutes before drizzling the pesto and sprinkling over the goat cheese. This helps the flavors stick together better.