Grilled Vegetable Salad

This Grilled Vegetable Salad is a colorful and nutritious dish that brings smoky flavors to your table. It’s perfect for summer cookouts, family gatherings, or even as a light weeknight meal. The combination of grilled vegetables tossed in a zesty lemon vinaigrette and topped with cheese creates a delightful experience. Whether you’re serving it as a main dish or a side, this salad is sure to impress with its vibrant colors and delicious taste.

Why You’ll Love This Recipe

• Packed with flavor: The grilling process enhances the natural sweetness of the vegetables while adding a smoky depth.
• Versatile option: Enjoy this salad warm or at room temperature, making it ideal for any occasion.
• Easy to prepare: With simple steps and minimal prep work, this recipe is quick to whip up.
• Healthy choice: Full of fresh vegetables, this salad is not only satisfying but also nutritious.
• Customizable: Feel free to swap out veggies based on your preferences or what’s in season.

Tools and Preparation

To make your cooking experience seamless, having the right tools is essential. Below is a list of tools that will help you create this delicious grilled vegetable salad.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Tongs
• Knife
• Cutting board

Importance of Each Tool

• Grill: This tool gives the vegetables that signature smoky flavor and perfect grill marks.
• Tongs: Ideal for flipping vegetables on the grill without losing their shape.
• Knife: A sharp knife ensures even cuts for uniform cooking of vegetables.
• Cutting board: A sturdy surface for chopping your ingredients safely and efficiently.

Ingredients

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

For the Salad

• 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, 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)
• 2-3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1 pound cherry or grape tomatoes, (sliced in half)

For the Dressing

• Herby lemon vinaigrette

For Garnish

• 4 ounces your favorite blue cheese, (crumbled – if you don’t like blue cheese, use large, wide shavings of Parmesan.)

How to Make Grilled Vegetable Salad

Step 1: Preheat the Grill

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

Step 2: Prepare the Vegetables

1. Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan — it will be very full.
2. Drizzle olive oil over all vegetables.
3. Using your hands, gently fold the vegetables until evenly coated with oil while keeping onion rings intact.
4. Sprinkle generously with kosher salt and freshly ground black pepper.
5. Lightly fold again using your hands; sprinkle one more time lightly with salt & pepper.

Step 3: Grill the Vegetables

1. Add vegetables to the hot grill in a single layer over direct heat.
2. Place corn on the hottest part of the grill for quick charring.
3. Close grill lid and cook for about 2 minutes.

Step 4: Flip and Rotate

1. Open the grill; use long tongs to flip and rotate vegetables as needed.
2. Check regularly since cooking times vary by vegetable; asparagus typically cooks fastest.
3. Aim for distinct grill marks while keeping some crunch in the corn.

Step 5: Assemble the Salad

1. Once cooled enough to handle, cut kernels from the corn cob.
2. Chop remaining vegetables into bite-sized pieces (about one inch).
3. Place everything in a large serving bowl; add tomatoes and fold together gently.
4. Drizzle with herby lemon vinaigrette; adjust as needed before sprinkling with blue cheese.

This grilled vegetable salad is best served slightly warm or at room temperature! Enjoy this vibrant dish that’s perfect for any gathering or casual weeknight dinner!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is a versatile dish that can be served in various ways. Whether as a light meal or a vibrant side, this salad brings fresh flavors and colorful presentation to your table.

As a Standalone Dish

• Perfect for lunch or dinner, this salad can shine on its own. Serve it slightly warm or at room temperature for the best experience.

Accompanied by Protein

• Pair with grilled chicken, shrimp, or tofu to make the salad more filling. The smoky flavors of the veggies complement the protein beautifully.

With Additional Greens

• Add arugula, spinach, or mixed greens for extra crunch and nutrition. This combination enhances both flavor and texture.

Topped with Nuts or Seeds

• Sprinkle toasted pine nuts or sunflower seeds over the top for added crunch. This adds a delightful contrast to the soft grilled vegetables.

Served with Crusty Bread

• A slice of warm, crusty bread on the side makes a great addition. Use it to scoop up the salad, enhancing the dining experience.

How to Perfect Grilled Vegetable Salad

Creating the perfect Grilled Vegetable Salad involves attention to detail. Here are some essential tips:

• Choose Fresh Vegetables: Select seasonal and ripe vegetables for the best flavor and texture.
• Preheat Your Grill: Always preheat your grill to ensure even cooking and optimal grill marks.
• Use High-Quality Olive Oil: A good quality olive oil enhances flavor; drizzle generously over your veggies before grilling.
• Don’t Overcrowd the Grill: Grill in batches if necessary. Overcrowding can lead to steaming rather than grilling.
• Monitor Cooking Times: Different vegetables cook at different rates; check often for doneness.
• Enhance with Herbs: Consider adding fresh herbs like basil or parsley after grilling for an aromatic finish.

