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.
- 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
- 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.
- 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.
- 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
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique
- July/August 1995