Grilled Mediterranean Vegetable Salad

Grilled Mediterranean Vegetable Salad

1 Review
From: EatingWell Magazine, July/August 1995

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Dressing
  • 2 plum tomatoes, cored, seeded and coarsely chopped
  • 3 tablespoons lemon juice
  • 3 tablespoons reduced-sodium chicken broth
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • Salt & freshly ground pepper to taste
  • Salad
  • 1 small eggplant, cut into ¼-inch-thick rounds
  • 2 small zucchini, trimmed and cut into ¼-inch-thick ovals
  • 4 plum tomatoes, cored and cut in half lengthwise
  • 1 fennel bulb, trimmed and cut into 8 wedges
  • 1 red onion, peeled and sliced into ¼-inch-thick slices (rings kept intact)
  • 1 lemon, sliced
  • ¾ cup crumbled feta cheese, preferably imported (3 ounces)
  • 8 imported black olives, preferably Kalamata, pitted and cut in half
  • Freshly ground pepper to taste


  • Active

  • Ready In

  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.
  • DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition information

  • Per serving: 168 calories; 8 g fat(1 g sat); 9 g fiber; 25 g carbohydrates; 5 g protein; 84 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 1,522 IU vitamin A; 61 mg vitamin C; 91 mg calcium; 2 mg iron; 266 mg sodium; 1,038 mg potassium
  • Nutrition Bonus: Vitamin C (102% daily value), Vitamin A (30% dv), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetable, 1½ fat

Reviews 1

October 09, 2012
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By: EatingWell User
Food Heaven! This was amazing. I posted to facebook right after consuming, Gone to Food Heaven. I have used this recipe and served it in a wrap several times and it is always a hit. In my attached picture I show it served over a bed of wilted spinach. (When I put it in a wrap I serve the spinach raw so it does not make the wrap soggy.) This dressing has also become my new fave- I use it all the time!! :) Pros: Absolutely delish and a GREAT way to use our summer garden harvest!
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