Best Side Dishes for Grilled Vegetable Salad

Grilled Vegetable Salad pairs wonderfully with various side dishes that complement its flavors. Here are some tasty options:

1. Garlic Bread: Crispy and buttery garlic bread adds a savory touch that contrasts nicely with the fresh salad.
2. Quinoa Pilaf: A light quinoa pilaf brings protein and nutty flavors that work well alongside grilled veggies.
3. Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil drizzled with balsamic glaze create a fresh appetizer option.
4. Roasted Potatoes: Herbed roasted potatoes are hearty and provide a satisfying crunch that complements the salad’s textures.
5. Couscous Salad: A lemon-infused couscous salad adds citrus notes that pair beautifully with grilled vegetables.
6. Fruit Salad: A refreshing fruit salad offers sweetness that balances out the savory elements in your meal.
7. Stuffed Peppers: Bell peppers stuffed with grains or cheese make an eye-catching side dish full of flavor.
8. Coleslaw: A tangy coleslaw adds crunch and acidity, enhancing the overall flavor profile of your meal.

Common Mistakes to Avoid

When making a Grilled Vegetable Salad, some common mistakes can hinder the flavor and texture of this dish. Avoid these pitfalls for the best results.

• Overcrowding the Grill: Placing too many vegetables on the grill at once can cause steaming instead of grilling. Ensure each piece has enough space for even cooking.
• Neglecting to Oil the Grates: Skipping the oiling step can lead to vegetables sticking to the grill. Always scrub and oil your grates before grilling to prevent this.
• Skipping Seasoning: Forgetting to season your vegetables with salt and pepper before grilling can lead to bland flavors. Generously season your veggies for enhanced taste.
• Ignoring Cooking Times: Each vegetable has its own cooking time. Keep a close eye on them, flipping as necessary, to avoid overcooking or undercooking.
• Not Letting Vegetables Cool: Cutting hot grilled veggies can cause them to become mushy. Allow them to cool slightly before chopping for better texture in your salad.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftover Grilled Vegetable Salad in an airtight container.
• item It can last up to 3-5 days in the fridge.
• item Make sure to keep any dressing separate until you are ready to serve again.

Freezing Grilled Vegetable Salad

• item While it is not recommended due to texture changes, if necessary, freeze in an airtight container.
• item Consume within 2-3 months for best quality.
• item Thaw in the refrigerator overnight before reheating.

Reheating Grilled Vegetable Salad

• Oven: Preheat oven to 350°F. Spread salad on a baking sheet and heat for about 10 minutes until warm.
• Microwave: Place a portion in a microwave-safe dish, cover, and heat on high for 1-2 minutes, checking frequently.
• Stovetop: Heat a non-stick skillet over medium heat. Add salad and stir occasionally until warmed through, about 5 minutes.

Frequently Asked Questions

Here are some common questions about Grilled Vegetable Salad that may help enhance your cooking experience.

Can I use other vegetables in my Grilled Vegetable Salad?

You can definitely customize your salad! Feel free to add vegetables like eggplant, mushrooms, or carrots based on what you have available or prefer.

How do I make my own herby lemon vinaigrette?

To make herby lemon vinaigrette, combine olive oil, fresh lemon juice, minced garlic, chopped herbs (like parsley or basil), salt, and pepper in a jar. Shake well until emulsified.

What should I serve with Grilled Vegetable Salad?

This salad pairs well with grilled meats, fish, or as a side dish at barbecues. It’s versatile enough for any main course!

Is this Grilled Vegetable Salad suitable for meal prep?

Yes! This salad is great for meal prep when stored properly. Just remember to keep the dressing separate until serving.

How long does it take to grill the vegetables?

Grilling time varies by vegetable type but typically ranges from 8-15 minutes total. Check frequently for doneness and distinct grill marks.

Final Thoughts

The Grilled Vegetable Salad is a delightful mix of smoky flavors and fresh ingredients that makes it perfect for any occasion. Its versatility allows you to customize it with your favorite veggies and proteins. Try this recipe today and enjoy a colorful addition to your meals!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Vegetable Salad

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• Author: Lucille
• Total Time: 30 minutes
• Yield: Serves approximately 6

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Description

Grilled Vegetable Salad is a vibrant and flavorful dish that showcases the natural sweetness of seasonal vegetables grilled to perfection. The smoky char enhances each bite, making it a delightful choice for summer barbecues, family dinners, or as a light weeknight meal. Tossed in a zesty herby lemon vinaigrette and topped with crumbled blue cheese or shaved Parmesan, this salad not only pleases the palate but also adds a pop of color to your table. Perfectly versatile, you can enjoy it warm or at room temperature, served alone or alongside your favorite protein. Whip up this easy-to-make salad and impress your guests with its delicious flavors and stunning presentation.

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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
• Olive oil, Kosher salt, black pepper
• Blue cheese or Parmesan for garnish

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Instructions

1. Preheat the grill to 400°F and oil the grates.
2. In a large pan, combine corn, squash, zucchini, peppers, onion, and asparagus. Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly.
3. Grill vegetables in a single layer over direct heat for about 8-10 minutes total, turning occasionally until tender with grill marks.
4. Once cool enough to handle, chop vegetables into bite-sized pieces and combine in a serving bowl with halved tomatoes. Drizzle with herby lemon vinaigrette before garnishing with cheese.

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

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 5g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 15mg