Grilled Vegetable Salad

This Grilled Vegetable Salad recipe is a delightful blend of smoky, charred veggies tossed in a refreshing lemon vinaigrette. Perfect for summer barbecues or as a side dish for any meal, this salad highlights the natural sweetness of vegetables while offering a satisfying crunch. With the option to include blue cheese or Parmesan, it caters to diverse tastes and dietary preferences. Enjoy this vibrant salad warm or at room temperature, making it versatile for any occasion.

Why You’ll Love This Recipe

• Incredible Flavor: The grill adds a smoky touch to the vegetables, elevating their natural flavors.
• Easy Preparation: With straightforward steps and minimal ingredients, you’ll have this salad ready in no time.
• Versatile Serving Options: Serve it warm as a side or chilled as a light lunch; it’s perfect for any setting.
• Healthy Ingredients: Packed with nutrients, this salad is both delicious and good for you.
• Customizable: Add your favorite toppings like nuts or herbs for added texture and flavor.

Tools and Preparation

Preparing your Grilled Vegetable Salad is easy with the right tools. Gather these essential items before you start cooking.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Long tongs
• Knife
• Cutting board

Importance of Each Tool

• Grill: Provides that perfect smoky flavor that makes grilled vegetables irresistible.
• Large rimmed pan: Keeps your workspace tidy while allowing ample room for tossing ingredients.
• Long tongs: Essential for flipping and rotating vegetables on the grill safely.

Ingredients

This Grilled Vegetable Salad recipe features smoky veggies, a bright lemon vinaigrette, and blue cheese (or shaved Parmesan). So flavorful!

Fresh Vegetables

• 4 ears sweet corn, (husk and silk removed)
• 2 medium yellow summer squash, (ends trimmed, quartered lengthwise)
• 2 medium green zucchini, (ends trimmed, quartered lengthwise)
• 2 large red bell peppers, (stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each)
• 1 large red onion, (ends and skin removed, sliced into 3 to 4 large intact-rings)
• 1 pound asparagus, (tough ends snapped off)

Seasoning and Oils

• 2-3 tablespoons olive oil
• kosher salt
• freshly ground black pepper

For Assembly

• 1 pound cherry or grape tomatoes, (sliced in half)
• herby lemon vinaigrette
• 4 ounces your favorite blue cheese, (crumbled – if you don’t like blue cheese, use large, wide shavings of Parmesan!)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Vegetable Salad

Step 1: Preheat the Grill

Preheat your grill to 400°F. Scrub grates clean and oil them well to prevent sticking.

Step 2: Prepare the Vegetables

Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. Drizzle olive oil over all vegetables.

1. With your hands, gently fold the vegetables until evenly coated with oil.
2. Sprinkle generously with salt & pepper.
3. Lightly fold again using your hands.

Step 3: Grill the Vegetables

Add vegetables to the hot grill in a single layer.

1. Set corn on the hottest part of the grill for quick charring.
2. Close grill lid and cook for about 2 minutes.
3. Open the grill periodically to flip and rotate vegetables as needed.

Aim for distinct grill marks while ensuring some crunch remains in the corn. Remove from heat once cooked to your liking.

Step 4: Assemble Your Salad

Once cooled enough to handle:

1. Cut kernels from corn cob.
2. Chop remaining vegetables into bite-sized pieces.
3. Place everything in a large serving bowl along with halved tomatoes.
4. Drizzle with herby lemon vinaigrette and fold together gently.

Sprinkle with blue cheese before serving slightly warm or at room temperature. Enjoy your delicious Grilled Vegetable Salad!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is a versatile dish that can be enjoyed in various ways. Whether you serve it as a main course or a side, its vibrant flavors and textures are sure to impress.

As a Main Dish

• Serve chilled or at room temperature for a refreshing meal.
• Pair with crusty bread to soak up the delicious vinaigrette.

With Grains

• Toss the salad with cooked quinoa or farro for added protein and texture.
• Serve over a bed of mixed greens for extra freshness.

As a Side Dish

• Complement grilled meats like chicken or steak with this flavorful salad.
• Set out alongside other salads for a colorful buffet spread.

In Wraps

• Use the salad as a filling in whole grain wraps or pita pockets.
• Add some hummus for an extra layer of flavor.

For Meal Prep

• Prepare the salad in advance and store it in an airtight container.
• Enjoy it throughout the week as a quick lunch option.

How to Perfect Grilled Vegetable Salad

Creating the perfect Grilled Vegetable Salad is easy with these helpful tips. Follow them to elevate your dish!

• Choose fresh vegetables: Select seasonal produce for the best flavor and texture.
• Preheat your grill: Ensure that your grill is hot before adding vegetables to achieve those beautiful grill marks.
• Don’t overcrowd: Grill vegetables in batches if necessary; overcrowding can lead to steaming instead of grilling.
• Use quality oil: Opt for good-quality olive oil to enhance the flavors of your salad.
• Adjust seasoning: Taste and adjust salt and pepper as needed before serving for balanced flavors.
• Experiment with cheese: Try different cheeses like feta or goat cheese if blue cheese isn’t your favorite.

