Grilled Vegetable and Manchego Cheese Salad with Sherry Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant salad featuring smoky grilled vegetables paired with nutty Manchego cheese and a tangy sherry vinaigrette. This spanish (vegetarian) ready in about 25 minutes pairs zucchini, sliced into 1/4-inch rounds, red bell pepper, cut into 1-inch strips, eggplant, sliced into 1/2-inch rounds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 large red bell pepper, cut into 1-inch strips
• 1 small eggplant, sliced into 1/2-inch rounds
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Manchego cheese, shaved
• 4 cups mixed salad greens
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove minced garlic

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into 1-inch strips, and 1 small sliced eggplant with 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Grill vegetables for 3-4 minutes per side until tender and charred, then set aside to cool slightly.
3. Step 3: In a small bowl, whisk together 1 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove until emulsified.
4. Step 4: Arrange 4 cups mixed salad greens on a serving platter. Top with grilled vegetables and 1/2 cup shaved Manchego cheese. Drizzle with the sherry vinaigrette and serve immediately.