Summer Grilled Vegetables Salad
![Summer Grilled Vegetables Salad](https://behealthynyc.com/wp-content/uploads/2021/06/coconut-cookies-14.png)
The best thing about this delicious summer grilled vegetables and potato salad recipe is how easy it is to make; and so fast too! I don’t remember where and how I got this recipe, but I do remember loving it and making it all summer long!
Summer Grilled Vegetables Salad
Ingredients
- 2 pounds russet potatoes
- 1/4 cup extra-virgin olive oil
- 2 tablespoon fresh rosemary, chopped
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1/2 lemon
- 1 sliced red onion
- 1 cup grape tomatoes
- 1/2 cup chopped parsley
- olive oil, salt, and pepper to taste
Instructions
- Boil potatoes for 2 minutes, toss with the olive oil.
- Using a cast-iron grill, grill the potatoes, zucchini, eggplant, lemon, and red onion.
- Chop the potatoes and vegetables, season with olive oil, salt, and pepper to taste; and the juice of the grilled lemon.
- If you have leftovers (which I doubt you would) make a wrap! You can add baby arugula, or spinach, some hummus, and avocado.
If you have leftovers (which I doubt you would) make a wrap! You can add baby arugula, or spinach, some hummus, and avocado.
![](https://behealthynyc.com/wp-content/uploads/2018/07/grilled-veg-salad-1024x683.jpg)
Summer Grilled Vegetables Salad
Servings 4 servings
Ingredients
- 2 pounds russet potatoes
- 1/4 cup extra-virgin olive oil
- 2 tablespoon fresh rosemary chopped
- 1 zucchini sliced
- 1 eggplant sliced
- 1/2 lemon
- 1 sliced red onion
- 1 cup grape tomatoes
- 1/2 cup chopped parsley
- olive oil salt, and pepper to taste
Instructions
-
Boil potatoes for 2 minutes, toss with the olive oil.
-
Using a cast-iron grill, grill the potatoes, zucchini, eggplant, lemon, and red onion.
-
Chop the potatoes and vegetables, season with olive oil, salt, and pepper to taste; and the juice of the grilled lemon.
![](https://behealthynyc.com/wp-content/uploads/2018/07/vegan-and-gluten-free-683x1024.png)