Grilled Mediterranean Vegetable Salad with Orange Vinaigrette
A vibrant grilled vegetable medley featuring eggplant, bell peppers, zucchini, and asparagus tossed in a zesty orange-red wine vinaigrette with garlic, cumin, and oregano. Perfect for summer entertaining, potlucks, or as a colorful side dish that celebrates the Mediterranean tradition of char-grilled vegetables. The orange zest and fresh basil add brightness while the cumin and red pepper flakes provide warmth and depth.
Ingredients
- ¼ cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon ground cumin
- 1 teaspoon Coleman's dry mustardDijon mustard1:2availability
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- 1 teaspoon hot red pepper flakes
- ½ cup extra-virgin olive oil
- 1 orange, grated zest and juice
- 2 small Asian or Italian eggplant
- 2 red bell peppers
- 2 yellow bell peppers
- 12 baby zucchini with flowers or 4 small zucchiniregular zucchini3:1availability
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- 2 medium red onions
- 6 scallions
- 12 spears asparagus
- kosher salt
- 12 fresh basil leaves, cut into chiffonade
Instructions
- 1
Heat gas grill or prepare charcoal fire
- 2
Whisk together vinegar, garlic, oregano, cumin, mustard, red pepper flakes, olive oil, and orange juice in small bowl, reserve zest for garnish
- 3
Cut eggplant into 1/2-inch slices
- 4
Cut peppers into quarters, remove cores and seeds
- 5
Cut baby zucchini lengthwise in half or small zucchini into 1/4-inch lengthwise slices
- 6
Cut onions into 6-8 wedges each
- 7
Trim scallions and snap off tough asparagus ends
- 8
Place vegetables on two large baking sheets
- 9
Brush vegetables lightly with marinade and season with salt
- 10
Grill over medium-high to high heat in batches, turning once or twice until tender and slightly charred
- 11
Cook eggplant 8-10 minutes, peppers 10-12 minutes, zucchini 6-8 minutes, onions and scallions 4-6 minutes, asparagus 5-7 minutes
- 12
Cut pepper pieces crosswise in half
- 13
Arrange vegetables decoratively on serving platter
- 14
Drizzle with remaining marinade
- 15
Sprinkle with orange zest and basil
Tips
Grill vegetables in batches to avoid overcrowding and ensure even cooking with proper char marks.
Reserve orange zest for garnish rather than mixing into marinade to maintain bright citrus flavor and visual appeal.
Serve at room temperature for best flavor development as the marinade continues to penetrate the vegetables.
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead, bring to room temperature before serving
Serve warm or at room temperature on large platter
Common Mistakes
Don't overcrowd grill to avoid steaming vegetables instead of charring
Brush vegetables lightly with marinade to avoid flare-ups on grill
Substitutions
different presentation
FAQ
Can I use a grill pan instead of outdoor grill?
Yes, use a grill pan over medium-high heat and cook vegetables in smaller batches to achieve similar char marks and flavor.
What if I don't have all the vegetables listed?
Use any combination of firm vegetables that grill well like mushrooms, cherry tomatoes, or fennel, adjusting cooking times accordingly.
How long will this keep in the refrigerator?
The grilled vegetable salad will keep for up to 3 days refrigerated and actually improves in flavor as the marinade penetrates the vegetables.