Grilled Vegetable Salad

This Grilled Vegetable Salad is a delightful mix of smoky, charred vegetables tossed in a vibrant lemon vinaigrette. Perfect for picnics, barbecues, or as a side dish at your dinner table, this salad not only bursts with flavor but also showcases fresh ingredients. The combination of grilled veggies and the option of blue cheese or shaved Parmesan makes it a standout choice for any occasion.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep work, you can have this salad ready in no time.
• Flavorful: The grilling process enhances the natural sweetness of the vegetables, making each bite delicious.
• Versatile: Enjoy it warm or cold; it works as a side dish, main course, or even as a meal prep option.
• Healthy Ingredients: Packed with nutrients and low in calories, this salad is a guilt-free option.
• Customizable: Feel free to swap out veggies based on what you have on hand or your personal preferences.

Tools and Preparation

To make this delicious grilled vegetable salad, you’ll need a few essential tools to get started. Having the right equipment ensures that your cooking process is smooth and enjoyable.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Long tongs
• Knife and cutting board

Importance of Each Tool

• Grill: The heart of this recipe! It gives the vegetables their distinctive smoky flavor.
• Long tongs: Perfect for flipping and rotating veggies without burning your hands.
• Knife and cutting board: Essential for chopping the vegetables into the right size for grilling and serving.

Ingredients

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

Ingredients:
– 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)
– 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 grill to 400°F. Scrub grates clean and oil them well.

Step 2: Prepare the Vegetables

1. Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan; the pan will be very full.
2. Drizzle olive oil over all vegetables.
3. With your hands, gently fold the vegetables until they are all evenly coated with oil while keeping the sliced rings of red onion intact.
4. Sprinkle vegetables generously with salt & pepper and 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 over direct heat in a single layer. Depending on your grill size, you may need to grill in batches.
2. Set corn on the hottest part of the grill for quick charring.
3. Close grill lid and cook for about 2 minutes.
4. Open the grill; use long tongs to flip and rotate vegetables as needed.

Step 4: Check Cooking Progress

Cooking times will vary by vegetable; check regularly:
– Asparagus usually cooks fastest.
– Aim for corn to have some char without being completely cooked for crunchiness.
– Onion should be nicely softened.

Once done to your liking with distinct grill marks, remove from grill back to rimmed pan.

Step 5: Assemble the Salad

1. Once cooled enough to handle, cut kernels from corn cob.
2. Chop rest of the vegetables into bite-size pieces (about one inch).
3. Place everything in a large serving bowl; add tomatoes and fold together gently.
4. Drizzle with herby lemon vinaigrette; fold again. Add more vinaigrette if needed.
5. Sprinkle with blue cheese before serving slightly warm or at room temperature.

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is versatile and can be enjoyed in many ways. Whether as a side dish or a main course, it’s packed with flavor and nutrition. Here are some ideas on how to serve this delightful salad.

As a Side Dish

• Pair with grilled meats for a colorful contrast.
• Serve alongside a hearty soup for a balanced meal.

As a Main Course

• Add protein such as grilled chicken or chickpeas for a filling option.
• Toss in some quinoa to make it a complete meal.

On a Bed of Greens

• Serve over fresh spinach or arugula for added texture.
• Mix with kale for an extra nutrient boost.

With Crusty Bread

• Accompany with warm, crusty bread for dipping.
• Use as a filling in sandwiches with additional spreads.

How to Perfect Grilled Vegetable Salad

Achieving the perfect Grilled Vegetable Salad takes just a few simple steps. Follow these tips to elevate your dish.

• Choose Fresh Vegetables: Fresh, seasonal vegetables will enhance the flavor and texture of your salad.
• Use High-Quality Olive Oil: A good olive oil adds richness and depth; it’s worth investing in quality.
• Don’t Overcrowd the Grill: Give each vegetable enough space to get that perfect char; grill in batches if necessary.
• Watch Cooking Times: Different vegetables cook at different rates; keep an eye on them to avoid burning.
• Experiment with Cheese: Try different cheeses like feta or goat cheese for varied flavors.
• Serve Slightly Warm: Serving the salad slightly warm enhances the flavors and makes it more inviting.

Best Side Dishes for Grilled Vegetable Salad

Grilled Vegetable Salad pairs beautifully with various side dishes. Here are some great options that complement its smoky flavors.

