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Knife and Fork Grilled Vegetable Salad

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“Use a gas grill with lots of power- at least 40,000 BTUs for this hearty salad drizzled with lemon vinaigrette.”

Ingredients Nutrition


  1. Light a grill.
  2. In a mortar, pound the halved garlic to a paste with 1 teaspoon salt- Stir in 3 tablespoons of the olive oil and the lemon juice.
  3. In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
  4. Thread the onion slices onto two parallel 10-inch skewers.
  5. Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
  6. Brush the bell peppers and lettuce with olive oil.
  7. Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
  8. The onion will take about 5 minutes per side; the eggplant, zucchini and squast, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
  9. Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
  10. Put a lettuce wedge on each plate, then mound the vegetables on the lettuce and sprinkle with the feta cheese and toasted pine nuts.
  11. Pass the lemon vinaigrette at the table.

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