This Mediterranean Vegetable Salad is summer in a bowl. Think smoky BBQ eggplant and capsicum, charred zucchini, sweet cherry tomatoes, and tender asparagus, all tossed in a maple balsamic basil dressing. It's perfect as a light meal alongside other salad recipes, or you can pair it on top of focaccia bread or have it with a main protein.
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Why you'll love this recipe
BBQ flavour. The smoky, charred Mediterranean vegetables make this salad a standout at any barbecue, pairing beautifully with a BBQ Peri Peri Chicken or BBQ Barramundi.
Veggies. Packed with eggplant, zucchini, capsicum, tomatoes and asparagus, this salad is a rainbow of vegetables like a BBQ Chicken Hawaiian Salad, Lemongrass Beef Noodle Salad and Salmon Mango Salad.
Potluck. This Mediterranean Vegetable Salad is the perfect addition to potluck celebrations as it can be transported hot or cold, and is easy to transport as it doesn't matter if the veggies mix up together. Try it alongside some Roast Chicken or Roast Turkey.
Full meal. Pair with Salmon Side or Roast Orange Chicken, some Gnocchi, Pasta or maybe even some Focaccia for a balanced meal.
Ingredients
This is a very similar recipe to my Mediterranean Gnocchi so if you'd like to learn more about the ingredients, head over to that post.
How to make Mediterranean veg salad
Step 1: Cut the eggplant, red capsicum, and zucchini into 1-inch pieces. Trim the asparagus ends, and leave the cherry tomatoes whole for easy grilling. Toss in oil, salt and pepper.
Step 2: Heat the grill to medium-high heat (around 180–200°C / 350–400°F). Brush the grates with olive oil to prevent sticking.
Step 3: Place the eggplant, capsicum, zucchini, and asparagus directly on the BBQ grates or in a grill basket (this will depend on how large your grills are).
Grill for 5–7 minutes per side, turning occasionally, until the vegetables are tender and charred.
Add the cherry tomatoes during the last 5 minutes of grilling to avoid overcooking. Note, these will have to be on a surface without grates otherwise they could fall through.
Step 4: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, maple syrup, Dijon mustard, finely diced basil leaves, and minced garlic. Adjust seasoning to taste.
Step 5: Arrange the grilled vegetables on a large serving platter. Drizzle the maple balsamic basil dressing over the top. Toss gently to combine.
Serve the salad warm or at room temperature. Top with fresh basil and feta (optional).
Top Tip
Prevent Sticking: Make sure your grill grates are clean and well-oiled before placing the vegetables on them. This prevents sticking and ensures those beautiful char marks.
Uniform Cuts: Cut the eggplant, capsicum, and zucchini into similar-sized pieces to ensure even cooking. Smaller pieces can cook faster and risk burning.
Grill Basket for Small Veggies: Use a grill basket for cherry tomatoes or other small pieces that might fall through the grates. If you don’t have one, you can use aluminium foil to create a makeshift tray.
Don’t Overcrowd the Grill: Spread the vegetables out in a single layer to allow for even heat distribution. Overcrowding can lead to steaming instead of grilling.
Meal prep and leftovers
Having these grilled Mediterranean Vegetables meal prepped and in the fridge is a great way to fuel your week. Mix-and-match your protein and carb sources for balanced and diverse meals each day.
To make this a complete meal, pair the salad with a protein like Roast Chicken, Barramundi, or tofu, and a carb source such as quinoa, couscous (like in this Turkey Couscous Salad), or a Small Batch Focaccia. This combination ensures a balanced and satisfying dish perfect for meal prep or potluck gatherings.
Storing
Once cooled, store grilled vegetables in an airtight container in the fridge for up to 4 days. Keep the dressing in a separate jar to drizzle fresh when serving. This keeps the vegetables from becoming soggy.
Reheating
If you'd like the salad warm, reheat the vegetables in a hot pan or grill for a few minutes. Avoid microwaving as it may make them mushy.
Freezing
Freezing is not recommended as the vegetables may lose their texture and become watery when thawed.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! BBQ Mediterranean vegetables like eggplant, capsicum, zucchini, and asparagus are perfect for grilling. The high heat enhances their natural sweetness and adds a smoky flavour, making them a delicious and healthy addition to any meal.
Start by washing and cutting the vegetables into even sizes for consistent cooking. Toss them with olive oil, and a pinch of salt before grilling to enhance their flavour and prevent sticking. Make sure to trim ends (like asparagus) and slice sturdier veggies (like eggplant) into manageable pieces.
Mediterranean Vegetable Salad pairs wonderfully with grilled chicken, Roast Pork, or tofu for protein, and carbs like couscous, quinoa, Rice or warm flatbread. It’s also great on its own as a light and refreshing side dish.
Other salad recipes
Or, you can have a browse through my Salad Category for more delicious eats.
Recipe
BBQ Mediterranean Vegetables
Ingredients
Mediterranean Vegetable Salad Ingredients
- 300 g (~1 medium) eggplant cut 1 inch pieces
- 200 g (~1 medium) red capsicum (pepper) sliced
- 200 g (~2 small) zucchinis cut 1 inch pieces
- 200 g (~8 regular) asparagus ends trimmed
- 150 g (~1 large) red onion cut into ⅛ths
- 250 g (1 ½ cups) cherry tomatoes
- 30 ml (2 tbsp) olive oil
Maple Balsamic Dressing
- 60 ml (¼ cup) balsamic vinegar
- 60 ml (¼ cup) olive oil extra virgin
- 30 ml (2 tbsp) maple syrup
- 5 g (1 tsp) dijon mustard
- 6 basil leaves finely diced finely diced
- 2 garlic cloves finely diced or minced
Instructions
- Toss vegetables in olive oil, salt, and pepper to coat evenly.
- Heat the grill to medium-high (180–200°C / 350–400°F) and brush grates with olive oil.
- Place eggplant, capsicum, zucchini, red onion and asparagus on the grill (or use a grill basket). Grill for 5–7 minutes per side until tender and charred.
- Add cherry tomatoes in the last 5 minutes, ensuring they’re on a flat surface to prevent falling through.
- Whisk balsamic vinegar, olive oil, maple syrup, Dijon mustard, basil, and garlic in a bowl to make the dressing.
- Arrange grilled vegetables on a platter, drizzle with dressing, and toss gently.
- Serve warm or at room temperature, optionally garnished with fresh basil and feta.
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