Ingredients
Vegetables
- 2 zucchini, quartered lengthwise
- 1 eggplant, sliced into ¾” rounds
- 8 ounces cremini mushrooms
- 1 red pepper, quartered lengthwise
- 1 onion, sliced into ¾” rounds
Seasonings & Toppings
- Avocado oil, for brushing
- Sea salt, to taste
- Black pepper, to taste
- 4 ounces goat cheese, crumbled
- ⅓ cup pesto
Instructions
- Prepare the vegetables: Quarter the zucchini and red pepper lengthwise, slice the eggplant and onion into ¾” rounds, and clean the cremini mushrooms if needed to ensure all vegetables are ready for grilling.
- Season the vegetables: Brush all vegetable pieces generously with avocado oil, then sprinkle with sea salt and black pepper to enhance their natural flavors.
- Preheat and adjust the grill: Heat your BBQ grill to a high temperature initially, then reduce the heat to low to create an ideal grilling temperature for gentle cooking and charring.
- Grill the vegetables: Place the prepared vegetables directly on the grill grates. Cook for 7-8 minutes, flipping halfway through to ensure even tenderness and char marks without burning.
- Assemble the salad: Once grilled, transfer the vegetables onto a serving plate. Drizzle evenly with pesto and top with crumbled goat cheese for a creamy, aromatic finish. Serve warm or at room temperature.
Notes
- Use avocado oil for a healthy fat with a high smoke point, but other cooking oils like olive oil can be substituted.
- To add more protein, grilled chicken or beans can be served alongside this salad.
- If you don’t have a BBQ grill, a grill pan on the stovetop can be used as an alternative.
- Pesto can be homemade or store-bought; for a dairy-free version, omit the goat cheese or use a vegan alternative.
- This salad pairs well with crusty bread or as a side to grilled meats or fish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
