Greek Recipes

Greek and Cypriot recipes

Mediterranean Grilled Vegetable Salad

Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled Feta cheese for a little extra zing.

This is a great Summer side dish or light vegetarian main course.

Mediterranean Grilled Vegetable Salad

Mediterranean Grilled Vegetable Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 – 6 servings


  • Olive oil for brushing vegetables
  • 1 large onion sliced
  • 2 large zucchini, sliced
  • 2 red bell peppers, seeded and quartered
  • 2 medium eggplants, sliced in 1/2 inch thick rounds
  • 1 large potato, parboiled and sliced
  • Crumbled Feta cheese for serving
  • For the Vinaigrette
  • 5 tbsp. olive oil
  • 1 garlic clove, peeled and smashed with the flat side of knife
  • 3 tbsp. balsamic vinegar
  • 1 tsp. dried mint
  • 1 tsp. dried oregano
  • a pinch of dried marjoram
  • 1/2 tsp. coarse salt
  • 1/4 tsp. freshly ground black pepper


Prepare the vinaigrette: Add the ingredients to a small bottle or bowl and shake or whisk together. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld. Discard the garlic clove before using.

Heat the grill to medium high. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.

Cut larger pieces into chunks and toss with dressing in a large bowl. Sprinkle with crumbled Feta cheese and serve immediately.

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