Ingredients:
For the Vegetables:
1 large zucchini, sliced lengthwise
1 large eggplant, sliced into rounds
1 red bell pepper, halved & seeded
1 yellow bell pepper, halved & seeded
1 red onion, cut into thick rings
1 cup mushrooms (button or cremini)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Smoky Dressing:
3 tbsp olive oil
1 tbsp lemon juice (fresh)
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
½ tsp smoked paprika
1 small garlic clove, minced
Salt & pepper to taste
Optional Toppings (Highly Recommended):
¼ cup crumbled feta or goat cheese
2 tbsp toasted pine nuts or walnuts
Fresh herbs (parsley, basil, or mint)
Handful of arugula or mixed greens
Instructions:
1. Prep the Veggies
Preheat grill to medium-high heat.
In a large bowl, toss all vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Grill to Smoky Perfection
Place veggies directly on the grill (or use a grill pan).
Grill for 4–6 minutes per side until tender and charred.
Remove and let cool slightly, then slice into bite-sized pieces.
3. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, maple syrup, smoked paprika, garlic, salt, and pepper.
4. Assemble the Salad
In a large serving bowl, combine grilled vegetables with fresh greens (if using).
Drizzle dressing over and toss gently.
5. Finish & Serve:
Top with feta, nuts, and fresh herbs.
Serve warm or at room temperature.
