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Grilled Vegetable Salad
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6 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1 tablespoon finely chopped fresh rosemary

2 teaspoons finely chopped fresh garlic

1/4 cup red wine or sherry vinegar

2 teaspoons Dijon mustard

1/2 teaspoon freshly ground or coarse ground pepper

1/4 teaspoon salt

2 tablespoons finely chopped pitted kalamata olives


2 medium zucchini, halved lenghwise

1 large red bell pepper, quartered

1 large yellow bell pepper, quartered

1 large red onion, cut into 6 slices

1 small eggplant, cut into 6 (3/4-inch thick) slices

How to make

  1. STEP 1

    Combine butter with olive oil, rosemary and garlic in bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set vinaigrette aside.

  2. STEP 2

    Heat gas grill on medium or charcoal grill until coals are ash white.

  3. STEP 3

    Place vegetables onto grill, cut-side down. Grill, turning and brushing occasionally with reserved butter mixture, 13-15 minutes or until vegetables are tender and browned.

  4. STEP 4

    Arrange vegetables on serving platter; drizzle with vinaigrette.

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