Editor’s Note: Maria Lichty, creator of the Two Peas and Their Pod culinary blog, has partnered with Thermador to contribute blog posts on an ongoing basis. Lichty, based out of Salt Lake City, recently finished a complete kitchen remodel, and replaced her former appliances with Thermador.


Summer is officially here! I am excited for sunshine and warm weather, but my favorite part of summer is the fresh produce. We have a small garden and like to visit our local farmers market every week. I love creating new recipes using fresh fruits and vegetables. One of my favorite summer salads is this Grilled Vegetable Salad. It is healthy, easy to make, and full of flavor. 

I like to use zucchini, yellow squash, red pepper, and onion in this salad, but feel free to use whatever vegetables you have on hand. Eggplant, mushrooms, tomatoes are also great in this salad. I brush the vegetables lightly with olive oil and grill them to perfection. I top the vegetables with feta cheese and fresh basil. You can serve this salad as a side dish or main dish. I like to eat it with crusty bread and watermelon for dessert. 

If you have an abundance of summer produce, try this Grilled Vegetable Salad. It is a great way to use up those summer veggies! 

Grilled Vegetable Salad

—Olive oil
—Balsamic Vinegar
—1 red onion, chopped
—1 red pepper, chopped
—1 large zucchini, chopped
—1 large yellow squash, chopped
—1/4 cup feta cheese
—1/2 cup chopped fresh basil
—Salt and pepper, to taste

Heat grill or griddle to medium-high heat. Brush vegetables lightly with olive oil and balsamic vinegar. Place vegetables on grill and cook until tender, about 5-7 minutes. 

Place vegetables on a plate or in a bowl. Top vegetables with feta cheese and freshly chopped basil. Season with salt and pepper, to taste. Serve warm. 

Serves 3-4