Grilled Vegetable Salad with Sweet Poppyseed Dressing

Source: Recipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).
Prep time: 30 minutes


Vegetarians take heart! Summer grilling is for you, too! Grilled vegetables are delicious whether served over rice, in a pocket pita or in this incredible salad. Thanks to Susan Wilson for the inspiration.


eggplant (cut in 1/2-inch rounds)
red pepper, cut in large wedges
onion, cut in large wedges
summer squash, cut in long, fat strips
zucchini, cut in long, fat strips
10 large
4 tbsp
extra-virgin olive oil (plus more to taste)
8 cup
salad greens
2 oz
feta cheese, crumbled
3 tbsp
brown rice vinegar
2 tbsp
Dijon mustard
2 tsp
poppy seeds
1 tbsp
fresh dill (or 1 teaspoon dried dill)


For babies 6 months and older: Reserve some slices of zucchini and summer squash. Steam until soft and puree or mash for baby.

Variation for children: You may want to make a shish kebab with the vegetables and serve with a dip.


Light the coals in your grill (a small hibachi works fine). While coals are heating, prepare vegetables for grilling. Wash and cut them and brush both sides of each vegetable piece with a light coat of olive oil. When coals are white-hot, place vegetable pieces on grill and cook a few minutes on each side, until the vegetables just start to brown. Set aside grilled vegetables.

Wash salad greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Cut grilled vegetables into bite-sized pieces and add them to salad greens. Crumble feta on top.

Meanwhile, whisk together or shake up in a small jar 4 tablespoons olive oil, brown rice vinegar, brown rice syrup, Dijon mustard, poppyseeds and dill to make the Sweet Poppy Seed Dressing.

Dress and toss salad before serving. Save any leftover grilled vegetables to make sandwiches for the next day.