Grilled Mediterranean Vegetable Salad

July/August 1995

Your rating: None Average: 3.1 (16 votes)

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

Grilled Mediterranean Vegetable Salad

Makes: 4 servings

Active Time:

Total Time:



  • 2 plum tomatoes, cored, seeded and coarsely chopped
  • 3 tablespoons lemon juice
  • 3 tablespoons reduced-sodium chicken broth
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • Salt & freshly ground pepper to taste


  • 1 small eggplant, cut into 1/4-inch-thick rounds
  • 2 small zucchini, trimmed and cut into 1/4-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 1/4-inch-thick slices (rings kept intact)
  • 1 lemon, sliced
  • 3/4 cup crumbled feta cheese, preferably imported (3 ounces)
  • 8 imported black olives, preferably Kalamata, pitted and cut in half
  • Freshly ground pepper to taste


  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.

Tips & Notes

  • 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.


Per serving: 171 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 5 g protein; 10 g fiber; 247 mg sodium; 1051 mg potassium.

Nutrition Bonus: Vitamin C (103% daily value), Potassium (30% dv), Vitamin A (21% dv), Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 4 vegetable, 1 1/2 fat

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