This is a grilled vegetable salad โ red bell peppers, zucchini, eggplant, and cherry tomatoes charred on the grill, then tossed with a garlic-oregano-cumin vinaigrette. It takes about 50 minutes start to finish and serves four. The honest reason to make it: grilling concentrates the vegetablesโ flavor in a way roasting in an oven simply doesnโt match, and the dressing holds up well over several days.
The technique that matters
The single thing that separates a good version of this salad from a soggy one is dry vegetables before they hit the grill. After brushing with olive oil, pat each piece lightly with a paper towel โ excess moisture steams the surface instead of charring it, and you lose the caramelized edges that make the dressing cling. The second technique worth getting right is grilling each vegetable separately and in sequence rather than crowding them all on at once. Bell peppers need 8 minutes and can handle direct high heat; zucchini and eggplant go 4โ5 minutes per side; cherry tomatoes need only 3 minutes and should go on last. Staggering them means nothing is overcooked while you wait for something else to finish, and you can pull each piece at its peak.
Troubleshooting
- Eggplant turns mushy instead of tender with bite: Eggplant holds a lot of water. Salt the rounds lightly and let them sit for 10 minutes before oiling, then blot dry. This draws out excess moisture before the grill does.
- Dressing tastes flat after the salad sits: Raw garlic mellows quickly once it hits acid. If youโre making this ahead, hold back half the red wine vinegar and add it just before serving to brighten the dressing back up.
- Cherry tomatoes fall through the grates: Use a grill basket or skewer them. Alternatively, place them in a small cast-iron pan directly on the grill grates โ theyโll still blister and char without disappearing.
- Bell peppers are charred outside but still crunchy inside: After grilling, seal them in a zip-lock bag or covered bowl for 5 minutes. The steam loosens the skin and finishes softening the flesh without further cooking.
- Salad looks dry after chopping: Chopped grilled vegetables release juice onto the cutting board. Tip that liquid into the mixing bowl along with the vegetables before adding the dressing โ itโs concentrated flavor you donโt want to lose.
Keeping leftovers crisp
Store the grilled vegetables and dressing separately in airtight containers in the refrigerator โ the vegetables keep well for up to four days, the dressing for up to a week. Dress it at the table โ a pre-dressed salad goes limp fast. When youโre ready to serve a portion, let the vegetables come to room temperature for about 15 minutes first; cold grilled vegetables taste dull and the olive oil in the dressing turns thick and clumpy straight from the fridge. If youโve already dressed the whole batch and have leftovers, theyโre still good the next day but work better as a filling for a wrap or stirred into cooked grains than served as a standalone salad.
Uruguayan Asado Vegetable Salad
Equipment
- 1 Grill (charcoal preferred)
- 1 Grill tongs
- 1 Cutting board
- 1 Chef's Knife
- 1 Mixing bowl
- 1 Whisk
Ingredients
Grilled Vegetables
- 2 large red bell peppers halved and deseeded
- 2 large zucchinis sliced into long strips
- 1 large eggplant sliced into rounds
- 1 cup cherry tomatoes left whole
- 2 tbsp olive oil for brushing
- 1 tsp sea salt
- ยฝ tsp black pepper
- 1 tsp smoked paprika
Dressing
- ยผ cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tbsp fresh oregano finely chopped
- ยฝ tsp ground cumin
- 1 tsp honey or maple syrup for a vegan option
Instructions
- Preheat the grill to medium-high heat (200ยฐC/400ยฐF), ensuring it's well-cleaned and lightly oiled to prevent sticking.
- Brush the bell peppers, zucchinis, eggplant, and cherry tomatoes with olive oil and sprinkle them evenly with sea salt, black pepper, and smoked paprika.
- Grill the vegetables until charred and tender, approximately 4โ5 minutes per side for zucchinis and eggplant, 8 minutes for bell peppers, and 3 minutes for cherry tomatoes.
- Once grilled, let the vegetables cool slightly before roughly chopping into bite-sized pieces.
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, fresh oregano, ground cumin, and honey until emulsified.
- Toss the chopped grilled vegetables with the dressing in a large mixing bowl.
- Serve immediately or let it sit for 10โ15 minutes to allow the flavors to meld together.
Notes
- For a smoky depth, grill the eggplant directly over the flame for 30 seconds per side before placing it on the grates.
Nutrition
FAQ
Can I make this on a gas grill instead of charcoal?
Yes, a gas grill works fine. You wonโt get quite the same depth of smokiness, but the char and caramelization are nearly identical if you preheat thoroughly and keep the lid closed between flips.
Can I use a grill pan on the stovetop instead?
A cast-iron grill pan works, though youโll need to cook in smaller batches to avoid crowding. Open a window โ the smoked paprika and charring produce a fair amount of smoke indoors.
Do I need to peel the eggplant before grilling?
No, leave the skin on. It holds the rounds together on the grill and chars nicely. The skin softens enough to eat once the eggplant is fully cooked through.
Can I prep the vegetables the night before?
You can slice and season the vegetables up to 24 hours ahead and keep them covered in the fridge. Donโt brush them with oil until youโre ready to grill, or theyโll absorb too much and the surface wonโt char cleanly.
Is this salad good served cold straight from the fridge?
Itโs better at room temperature. Cold dulls the smoky flavor and firms up the olive oil in the dressing into an unpleasant texture. Give it 15 minutes on the counter before eating.