Mixed Grill Vegetable Salad

Prep time
30 minutes
Total Time
1 hour
7 ratings

When summer’s organic veggies are coming on strong, bathe them in a fresh herb marinade, grill them until they char and sweeten, and then dig in to all that nutrition and flavor. Use a mix of any of the following: zucchini, eggplant, bell peppers, mushrooms, onions, and summer squash. You can serve this as a vegetarian main course or as a side dish with fish, poultry or meat.


  • 14 cup red wine or balsamic vinegar
  • 3 tablespoons chopped fresh basil or 2 tablespoons chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 12 cup extra virgin olive oil
  • 10-12 cups assorted organic vegetable chunks (for skewering)
  • 1 small head Napa cabbage, chopped (or substitute Romaine lettuce)
  • Organic Valley Sour Cream


1. Make a marinade in a large bowl by combining the vinegar, basil or thyme, mustard and salt and pepper to taste. Whisk in the olive oil in a thin stream. Toss vegetables in the marinade and let stand, tossing occasionally, about 1 hour.

2. Heat coals in an outdoor grill. Skewer the vegetables, one type per skewer. Grill veggies until barely tender, returning them to the marinade as each type is done.

3. Portion the chopped Napa cabbage or romaine onto 4 large plates. Toss the veggies and portion them over lettuce. If desired, drizzle a little of the vegetable marinade over all. Sprinkle each salad with sea salt and freshly ground pepper. Serve with sour cream for dipping veggies as they’re eaten.

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