Big Grilled Veggie Salad

This delicious and easy grilled veggie salad is the perfect way to enjoy smoky, charred vegetables with a zesty lemon kick and creamy feta. It’s quick, nutritious, and bursting with fresh flavors! You can mix and match your favorite veggies, making it a versatile side or light meal for any occasion. Serve it warm or chilled!

Recipe Ingredients:

• 8 ounces small cremini mushrooms, stems trimmed, halved
• 1 medium zucchini, cut into 1/2-inch-thick half-moons
• 1 medium squash, cut into 1/2-inch-thick half-moons
• 1 orange bell pepper cut into 1/2-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 small red onion, halved, then cut into sixths
• 1 tablespoon Italian seasoning
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 to 1 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup plus 3 tablespoons olive oil
• 2 lemons, zested and juiced
• 6 ounces crumbled feta
• 1/4 cup fresh oregano
• 1/4 cup fresh mint
• 1/4 cup fresh parsley

How To Make Big Grilled Veggie Salad?

1. Prepare the vegetables: Thread the mushrooms, courgette/zucchini, squash, bell peppers, and red onion onto separate skewers.
2. Make the seasoning oil: In a small bowl, mix the Italian seasoning, salt, black pepper, red pepper flakes, and ¼ cup (60ml) olive oil. Brush this mixture generously over the vegetable skewers.
3. Grill the vegetables: Preheat a grill pan over medium-high heat. When hot, place the skewers on the pan and grill for 8-10 minutes, turning occasionally, until the veggies are slightly charred and tender.
4. Assemble the salad: Using a fork, slide the grilled vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tbsp (45ml) olive oil, then toss gently to combine.
5. Finish and serve: Sprinkle over the crumbled feta and lemon zest, then top with fresh oregano, mint, and parsley. Serve warm or chilled.

Recipe Tips:

• Cut veggies evenly: Make sure all vegetables are cut into similar sizes so they cook evenly on the grill. This prevents some pieces from burning while others stay raw.
• Preheat the grill properly: A hot grill gives the veggies a nice char and smoky flavor. Let your grill or grill pan heat up for at least 5 minutes before adding the skewers.
• Use sturdy skewers: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Metal skewers work best for even cooking.
• Don’t overcrowd the grill: Give the skewers enough space so the heat circulates properly. This helps the veggies cook faster and get that delicious grilled texture.
• Add feta and herbs at the end: Tossing feta and fresh herbs after grilling keeps their flavors bright and fresh. Adding them too early can make the feta melt too much and the herbs lose their flavor.

How To Store Leftovers?

Let the salad cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days. Give it a quick toss before serving to mix the flavors again.

Nutrition Facts

• Calories:289
• Total Fat:22 g
• Saturated Fat:6 g
• Carbohydrates:19 g
• Dietary Fiber:5 g
• Sugar:4 g
• Protein:7 g
• Cholesterol:25 mg
• Sodium:638 mg

Check out More Recipes:

• Big Festive Salad
• Basic Chicken Salad Recipe
• B-Man Salad Recipe
• Autumn Steak Salad Recipe