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We have to wait until the very end of the season for red and yellow peppers from our garden. But what a treat!! We especially love them raw, sliced for a sweet healthy snack.

grilled-mediterranean-salad

grilled Mediterranean Veggie Salad photo by vsimon

But we also like them grilled. This Mediterranean Salad is just the dish to use the bounty in our garden. We use tomatoes, peppers, and eggplant here. You can buy all of these from the store of course.

Add some chickpeas and walnuts to make this a hearty vegan dish. Perfect for Meatless Mondays.

Stew transformed into salad!

I adapted a Mediterranean stew so we could enjoy a brilliant sunny day and grill on the deck. No need to be cooped up inside.

So rather than a warm and saucy stew, we had a warm and tangy grilled salad. I switched out cherry tomatoes for canned. Added sherry vinegar for a punch of flavor. And walnuts for crunch.

Sherry vinegar deserves wider use and is perfect here. But you can use other vinegars, like apple cider or balsamic.

Do not use malt vinegar or black rice vinegar. There are not gluten free. 

Grilled Mediterranean Salad

serves 4 as a main dish, 8 as a side

6 skinny eggplants, large dice

3 bell peppers, chopped (1 each green, yellow and red)

1 onion, chopped

1 pound cherry tomatoes

1 tablespoon oil

1 15 ounce can chickpeas, drained

2/3 cup kalamata olives, halved

1/3 cup sherry vinegar

2 tablespoons fresh rosemary, minced

¼ cup chopped walnuts

Chives for garnish, optional

Heat grill to high.

Line a rimmed sheet pan with nonstick foil.

Put diced veggies (eggplant, peppers, onion) and cherry tomatoes on prepared pan. Toss with oil.

Grill over medium heat for about 20 minutes. You want to mostly leave the veggies alone, to caramelize. Stir only occasionally.

Watch the grill though. Some grills are very hot, and the veggies will burn quickly. If your grill is like this, stir frequently and cook for less time. You do not want veggie charcoal.

When veggies are tender and browned in places, put into a large bowl. Toss with chickpeas, kalamata olives, sherry vinegar, and rosemary.

Put salad on a serving platter and top with walnuts and chives. Or fresh rosemary sprigs if you have them. Enjoy!

mediterranean-salad-on-the-grill

veggies ready to grill photo by vsimon

8 Responses to “Grilled Mediterranean Salad”

  1. Kevin says:

    This roasted vegetable salad sounds really good!

  2. Julie says:

    This is gorgeous, and I ABSOLUTELY agree, Sherry vinegar needs wider use! Also, fortunately, I have quite a few cherry tomatoes, peppers and eggplant in the garden. Thanks for yet another idea Linda!

  3. Patsy Catsos says:

    Think this would translate well to the oven?

  4. Mmmm…this looks delicious – both before and after cooking!!! Love the vibrant colors and use of seasonal veggies.

  5. So beautiful and colorful! Are the skinny eggplants you use the Japanese eggplants?

    • rdlinda says:

      They are.

      But I didn’t want to write Japanese eggplant in Mediterranean Grilled Salad. Maybe that was just more fusion cooking than I was ready for.

      I like these little guys, they are so cute. They also hold up better and are less mushy when cooked. It must be the skin to flesh ratio, holding everything together.

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