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20 minute dinner recipes

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Grilled Mediterranean Vegetable Salad


From EatingWell:  July/August 1995

Pureed plum tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes





  1. To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper.
  2. To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, fennel, onion and lemon slices, in batches if necessary, until browned and tender. (Fennel will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.) As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing.
  3. Garnish the salad with feta, black olives and a grinding of black pepper.


Per serving : 171 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 26 g Carbohydrates; 5 g Protein; 10 g Fiber; 247 mg Sodium; 1051 mg Potassium

1 Carbohydrate Serving

Exchanges: 4 vegetable, 1 1/2 fat

Tips & Notes