Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad

Prep Time


Cook Time



4 people

Topped with crumbled goat cheese, this medley of summer vegetables makes a delicious main-course salad.

Recipe courtesy of Williams-Sonoma


  • 1 large or 2 small eggplant, cut lengthwise into
  • thick slices
  • 3 yellow summer squash, such as crookneck or
  • yellow zucchini, cut lengthwise into thick slices
  • 1/4 cup plus 3 tablespoons olive oil
  • Salt, to taste, plus 1/4 teaspoon
  • Freshly ground pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 tomatoes, cored and quartered
  • 3 ounces mixed baby greens
  • 2/3 cup fresh goat cheese, crumbled


  • 1 GRILL THE VEGETABLES: Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler. Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 tablespoons olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.
  • 2 MAKE THE VINAIGRETTE: In a large bowl, whisk together the vinegar, mustard, the 1/4 teaspoon salt and a pinch of pepper. Gradually whisk in the 1/4 cup oil until smooth.
  • 3 ASSEMBLE THE SALAD: Cut the grilled vegetables into bite-size pieces and add to the vinaigrette. Add the tomatoes and greens. Toss to coat well, sprinkle with the cheese and serve.


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