Grilled Zucchini, Eggplant and Bell Pepper Salad

Make this grilled vegetable salad featuring zucchini, eggplant and bell peppers, dressed with olive oil and herbs for an easy Mediterranean side.

Salade de légumes grillés is a French-style salad that highlights an assortment of summer vegetables—typically zucchini, eggplant, bell peppers, tomatoes, and red onions—lightly brushed with olive oil, seasoned with aromatic herbs, and cooked on the grill until tender and slightly smoky. Once cooled, the vegetables are combined with a simple vinaigrette of olive oil, vinegar or lemon juice, garlic, and fresh herbs, allowing the flavors to meld while maintaining a crisp, refreshing texture. Often served chilled or at room temperature, this colorful dish is enjoyed as a light main course, buffet centerpiece, or side for barbecues and picnics, offering a nutritious, Mediterranean-inspired option that can be prepared ahead of time.

Dish Image

Grilled Zucchini, Eggplant and Bell Pepper Salad

Designed with weeknight ease in mind, this rendition streamlines prep and cooking so the salad hits the table in about half an hour. It’s also a clever zero-waste solution for using up odds-and-ends vegetables while staying naturally vegan and gluten-free.

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
75 minutes
Servings: 4 Course: main-meals

Ingredients

  • Eggplant, 1 medium

  • Zucchini, 2 medium
  • Red bell pepper, 1 large
  • Yellow (or orange) bell pepper, 1 large
  • Olive oil, 3 tbsp
  • Balsamic vinegar, 1 tbsp
  • Garlic, 1 clove (minced)
  • Fresh thyme (or dried thyme), 1 tsp
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional / suggested additions:
  • Fresh basil leaves, small handful (torn)
  • Lemon juice, 1 tbsp
  • Feta cheese, 50 g (crumbled)
  • Pine nuts, 2 tbsp (lightly toasted)

Method

  1. Wash the zucchini, eggplants and bell peppers under cold running water

  2. Pat the vegetables dry with a clean kitchen towel
  3. Trim the stems from the zucchini and eggplants
  4. Slice the zucchini lengthwise into 1-centimetre thick strips
  5. Slice the eggplants lengthwise into 1-centimetre thick strips
  6. Cut the bell peppers in half from top to bottom
  7. Remove the stems, seeds and membranes from the bell peppers
  8. Preheat a barbecue grill or ridged grill pan over high heat
  9. Brush the cut vegetables lightly with olive oil on both sides
  10. Season the vegetables with a pinch of salt, pepper and dried herbs
  11. Place the bell peppers skin side down on the hot grill
  12. Grill the bell peppers until the skins blister and blacken
  13. Turn the bell peppers and grill the flesh side until tender
  14. Transfer the grilled bell peppers to a bowl and cover with plastic wrap
  15. Let the bell peppers steam under the wrap for about 10 minutes
  16. Place the zucchini slices on the hot grill in a single layer
  17. Grill the zucchini until well marked and tender
  18. Flip the zucchini and grill the second side until golden
  19. Transfer the grilled zucchini to a platter to cool
  20. Place the eggplant slices on the hot grill in a single layer
  21. Grill the eggplant until well marked and tender
  22. Flip the eggplant and grill the second side until golden
  23. Transfer the grilled eggplant to the platter to cool
  24. Peel the skins off the cooled bell peppers
  25. Slice the peeled bell pepper flesh into thin strips
  26. Cut the grilled zucchini into bite-size pieces
  27. Cut the grilled eggplant into bite-size pieces
  28. Put all the grilled vegetables into a large salad bowl
  29. Whisk olive oil, balsamic vinegar, minced garlic, salt and pepper in a small bowl
  30. Pour the dressing over the grilled vegetables
  31. Toss the salad gently to coat the vegetables evenly
  32. Cover the bowl with plastic wrap and chill for at least 30 minutes
  33. Serve the grilled vegetable salad at room temperature or lightly chilled

Nutrition

Calories
938 kcal Protein
21 g Fat
67 g Carbs
76 g Fiber
30 g Sugar
45 g

Notes

Chef’s Note: Toss the vegetables with the vinaigrette while they’re still just warm—heat helps them absorb the dressing quickly, so the salad tastes seasoned through instead of coated. If your grill runs hot, give the peppers and onions a head start, then add quicker-cooking zucchini last to keep everything evenly tender. Leftovers are excellent folded into cooked couscous or tucked into pita with a swipe of hummus for lunch the next day.

why this recipe

This grilled vegetable salad is an invitation to savor summer in every forkful: smoky ribbons of zucchini and eggplant mingle with sweet, blistered peppers, cherry tomatoes bursting with juice, and caramel-edged red onions, all slicked with good olive oil and brightened by a whisper of fresh herbs. The quick kiss of the grill concentrates flavors and adds an irresistible char that ordinary raw salads can’t match, while keeping the vegetables tender yet vibrant. It’s a dish that feels both rustic and refined, equally at home beside a weeknight roast chicken or starring as the centerpiece of an al-fresco lunch. Beyond its visual appeal, the nutrient-rich medley delivers fiber, antioxidants, and clean, plant-forward satisfaction that leaves you energized rather than weighed down. In short, it proves that healthy eating can be as indulgent as it is effortless.

FAQs

FAQ acf

Frequently Asked Questions

I don’t have a grill—can I roast the vegetables in the oven instead?
Yes. Arrange the oiled, seasoned vegetables on two parchment-lined baking sheets and roast in a pre-heated 220 °C/425 °F oven for about 20–25 minutes, flipping halfway, until lightly charred and tender. Let them cool slightly, then proceed with the vinaigrette and assembly as directed.
How far ahead can I make the salad, and how should I store leftovers?
The salad actually improves as it sits, so you can assemble it up to 24 hours in advance; keep it in an airtight container in the refrigerator. It will stay fresh for 3–4 days, but for the best texture add delicate garnishes (basil, feta, pine nuts) just before serving and let the vegetables come to room temperature for 15 minutes before eating.
What’s the best way to add protein and turn this salad into a complete meal?
Toss in a can of rinsed chickpeas or white beans (about 1½ cups) as you combine the vegetables with the vinaigrette, or lay slices of quickly grilled halloumi, tofu, or chicken breast on top just before serving. Each option adds 18–25 g of protein per portion, turning the salad into a satisfying stand-alone meal without obscuring the smoky vegetable flavors.

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