Grilled Vegetable Salad With Mixed Pickle Dressing

Serves 6


2 small yellow squash, split in half lengthwise

2 small zucchini, split in half lengthwise

1 small Italian eggplant, about 1/2 pound, split in half lengthwise

1/4 pound shiitake mushrooms, stems removed

2 tablespoons olive oil

1 jar (16-ounce) whole cherry peppers, drained, cut and seeded

Mixed Pickle Dressing

Mixed Pickle Dressing

4 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

salt and pepper, to taste

1 tablespoon parsley, finely chopped

2 tablespoons finely diced sweet pickles

2 tablespoons diced dill pickles

2 tablespoons diced pickled hot pepper rings


Brush yellow squash, zucchini, eggplant and mushrooms with olive oil, then brush grill rack with olive oil and grill vegetables over hot coals until golden brown but still firm. When vegetables have cooled, slice into chunks and combine in a large bowl with cherry peppers. Pour dressing over vegetables and toss.

To make dressing, combine olive oil, vinegar, mustard and salt and pepper to taste. Stir in parsley, pickles and pickled peppers.

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