Market-Fresh Grilled Vegetable Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A vibrant medley of seasonal grilled vegetables tossed in a zesty citrus vinaigrette for a refreshing, light salad. This mediterranean-inspired salads (vegetarian) ready in about 27 minutes pairs medium, sliced 1/4 inch thick zucchini, small, sliced 1/4 inch thick eggplant, small, sliced into rings red onion 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 120 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 1/4 inch thick zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 small, sliced 1/4 inch thick eggplant
• 1 small, sliced into rings red onion
• 4 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil leaves

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Toss 1 medium sliced zucchini, 1 large cut red bell pepper, 1 small sliced eggplant, and 1 small sliced red onion in 2 tbsp olive oil with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Grill vegetables for 3-4 minutes per side until tender and nicely charred, then transfer to a large mixing bowl.
3. Step 3: In a small bowl, whisk together 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, and remaining 2 tbsp olive oil until emulsified.
4. Step 4: Pour the citrus vinaigrette over the grilled vegetables and toss gently to coat.
5. Step 5: Sprinkle 1/4 cup chopped fresh basil leaves over the salad and toss lightly before serving at room temperature.