Lemon-Garlic Mediterranean Grilled Vegetable Salad

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A vibrant grilled vegetable salad tossed in a zesty lemon-garlic dressing, highlighting fresh regional Mediterranean produce for a light and flavorful dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 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.

Ingredients

• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 small, sliced into 1/2-inch rounds eggplant
• 1 small, cut into wedges red onion
• 4 tbsp, divided olive oil
• 3 cloves minced garlic cloves
• 3 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Toss 1 medium sliced zucchini, 1 large red bell pepper cut into 1-inch strips, 1 small sliced eggplant, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Grill vegetables in batches for 4-5 minutes per side until tender and charred in spots. Remove and let cool slightly.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 minced garlic cloves, 3 tbsp lemon juice, and 1 tsp dried oregano until emulsified.
4. Step 4: Chop grilled vegetables into bite-sized pieces and transfer to a large bowl. Pour the lemon-garlic dressing over the vegetables and toss gently to coat.
5. Step 5: Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp fresh chopped parsley over the salad before serving.