Grilled Marinated-Vegetable Salad


When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables.


For the Vegetables

  • ½ cup balsamic vinegar

  • 2 teaspoons extra-virgin olive oil

  • 3 tablespoons chopped fresh oregano

  • ½ teaspoon red-pepper flakes

  • 2 garlic cloves, finely chopped

  • 1 medium red onion, cut into ¼-inch rings

  • 2 red bell peppers, quartered lengthwise

  • 8 portobello mushroom caps, gills scraped out with a spoon

  • 1 teaspoon coarse salt

  • ½ teaspoon freshly ground pepper

  • 3 ounces grated fontina cheese (1 cup)

  • 4 slices rustic bread, halved diagonally

For the Salad

  • 1 teaspoon extra-virgin olive oil

  • ¼ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • 5 ounces mixed salad greens


  1. Make the vegetables: Combine vinegar, oil, oregano, red-pepper flakes, and garlic. Pour over onion, peppers, and mushrooms on a rimmed baking sheet. Marinate at room temperature, turning occasionally, for 30 minutes.

  2. Preheat grill to medium-high. Remove vegetables from marinade, and reserve marinade. Season vegetables with the salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5 to 6 minutes for onion, 10 to 12 minutes for peppers and mushrooms. Fill mushrooms with cheese; grill until cheese melts, about 30 seconds. Grill bread until toasted, about 30 seconds per side.

  3. Make the salad: Whisk together oil, the salt and pepper, and 3 tablespoons reserved marinade; toss with greens. Serve with vegetables and bread.

Related Articles