Prepare Your Grill For A Delicious Summer Salad.

An enjoyable recipe with an active time of just 30 minutes.

To start, brush both sides of zucchini, eggplant, onion, and bread with 3 tablespoons of oil. Sprinkle the vegetables with 1/4 teaspoon each of salt and pepper. Then, grill the vegetables, turning them once, until they become tender, which takes about 4 to 5 minutes per side. Additionally, grill the bread until it acquires a light charred appearance, typically taking around 3 minutes per side.

While the vegetables and bread are being grilled, prepare the dressing by whisking vinegar, garlic, and the remaining 4 tablespoons of oil, along with 1/4 teaspoon each of salt and pepper, in a large bowl.

Once the grilled vegetables and bread have cooled down enough to handle, proceed to cut them into bite-size pieces. Add the freshly cut pieces to the bowl containing the dressing, along with the herbs. Toss the ingredients well, ensuring they are adequately coated. Allow the mixture to stand for 10 minutes before serving.

As a finishing touch, go ahead and top the dish with crumbled feta, if desired, along with more chopped herbs for an extra burst of flavor.

The nutritional value per serving is as follows: 288 Calories, Total Fat: 18 g, Saturated Fat: 3 g, Cholesterol: 3 mg, Carbohydrates: 29 g, Fiber: 4 g, Total Sugars: 9 g, Protein: 5 g, Sodium: 399 mg, Potassium: 433 mg, Vitamin A: 1251 IU.