Grilled Greek Vegetable Salad







  • 1 small zucchini, ends trimmed and sliced in half lengthwise
  • 1 yellow squash, ends trimmed and sliced in half lengthwise
  • 3 bell peppers, cut into 1-inch slices
  • 1 red onions, sliced into ¼-inch thick rounds
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • kosher salt
  • freshly ground black pepper
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons Challenge Lactose Free Butter, room temperature
  • 1 12-ounce jar marinated artichoke hearts, drained
  • ¼ cup Kalamata olives, chopped
  • 1 Tablespoon capers, drained
  • ¼ cup chopped fresh dill


  • 1

    Preheat grill to medium heat. Meanwhile, arrange vegetables on a large baking sheet and toss with olive oil. Season with oregano, ¾ teaspoon salt and black pepper to taste.

  • 2

    When grill is hot, arrange vegetables directly on the grill grates. Cook, turning every so often, until vegetables are charred and softened, 3-4 minutes per side.

  • 3

    Transfer to a cutting board and roughly chop vegetables into bite sized pieces. Pour into a bowl and, while still hot, toss with vinegar and Challenge Lactose Free Butter.

  • 4

    Add artichoke hearts, olives, capers and dill and gently fold until combined. Serve warm.

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