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Grilled Mediterranean Vegetable Salad|Craving Something Healthy

Mediterranean Grilled Vegetable Salad

Prep Time 15 minutes
Cook Time 10 minutes
Servings 8 -10 side servings or 4 meal servings


  • 1 medium eggplant ends trimmed, peeled on 2 sides, and sliced lengthwise
  • 1 pound thin asparagus tough ends snapped off
  • 1 medium zucchini ends trimmed, sliced lengthwise
  • 1 medium summer squash ends trimmed, sliced lengthwise
  • 1 large red pepper sliced in half, core removed
  • 1 large sweet onion sliced into thick rounds
  • 1 can artichoke hearts sliced in half
  • 1 can chickpeas
  • 1/2 cup black olives
  • baby greens
  • cooked farro or wheat berries optional
  • 2-3 tablespoons olive oil
  • kosher salt pepper, 1 tablespoon Italian seasoning mix


  • Heat grill to hot.
  • Place eggplant, asparagus, zucchini, summer squash, red pepper, onion slices and artichoke hearts in a large mixing bowl, drizzle with olive oil, and add Italian seasoning and salt and pepper to taste. Toss gently, being careful to not break apart onion rings, or other vegetables.
  • Place vegetables on grill, and grill until slightly charred, about 3-4 minutes. Gently flip all vegetables and cook on the other side until lightly charred with grill marks.
  • Remove vegetables and return to their bowl. Let cool.
  • Remove outer skin from red peppers, and cut all vegetables into desired size, or leave whole.
  • Arrange greens on a large serving platter, and top with vegetables, as well as chickpeas, olives and grains if desired.
  • Drizzle with additional olive oil, and adjust any seasonings as desired.
  • Leftover vegetables and grains (but not greens) can be stored for up to 3 days in a covered container in the refrigerator.