Grilled Middle Eastern Salad Recipe
Grilled Middle Eastern Salad
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

Impress your crowd with a platter of these tender grilled veggies topped with a smoky, savoury dressing - just don't tell them how easy it was to prepare!

Thread soaked toothpicks through the side of each slice of onion to hold the rings together and prevent them from falling through the grill grates. Discard before serving.

Vegetables can be prepared up to 24 hours in advance, cooled, covered and refrigerated until 30 minutes before serving.

For 6 servings

- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- salt and pepper
- 1 medium Southern U.S. eggplant, sliced
- 1 large Southern U.S. zucchini, thinly sliced
- 3 Southern U.S. bell peppers, quartered and seeded
- 1 Southern U.S. sweet onion, peeled and thickly sliced

- 75 ml (1/3 cup) prepared or homemade hummus
- 60 ml (1/4 cup) extra virgin olive oil
- 1 tbsp. lemon juice, or more to taste
- 1/2 tsp. smoked or regular paprika
- Lemon wedges (optional)
  1. Preheat the grill to medium heat.
  2. Whisk the olive oil with the balsamic vinegar, salt and pepper in a large bowl; add the sliced vegetables and toss to coat.
  3. Arrange veggies on the grill, working in batches, if necessary. Grill the vegetables, turning and moving as needed, for 10 to 15 minutes or until well marked and tender.
  4. Return the vegetables to the bowl and toss with any leftover oil mixture.
  5. Transfer cooked vegetables to a serving platter.

Dressing and Serving

  1. Whisk the hummus with the extra virgin olive oil, lemon juice and paprika.
  2. Drizzle over warm or cold grilled veggies just before serving. Serve with lemon wedges (if using).


Nutritional Information per serving

Calories: 214, Protein: 4 g, Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 18 g, Fibre: 6 g, Sodium: 261 mg, Potassium: 607 mg

Excellent source of vitamin C (219 %DV) and folate (34 % DV). Good source of magnesium (18 % DV).

More recipe ideas

For fresh fruits and vegetables, such as eggplants, peppers, zucchini and onions, Go South! Fresh from the Southern U.S.

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****