Mediterranean Grilled Vegetable Salad

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. Preheat your grill or grill pan over medium-high heat.
  2. In a bowl, toss the eggplant slices with 1 tablespoon of olive oil, minced garlic, dried oregano, salt, and pepper.
  3. Grill the eggplant slices for about 5 minutes per side or until tender and slightly charred. Remove from the grill and set aside.
  4. In the same bowl, toss the green Romano beans with the remaining tablespoon of olive oil, dried basil, salt, and pepper.
  5. Grill the Romano beans for about 3-4 minutes, turning occasionally, until they are tender-crisp. Remove from the grill.
  6. In a large salad bowl, combine the chopped lettuce, diced tomatoes, grilled eggplant, and grilled Romano beans.
  7. Drizzle balsamic vinegar over the salad and gently toss to combine all the ingredients.
  8. Top the salad with crumbled feta cheese and toasted pine nuts if desired.
  9. Serve immediately as a refreshing gourmet salad.

Dietary Tags

Recipe By:

Chef AI

Mediterranean Grilled Vegetable Salad

Ingredients

  • 200g green Romano beans, trimmed
  • 1 large head of lettuce, roughly chopped
  • 2 ripe tomatoes, diced
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 50g feta cheese, crumbled (optional)
  • 1/4 cup toasted pine nuts

Directions

  1. Preheat your grill or grill pan over medium-high heat.
  2. In a bowl, toss the eggplant slices with 1 tablespoon of olive oil, minced garlic, dried oregano, salt, and pepper.
  3. Grill the eggplant slices for about 5 minutes per side or until tender and slightly charred. Remove from the grill and set aside.
  4. In the same bowl, toss the green Romano beans with the remaining tablespoon of olive oil, dried basil, salt, and pepper.
  5. Grill the Romano beans for about 3-4 minutes, turning occasionally, until they are tender-crisp. Remove from the grill.
  6. In a large salad bowl, combine the chopped lettuce, diced tomatoes, grilled eggplant, and grilled Romano beans.
  7. Drizzle balsamic vinegar over the salad and gently toss to combine all the ingredients.
  8. Top the salad with crumbled feta cheese and toasted pine nuts if desired.
  9. Serve immediately as a refreshing gourmet salad.