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Grilled Veggie Salad with Mint Vinaigrette

The sweetness of champagne vinegar and the freshness of mint pair go together perfectly in this side salad that features all the best of summer produce.

Serves 6
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
200 calories per serving


> 2 bell peppers
> 1 large zucchini
> 3 small shallots
> 1 pint cherry tomatoes
> 8 tbsp olive oil
> 1 1/2 cups fresh mint leaves
> 1/2 cup fresh basil leaves
> 2 tbsp champagne vinegar
> 1 clove garlic
> bamboo skewers, soaked


Set grill to medium-high. Halve the bell peppers and remove the seeds. Cut into 1-inch pieces and thread onto skewers. Halve the zucchini, cut into ¼-inch-thick slices, and thread onto skewers. Peel and quarter the shallots and thread onto skewers. Thread the cherry tomatoes onto skewers.
Brush 3 tbsp oil onto vegetables on skewers and season with salt and pepper. Grill skewers, covered, until vegetables are crisp-tender and lightly charred, about 7–8 min. for the zucchini and tomatoes and 9–10 min. for the peppers and shallots, turning occasionally.
Meanwhile, to a food processor, add the mint, basil, vinegar, and garlic. Purée until mostly smooth. Pulse in remaining 5 tbsp oil until well combined. Season with salt and pepper.
Let vegetables cool slightly and remove from skewers. Arrange on a serving platter and drizzle with vinaigrette to serve.

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