Grilled Vegetable Salad |

Posted on

17 September 2012



Grilled Vegetable Salad


2 Medium Ripe Tomatoes
2 Large Yellow Squash
2 Large Zucchini
4fl oz. Olive Oil, Divided
4fl oz. Balsamic Vinegar
0.5oz. Italian Seasoning


  • Preheat the oven to 150°C
  • Trim the ends off each zucchini and squash, then split them lengthwise
  • Remove the core from each tomato and split them in half
  • Brush the skin side of each vegetable with olive oil
  • Place the vegetables, skin side down, on a baking sheet and cook the vegetables for 7-10 minutes, until the skin has softened. Brush the cut sides of the vegetables with olive oil and flip them, cut side down
  • Continue to cook the veggies for another 5 minutes or so until they have softened through, but aren't mushy
  • Combine the remaining Olive Oil, the Balsamic vinegar and the Italian seasoning
  • Chop the veggies and toss with the dressing
  • Let the salad a few minutes before serving.
Cooks Note

Serves 4

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