1. Garlic Bread: Crispy and buttery, garlic bread is perfect for soaking up the vinaigrette.
2. Coleslaw: A tangy coleslaw adds crunch and complements the richness of the salad.
3. Quinoa Pilaf: A light quinoa pilaf provides protein and nutty flavors that balance the dish.
4. Roasted Potatoes: Crispy roasted potatoes offer comforting textures alongside grilled veggies.
5. Stuffed Peppers: Colorful stuffed peppers filled with grains and spices make for an appealing side.
6. Pasta Salad: A refreshing pasta salad brings additional flavors and textures to your meal.

Common Mistakes to Avoid

When making a Grilled Vegetable Salad, it’s easy to overlook a few key steps. Here are some common mistakes and how to avoid them.

• Not Preheating the Grill: A cold grill can lead to uneven cooking. Always preheat your grill to 400°F for the best results.
• Overcrowding the Grill: Placing too many vegetables at once can cause steaming instead of grilling. Grill in batches to ensure even cooking and good char.
• Neglecting Seasoning: Under-seasoned vegetables can taste bland. Generously season your veggies with salt and pepper before grilling for enhanced flavor.
• Ignoring Cooking Times: Different vegetables cook at varying rates. Keep an eye on your grill and check frequently, especially for quicker-cooking items like asparagus.
• Skipping the Vinaigrette: The dressing is crucial for flavor. Don’t forget to drizzle the herby lemon vinaigrette generously over your salad before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Keep the salad separate from any dressing to maintain freshness.

Freezing Grilled Vegetable Salad

• Grilled veggies can be frozen for up to 2 months.
• Use freezer-safe containers or bags, removing as much air as possible.

Reheating Grilled Vegetable Salad

• Oven: Preheat your oven to 350°F and spread the salad on a baking sheet. Heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe dish and heat on high in 30-second intervals until warm, stirring between intervals.
• Stovetop: Sauté in a skillet over medium heat until heated through, adding a splash of olive oil if needed.

Frequently Asked Questions

What vegetables are best for Grilled Vegetable Salad?

You can use a variety of vegetables such as bell peppers, zucchini, asparagus, and corn. Select seasonal veggies for the freshest flavors.

How do I make herby lemon vinaigrette?

To make a simple herby lemon vinaigrette, whisk together olive oil, fresh lemon juice, minced garlic, chopped herbs (like parsley or basil), salt, and pepper.

Can I prepare this salad ahead of time?

Yes! You can grill the vegetables ahead of time and store them in the refrigerator. Assemble the salad just before serving for best taste.

What are some customization options for Grilled Vegetable Salad?

Feel free to add proteins like grilled chicken or chickpeas, or swap blue cheese for feta or goat cheese based on your preference.

Final Thoughts

This Grilled Vegetable Salad is not only full of vibrant flavors but also offers great versatility. You can tweak it with different veggies or dressings according to your taste. It’s perfect for summer barbecues or as a healthy side dish year-round. Give it a try; you’ll love how delicious it is!

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Grilled Vegetable Salad

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This vibrant Grilled Vegetable Salad features a delightful assortment of smoky, charred vegetables enveloped in a zesty lemon vinaigrette. Ideal for summer picnics, backyard barbecues, or as a colorful side dish at family dinners, this salad is both nutritious and versatile. The combination of grilled corn, zucchini, bell peppers, and asparagus, topped with your choice of blue cheese or Parmesan, creates an explosion of flavors in every bite. Whether served warm or chilled, this salad is sure to impress!

• Total Time: 25 minutes
• Yield: Serves approximately 6 people 1x

Ingredients

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• 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 & freshly ground black pepper
• Herby lemon vinaigrette
• 4 ounces blue cheese or shaved Parmesan

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Instructions

1. Preheat the grill to 400°F and prepare the grates by scrubbing and oiling them.
2. In a large rimmed pan, combine the corn, squash, zucchini, bell peppers, onion rings, and asparagus. Drizzle with olive oil and season generously with salt and pepper. Toss gently until evenly coated.
3. Grill the vegetables in batches over direct heat for about 2 minutes per side or until charred but still crisp.
4. Once cooked to your liking, remove from the grill and allow to cool slightly. Cut corn kernels from cobs and chop other vegetables into bite-sized pieces.
5. In a large serving bowl, combine all grilled vegetables with halved tomatoes. Drizzle with herby lemon vinaigrette and toss gently to combine. Top with crumbled blue cheese or Parmesan before serving.

• Author: Diary
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 5g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 20mg