Best Side Dishes for Grilled Vegetable Salad

Pairing side dishes with your Grilled Vegetable Salad can enhance the dining experience. Here are some fantastic options to consider:

1. Garlic Bread: Perfectly toasted garlic bread complements the smoky flavors of the salad.
2. Caprese Skewers: Fresh mozzarella, basil, and tomatoes on skewers provide a burst of flavor.
3. Coleslaw: A crunchy coleslaw adds texture and balances the grilled veggies nicely.
4. Roasted Potatoes: Crispy roasted potatoes make for a hearty side that pairs well with any salad.
5. Pasta Salad: A light pasta salad with herbs and olive oil fits well alongside this grilled dish.
6. Fruit Salad: A refreshing fruit salad offers natural sweetness that contrasts beautifully with savory flavors.

Common Mistakes to Avoid

Grilling vegetables can be simple, but there are a few common pitfalls to watch out for. Here are some mistakes to avoid when making your grilled vegetable salad:

• Skipping the oil: Not drizzling olive oil on the vegetables can lead to them sticking to the grill. Always coat your veggies well to ensure they grill perfectly.
• Overcrowding the grill: If you pile too many veggies on the grill, they will steam instead of char. Grill in batches if necessary for better results.
• Ignoring cooking times: Different vegetables have varying cook times. Keep an eye on them and check regularly to avoid undercooking or burning.
• Not seasoning adequately: Failing to season your vegetables generously will result in bland flavors. Use kosher salt and freshly ground black pepper liberally before grilling.
• Serving too hot: Grilled vegetable salad is best served slightly warm or at room temperature. Allow it to cool a bit before serving for optimal taste.

Refrigerator Storage

• Store your grilled vegetable salad in an airtight container.
• It will last up to 3 days in the refrigerator.
• Make sure to let it cool completely before sealing the container.

Freezing Grilled Vegetable Salad

• You can freeze grilled vegetables for later use, but it’s not recommended for salads with dressing.
• Freeze in a freezer-safe bag or container.
• They can last up to 3 months in the freezer; however, texture may change upon thawing.

Reheating Grilled Vegetable Salad

• Oven: Preheat your oven to 350°F and spread the salad on a baking sheet. Heat for about 10 minutes or until warmed through.
• Microwave: Place portions in a microwave-safe dish and cover loosely. Heat for 1-2 minutes, stirring halfway through.
• Stovetop: Warm a skillet over medium heat and add the salad. Stir frequently until heated through, about 5-7 minutes.

Frequently Asked Questions

Can I use different vegetables in my grilled vegetable salad?

Yes, feel free to customize your grilled vegetable salad with any seasonal vegetables you enjoy or have on hand!

What is the best dressing for grilled vegetable salad?

A herby lemon vinaigrette pairs beautifully with grilled vegetables, enhancing their smoky flavor without overpowering them.

How can I make my grilled vegetable salad vegan?

To make this dish vegan, simply omit blue cheese and use a plant-based dressing.

Can I prepare grilled vegetable salad ahead of time?

Absolutely! You can grill the vegetables a day in advance and assemble the salad just before serving for optimal freshness.

Final Thoughts

This Grilled Vegetable Salad is not only flavorful but also versatile, making it perfect for summer gatherings or weeknight dinners. With endless customization options, you can mix and match your favorite veggies and dressings. Give this recipe a try, and savor the delightful smoky flavors!

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Grilled Vegetable Salad

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• Author: Alexia
• Total Time: 35 minutes
• Yield: Serves approximately 6 people 1x

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Description

Experience the vibrant flavors of summer with this Grilled Vegetable Salad, featuring a delightful mix of smoky, charred vegetables bathed in a zesty lemon vinaigrette. Ideal for barbecues or as a refreshing side dish, this salad celebrates the natural sweetness and crunch of fresh produce. Customize it with blue cheese or Parmesan to suit various tastes, making it versatile for any occasion. Enjoy warm or at room temperature, creating an inviting dish that’s both healthy and satisfying.

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Ingredients

Scale 1x2x3x

• 4 ears sweet corn
• 2 medium yellow summer squash
• 2 medium green zucchini
• 2 large red bell peppers
• 1 large red onion
• 1 pound asparagus
• 1 pound cherry or grape tomatoes
• Herby lemon vinaigrette
• 4 ounces blue cheese or Parmesan

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Instructions

1. Preheat grill to 400°F and clean grates.
2. On a large pan, toss corn, squash, zucchini, bell pepper, onion, and asparagus with olive oil, salt, and pepper until evenly coated.
3. Grill vegetables in a single layer; place corn on the hottest part of the grill. Cook for about 2 minutes per side until charred but still crunchy.
4. Once cooled slightly, chop vegetables into bite-sized pieces and combine with halved tomatoes in a serving bowl.
5. Drizzle with herby lemon vinaigrette and gently mix. Top with crumbled cheese before serving warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: Approximately 1 cup (150g)
• Calories: 165
• Sugar: 6g
• Sodium: 230mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 15mg