Grilled Summer Vegetable Salad

Summer grilling is a truly glorious thing and a perfect way to celebrate the beautiful warm weather!

When the outside temps start creeping up, the idea of turning on the oven and heating up the kitchen is totally unappealing. This time of year, I am grilling way more often than I’m cooking inside. 

Luckily, vegetables and plant proteins are incredible when grilled! The crisp char and slight smoky flavors make for some bangin’ plant-based dining.

This beauty is my Grilled Summer Vegetable Salad. It’s a perfect side dish or a scrumptious main course served over pasta or a grain.

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Grilled Summer Vegetable Salad

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All the best flavors of summer in a perfect side dish.

Ingredients

• 1 med eggplant, sliced lengthwise into 1/2in thick pieces
• 2 bell peppers (red, orange, or yellow), quartered
• 2 med zucchini, sliced in half lengthwise
• 1 med onion, sliced into thick rings
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup toasted pine nuts
• 1/4 cup balsamic glaze

Instructions

1

Place sliced eggplant and zucchini in a bowl and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Pour off any liquid.

2

Lightly spray all veggies with cooking oil and season with salt & pepper. Grill for 3-5 minutes per side, or until just cooked through.

3

Allow veggies to cool enough to be handled and then chop into large, bite-sized pieces. Toss veggies with herbs and pine nuts then drizzle with balsamic glaze before serving.

Notes

I’ve used one of my fave time savers, Trader Joes Balsamic Glaze, but you can easily make it at home by just slowly heating balsamic vinegar until it thickens to a syrup.