This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty country-style bread helps soak up the flavors. The optional feta cheese adds a briny finishing note. To keep sodium in check, reduce the amount of salt in the salad if you opt to use the feta., April 2021


Credit: Brie Passano

Recipe Summary

30 mins
40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • Brush both sides of zucchini, eggplant, onion and bread with 3 tablespoons oil. Sprinkle the vegetables with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning once, until tender, 4 to 5 minutes per side. Grill the bread until lightly charred in spots, about 3 minutes per side.

  • Meanwhile, whisk vinegar, garlic and the remaining 4 tablespoons oil and 1/4 teaspoon each salt and pepper in a large bowl. When the vegetables and bread are cool enough to handle, cut them into bite-size pieces and add to the bowl along with the herbs. Toss to coat well. Let stand for 10 minutes before serving. Top with crumbled feta, if using, and more chopped herbs, if desired.

Nutrition Facts

about 1 cup
288 calories; fat 18g; cholesterol 3mg; sodium 399mg; carbohydrates 29g; dietary fiber 4g; protein 5g; sugars 9g; niacin equivalents 4mg; saturated fat 3g; vitamin a iu 1251IU; potassium 433mg.