Grilled Garden Salad

Photo: Yunhee Kim

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


  • 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


  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 otherseasonal vegetables to this simple salad as you desire.

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