July 27, 2026 Alexandra Warner

Charred Veggie Salad

No grill, no problem. Your EverLast Clad Stainless pan gets hot enough to char – and make a texturally-rich vegetarian main course that's worth celebrating. Eggplant, zucchini, squash, bell pepper, crispy chickpeas, crumbled feta, and a honey red wine vinaigrette. This is peak summer on a plate.

Ingredients

1 Medium Eggplant
1 Medium Zucchini
1 Medium Yellow Squash
1 Red Bell Pepper
1/2 Red Onion
1/4 Cup Pine Nuts
1 Can Chickpeas
Salt
Pepper
Extra Virgin Olive Oil
1/4 Cup Feta Cheese (crumbled)
Fresh Basil
1/4 Cup Olive Oil
2 tbsp Red Wine Vinegar
1 tbsp Honey
1/2 Lemon (juiced)
Salt (to taste)
Pepper (to taste)

Directions

Preheat oven to 400°F
Drain, rinse, and dry chickpeas, then toss with olive oil, salt, and pepper; place on a parchment-lined baking sheet and bake for 30-20 minutes until crispy
Wash all veggies; cut the eggplant, squash, and zucchini into medallions and lightly salt them, then let them sit for 20 minutes to draw out moisture, then blot with a paper towel
While those sit, chop the bell pepper into chunks and the red onion into 1-inch thick wedges and add to the veggie plate
Drizzle all of the veggies with extra virgin olive oil and salt
Heat the pan on medium-high (it will be ready when you can drop water droplets into the pan and they will dance instead of going away), then sear the veggie medallions on each side; remove and set aside, then repeat with all remaining veggies
Make dressing by combining olive oil, red wine vinegar, honey, lemon juice, salt, and pepper to taste
In another pan over medium heat, add pine nuts and periodically toss until fully toasted 3-5 minutes)
Add veggies and chickpeas to a large serving plate and drizzle with dressing, then top with feta cheese, toasted pine nuts, and fresh basil

Tags:Summer, Vegetables