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Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad
Topped with crumbled goat cheese, this medley of summer vegetables makes a delicious main-course salad.


  • 1 large or 2 small eggplant, cut lengthwise into
      thick slices
  • 3 yellow summer squash, such as crookneck or
      yellow zucchini, cut lengthwise into thick slices
  • 1/4 cup plus 3 Tbs. olive oil
  • Salt, to taste, plus 1/4 tsp.
  • Freshly ground pepper, to taste
  • 1/2 tsp. dried oregano
  • 1 Tbs. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 4 tomatoes, cored and quartered
  • 3 oz. mixed baby greens
  • 2/3 cup fresh goat cheese, crumbled


Grill the vegetables
Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler.

Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 Tbs. olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.

Make the vinaigrette
In a large bowl, whisk together the vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/4 cup oil until smooth.

Assemble the salad
Cut the grilled vegetables into bite-size pieces and add to the vinaigrette. Add the tomatoes and greens. Toss to coat well, sprinkle with the cheese and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).