Best 3 Spinach Salad With Grilled Mediterranean Vegetables Recipes

Indulge in a culinary journey through the Mediterranean with our vibrant Spinach Salad with Grilled Mediterranean Vegetables. This delectable dish combines the freshness of tender spinach leaves, the smoky allure of grilled vegetables kissed by fire, and a symphony of Mediterranean flavors. The salad is adorned with juicy tomatoes, crisp cucumbers, and tangy red onions, creating a textural contrast that delights the palate. Grilled zucchini, bell peppers, and eggplant bring a symphony of roasted goodness, while crumbled feta cheese adds a salty, creamy touch. Drizzle the salad with our homemade Lemon-Tahini dressing, a vibrant blend of tahini, lemon juice, olive oil, garlic, cumin, and paprika, and let the flavors dance on your tongue. This recipe offers variations for a vegan Lemon-Tahini Dressing, a tangy Lemon-Sumac Dressing, and a delightful Yogurt-Tahini Dressing, allowing you to customize your salad to your taste preferences. Embark on a culinary adventure with our Spinach Salad with Grilled Mediterranean Vegetables, a dish that reflects the sun-kissed shores and vibrant flavors of the Mediterranean.

Let's cook with our recipes!

MEDITERRANEAN VEGGIE PACKETS

Mediterranean Veggie Packets image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 18X24" sheets Reynolds Aluminum Foil
2 and 1/2 cups cauliflower florettes
2 and 1/2 cups broccoli florettes
1 cup peeled, baby carrots
Salt and pepper
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano or basil
4 ice cubes

Steps:

PREHEAT oven to 450 degrees F or grill to medium-high.
CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

MEDITERRANEAN GRILLED VEGETABLES

Mediterranean Grilled Vegetables image

Perfect side dish for a busy mommy. These Greek flavored vegetables are grilled and seasoned to perfection.

Provided by ilise19

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
½ teaspoon dried rosemary
½ teaspoon dried oregano
8 large mushrooms, quartered
1 large zucchini, quartered
1 large green bell pepper, cut into pieces
1 large red onion, cut into pieces

Steps:

Preheat an outdoor grill for high heat.
Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 6.8 g, Fat 4.8 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 3.3 g

WARM SPINACH SALAD WITH MUSHROOMS

WARM SPINACH SALAD WITH MUSHROOMS image

Categories Vegetable Side

Yield 4 (2-cup) servings

Number Of Ingredients 7

Ingredients

1 shallot, minced
1 tsp red wine vinegar
12 oz baby spinach (10 to 12 cups)
2 tbsp extra-virgin olive oil
1/4 cup walnuts, roughly chopped
8 oz white mushrooms, sliced
salt and freshly ground black pepper

Steps:

Combine shallot, vinegar, and 1/4 tsp salt in a small bowl. place spinach in a large mixing bowl. Heat 1 tbsp of the oil in a large skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned, about 3 minutes. Remove from the pan with a slotted spoon and add to spinach. Add mushrooms to the skillet and cook over medium heat until softened and browned, 3 to 5 minutes. Transfer mushrooms and warm oil to bowl with spinach, making sure to use all of the oil. Add shallot mixture and remaining oil; gently toss to combine. Season with salt and pepper to taste and serve immediately.

Tips:

Choose fresh ingredients. The fresher the vegetables, the better the salad will taste. Look for vegetables that are crisp and brightly colored.
Use a variety of vegetables. This will add flavor and texture to the salad. Some good choices include spinach, tomatoes, cucumbers, onions, and bell peppers.
Grill the vegetables before adding them to the salad. This will give them a slightly smoky flavor and help to bring out their natural sweetness.
Make the dressing ahead of time. This will allow the flavors to meld together and will make it easier to assemble the salad later.
Serve the salad immediately. Spinach salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

Spinach salad with grilled Mediterranean vegetables is a healthy and delicious side dish or main course. It is packed with vitamins, minerals, and antioxidants. The grilled vegetables add a smoky flavor and a bit of sweetness to the salad. The dressing is light and tangy, and it complements the flavors of the vegetables perfectly. This salad is sure to please everyone at your table.