Food & Cooking Recipes Salad Recipes Grilled Garden Salad 4.5 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 4 The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note. Ingredients 1 small eggplant, cut into ¼-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 ½-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 ½-inch slices ½ cup extra-virgin olive oil, for brushing Coarse salt and freshly ground pepper, to taste 1 teaspoon fresh lemon juice 1 ½ teaspoons fresh thyme leaves Directions 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. Variations You can add or substitute otherseasonal vegetables to this simple salad as you desire. Rate it Print