Chesterfield Herb-Marinated Grilled Vegetable Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant grilled vegetable salad marinated in fresh herbs and olive oil, capturing the regional garden flavors of Chesterfield, Missouri. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs zucchini, red bell pepper, eggplant into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon finely chopped fresh thyme, 3 minced garlic cloves, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Add 2 sliced medium zucchinis (lengthwise 1/4-inch strips), 1 large red bell pepper cut into 1-inch pieces, 1 small eggplant sliced into 1/4-inch rounds, and 1 medium red onion cut into wedges to the marinade. Toss well to coat all vegetables and let marinate for 20 minutes.
  3. Step 3: Preheat a grill or grill pan to medium-high heat. Grill the marinated vegetables for 3-4 minutes per side until tender and slightly charred.
  4. Step 4: Arrange 3 cups baby arugula on a serving platter and top with the grilled vegetables.
  5. Step 5: Sprinkle 1/2 cup crumbled feta cheese over the salad if using. Serve warm or at room temperature.

Frequently asked questions

How long does Chesterfield Herb-Marinated Grilled Vegetable Salad take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chesterfield Herb-Marinated Grilled Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Chesterfield Herb-Marinated Grilled Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chesterfield Herb-Marinated Grilled Vegetable Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chesterfield Herb-Marinated Grilled Vegetable Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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