Grilled Veggie Salad

Complete with quinoa and feta, this eye-popping veggie salad is a power meal! Yield: 4 Servings lunch/6 Servings side


  • 1 large zucchini
  • 1/2 sweet onion
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1/2 yellow bell pepper
  • 1 large portobello mushroom
  • 1/4 cup extra virgin olive oil
  • 1 (5 oz.) package of Olivia’s Organics Spring Mix
  • 2 cups cooked quinoa
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar with lemon
  • 1 tablespoon Dijon mustard
  • Salt and pepper


  • Slice the zucchini, onion and peppers into large sections. Slice the mushroom in one-inch slices.
  • Toss the veggies in olive oil until all are well coated, and season with salt and pepper.
  • Grill until beginning to char and to desired tenderness (or roast on a sheet pan for 20 minutes at 400° F). 
  • On a large platter, layer the Spring Mix, cooked quinoa and grilled vegetables and gently mix together.
  • Top with feta cheese and drizzle with as much dressing as desired. 

Categories: Entree, Salad