Grilled Vegetable Garden Salad
  • ⅓ cup Greek Marinade (Double this recipe) + 2 tablespoons reserved for after grilling
  • 1 onion, quartered (white, vidalia or red) OR 3 green onions, cut in 2 inch strips
  • 2 small zucchini squash, quartered
  • 2 small yellow squash quartered
  • 6 cups salad mix
  • 2 tablespoons Dijon mustard
  • ⅓ cup olive oil
  • ¼ cup Parmesan cheese
  1. Make a double batch of Greek Marinade in a mason jar and set aside.
  2. Toss onion and squashes in a large mixing bowl with ⅓ cup of marinade. Season with salt and pepper.
  3. Grill in a grill pan on medium until cooked to your liking. (I like mine almost burnt!)
  4. Remove from grill.
  5. While vegetables are hot, toss with 2-3 tablespoons more of marinade and place in freezer for 10 minutes to cool down. Set a timer!
  6. While vegetables are cooling, take remaining marinade and add Dijon and ⅓ cup of olive oil, shake well. This is your dressing for the salad.
  7. Once vegetables are cooled, toss with salad mix, dressing, and Parmesan cheese.
  8. Season with salt and pepper.
  9. Serve with grilled garlic bread. Enjoy!
Recipe by Faithful Provisions at