Mediterranean Grilled Vegetable Salad

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

Roasted eggplant, zucchini, and red onion with feta, olives, and a lemon-tahini dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 45 minutes pairs eggplant, zucchini, 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 300 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.

★ 4.4 (11 ratings) Prep: 25 min Cook: 20 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss sliced eggplant, zucchini, and red onion with 1/2 tsp salt and 1/4 tsp black pepper; arrange in a single layer on a parchment-lined baking sheet. Roast for 15-18 minutes, flipping halfway, until edges are caramelized and tender (a fork should easily pierce the vegetables). Tip: Avoid overcrowding the baking sheet to ensure even roasting.
  2. Step 2: While vegetables roast, whisk together 2 tbsp lemon juice and 2 tbsp tahini in a bowl until smooth and slightly thickened (about 1-2 minutes). Tip: If the dressing is too thick, add 1 tbsp water to reach a pourable consistency.
  3. Step 3: Transfer roasted vegetables to a large serving bowl. Add 1/2 cup crumbled feta cheese and 1/4 cup olives; gently toss to combine. Drizzle the lemon-tahini dressing over the salad, then use tongs to mix until all ingredients are evenly coated and glossy. Tip: For a richer flavor, add 1/4 tsp honey to the dressing before mixing.

Frequently asked questions

How long does Mediterranean Grilled Vegetable Salad take to make?

Total time is about 45 minutes (25 min prep + 20 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 Mediterranean 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 eggplant from drying out.

Can I substitute ingredients in Mediterranean 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 Mediterranean 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.

Is Mediterranean Grilled Vegetable Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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