New This Month

Grilled Vegetable Salad

Feel free to substitute vegetables according to what you have on hand.

  • Servings: 8

Source: Martha Stewart Living, June 2001


  • 4 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 eggplant (1 pound), sliced 1/2 inch thick
  • 1 red bell pepper, cut in half, seeds removed
  • 1 yellow bell pepper, cut in half, seeds removed
  • 1 green bell pepper, cut in half, seeds removed
  • 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
  • 1 head radicchio, quartered lengthwise
  • 2 endive, halved lengthwise
  • 1 large onion, cut into 1/2-inch-thick slices
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme


  1. In a bowl combine 2 teaspoons coarse salt, pepper, and oregano; set aside.

  2. Place sliced eggplant in a colander, and sprinkle both sides with remaining 2 teaspoons salt. Let sit 1 hour. Rinse quickly, and pat dry with paper towels; set aside.

  3. Heat a grill or grill pan over medium-high heat. Arrange eggplant, peppers, zucchini, squash, radicchio, endive, and onion on a large rimmed baking sheet. Brush with the olive oil; sprinkle with salt-oregano mixture. Toss gently until evenly coated. Grill in batches until tender and grill marks appear (times will vary with each vegetable). Transfer back to baking sheet; let sit until cool enough to handle. Cut into 1-inch pieces, and transfer to a bowl. Add parsley and thyme, and toss to combine. Season with additional salt mixture if desired. Serve warm or at room temperature.

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