Recipes › Salad › Grilled Vegetable Salad Recipe

Grilled Vegetable Salad Recipe

Recipe by Pedro M. A. Neves

This Italian grilled vegetable salad, known as insalata di verdure grigliate, showcases summer produce kissed by flame and dressed with vibrant basil vinaigrette. Tender zucchini, eggplant, peppers, and tomatoes develop a light char that deepens their natural sweetness, creating a dish that works as a side or light main course. Best served at room temperature, it improves as flavors meld over a few hours.

Ingredients

• 2 medium zucchini (about 400 g), sliced lengthwise into ¼-inch / 6 mm planks
• 1 medium eggplant (about 350 g), sliced into ½-inch / 12 mm rounds
• 2 red bell peppers, quartered and seeded
• 2 yellow bell peppers, quartered and seeded
• 4 medium Roma tomatoes (about 300 g total), halved lengthwise
• 3 tablespoons (45 ml) extra virgin olive oil, divided
• 1 teaspoon (6 g) sea salt
• ½ teaspoon (2 g) black pepper
• 3 tablespoons (45 ml) red wine vinegar
• 2 cloves garlic, minced
• ¼ cup (10 g) fresh basil leaves, torn
• 2 tablespoons (10 g) fresh mint leaves, torn
• 2 tablespoons (15 g) pine nuts, lightly toasted
• ¼ cup (25 g) aged Parmigiano-Reggiano, shaved

Instructions

1. Pat zucchini, eggplant, peppers, and tomatoes dry with paper towels. This removes surface moisture for better charring. Brush all vegetables lightly with 2 tablespoons of olive oil and season both sides with salt and pepper.

2. Preheat a grill or grill pan to high heat (200°C / 400°F) until it is very hot and just beginning to smoke. This ensures proper char development.

3. Working in batches to avoid crowding, place zucchini slices on the grill perpendicular to the grates. Grill for 2-3 minutes per side until golden-brown char marks appear. Transfer to a large serving platter.

4. Grill eggplant rounds for 3-4 minutes per side until tender and charred. They will absorb heat more slowly than zucchini. Arrange on the platter with zucchini.

5. Grill pepper quarters skin-side down for 3-4 minutes without moving, then turn and grill flesh-side for 2 minutes. The skin will blister and char. Add to the platter.

6. Grill tomato halves cut-side down for 2 minutes until grill marks form and flesh softens slightly. Flip and grill skin-side for 1 minute. Transfer to platter.

7. In a small bowl, whisk together remaining 1 tablespoon olive oil, red wine vinegar, and minced garlic. Let sit for 2 minutes to allow garlic flavor to infuse.

8. Pour the vinaigrette evenly over all grilled vegetables on the platter. Scatter torn basil and mint over the top. Let sit at room temperature for 15-30 minutes before serving to allow flavors to meld.

9. Just before serving, scatter toasted pine nuts and shaved Parmigiano-Reggiano over the salad. Taste and adjust seasoning with additional salt or pepper if needed.

Substitutions

• Use balsamic vinegar instead of red wine vinegar for deeper, sweeter acidity
• Substitute pine nuts with toasted walnuts or sunflower seeds for nut-free or budget-conscious preparation
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, saltier flavor
• Omit cheese entirely and increase herbs to 1 cup mixed fresh basil, mint, and parsley for a lighter version

Tips

• Vegetables can be grilled up to 4 hours ahead; cover loosely at room temperature and dress just before serving to prevent sogginess
• For indoor cooking, use a cast-iron grill pan or ridged skillet preheated to medium-high heat—results will be nearly identical to outdoor grilling
• Ensure all vegetables are cut to similar thickness so they finish cooking at the same time; this prevents overcooking thin pieces while waiting for thick ones
• Room temperature is essential for this salad; cold temperatures mute the delicate charred flavors and herbal aromatics

Insalata di verdure grigliate emerged in Northern Italian cuisine during the 1980s as grilling became more common in home cooking, building on the tradition of celebrating seasonal produce. This dish reflects the Italian philosophy of respecting ingredient quality with minimal manipulation, allowing the natural sweetness of summer vegetables to shine.

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