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Simple Grilled Vegetable Salad


Grilled vegetable salad is perfect for any backyard get-together. Arrange vegetables such as zucchini, peppers, onions and eggplant on a platter and serve them for a crowd.

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  • 6 tablespoons Land O Lakes® Butter with Olive Oil, melted
  • 1 tablespoon rosemary, finely chopped
  • 2 teaspoons fresh garlic, finely chopped
  • 1/4 cup red wine or sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground or coarse ground pepper
  • 1/4 teaspoon salt
  • 2 tablespoons pitted kalamata olives, finely chopped
  • 2 medium zucchini, halved lenghwise
  • 1 large red bell pepper, quartered
  • 1 large yellow bell pepper, quartered
  • 1 large red onion, cut into 6 slices
  • 1 small eggplant, cut into 6 (1/2-inch thick) slices


Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Combine butter with olive oil, rosemary and garlic in medium bowl.

Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside.

Heat gas grill on medium or charcoal grill until coals are ash white.

Place vegetables onto grill, cut-side down.

Grill, turning and brushing occasionally with reserved butter mixture, 13 to 15 minutes or until vegetables are tender and browned.

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