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Recipe courtesy of Ree Drummond

Big Grilled Veggie Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings



  1. Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
  2. Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
  3. Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
  4. Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.