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Grilled Garden Salad


The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.

  • Servings: 4

Photography: Yunhee Kim

Source: Martha Stewart Living, August 2007


  • 1 small eggplant, cut into 1/4-inch rounds
  • 1 pound asparagus, trimmed
  • 3 tomatoes, halved
  • 5 pattypan or baby summer squashes, halved if large
  • 2 heads radicchio, quartered
  • 1 medium red onion, cut into 1/2-inch rings
  • 1 red bell pepper, quartered, seeds and ribs removed
  • 1 yellow bell pepper, quartered, seeds and ribs removed
  • 1 portobello mushroom cap, cut into 1/2-inch slices
  • 1/2 cup extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper, to taste
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons fresh thyme leaves


  1. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.


You can add or substitute other seasonal vegetables to this simple salad as you desire.

Reviews Add a comment

  • CarlyHope
    11 JUN, 2013
    This was simply lovely. I served it with salmon with corn relish and it was the perfect summer treat. Makes a gorgeous side or a great first course