Grilled Vegetable Salad

Total Time:
40 min
Prep:
15 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 to 3 tablespoons olive oil, plus more for greasing
  • 8 ounces baby bella mushrooms, stems trimmed and caps halved
  • 1 red onion, cut into 1/4-inch-thick rings
  • 1 red bell pepper, cut into 1/4-inch-wide strips
  • 1 zucchini, cut crosswise into 1/4-inch-thick slices
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 5 cloves garlic, finely chopped
Directions
  • Grease the grill pan by brushing it with some oil. Preheat to medium-high heat.

  • Combine the mushrooms, onions, bell peppers and zucchini in a shallow dish. Whisk together the vinegar, salt, black pepper, oregano and garlic in a large bowl. Whisk in the 2 to 3 tablespoons oil to make the marinade. Add the vegetables to the marinade and let stand while the grill pan heats up.

  • Place the vegetables on the grill. Turn the vegetables once until they are all slightly charred and cooked through, about 20 minutes. Place the vegetables back into a large bowl with any leftover marinade. Toss and serve.


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