Grilled Vegetable Salad

This Grilled Vegetable Salad is a delightful mix of smoky, charred vegetables tossed in a zesty lemon vinaigrette. Perfect for picnics, barbecues, or as a refreshing side dish, this salad brings out the best in seasonal produce. It’s not just flavorful; it also offers a colorful presentation that will impress your guests. With the option to add blue cheese or Parmesan, this salad can easily cater to various taste preferences.

Why You’ll Love This Recipe

• Flavorful and Smoky: Grilling enhances the natural sweetness of vegetables, providing a wonderful depth of flavor.
• Healthy and Nutritious: Packed with vibrant vegetables, this salad is low in calories and high in nutrients.
• Easy to Prepare: With simple ingredients and straightforward steps, this recipe is quick to make.
• Versatile: Enjoy it warm or cold, as a main dish or side; it fits any meal occasion.
• Customizable: Feel free to swap out vegetables based on what you have on hand or your personal preferences.

Tools and Preparation

Preparation is key for making this Grilled Vegetable Salad shine. Having the right tools can make the process easier and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Grill: Essential for achieving that smoky flavor and perfect grill marks on your vegetables.
• Large rimmed pan: Helps keep everything organized while prepping and tossing the veggies with oil and seasoning.
• Tongs: Allows for safe handling of hot vegetables without damaging their shape.
• Knife: A sharp knife ensures clean cuts for even cooking and better-looking pieces.

Ingredients

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

For the 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, 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)

For Seasoning

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

For Garnish

• 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 shavings of Parmesan!)

How to Make Grilled Vegetable Salad

Step 1: Preheat the Grill

Preheat your grill to 400°F. Scrub the 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 the vegetables.

1. With your hands, gently fold the vegetables until evenly coated with oil while keeping onion rings intact.
2. Generously sprinkle with salt and pepper; fold again lightly using your hands.
3. Add a final light sprinkle of salt and pepper.

Step 3: Grill the Vegetables

Add vegetables to the hot grill in a single layer over direct heat.

1. Depending on grill size, grill in batches if necessary.
2. Place corn on the hottest part for quick charring.
3. Close lid and cook for about 2 minutes.

Step 4: Flip the Vegetables

Open the grill and use tongs to flip as needed.

1. Check regularly; cooking times vary by vegetable thickness.
2. Aim for distinct grill marks but leave some crunch in corn.
3. Remove from grill when all are cooked/softened to liking.

Step 5: Assemble the Salad

Once cooled enough to handle:

1. Cut kernels from corn cob.
2. Chop other vegetables into bite-sized pieces (about one inch).
3. In a large serving bowl (preferably low and wide), combine all grilled veggies with halved tomatoes.
4. Drizzle with herby lemon vinaigrette; fold gently until well mixed.
5. Add more vinaigrette if desired before sprinkling with blue cheese.

Serve slightly warm or at room temperature for an inviting dish that everyone will love!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is versatile and can be served in various ways to enhance your dining experience. Whether as a main or a side, it pairs beautifully with many dishes.

As a Main Course

• Serve the salad on its own for a light and healthy meal that celebrates the flavors of grilled vegetables.
• Add grilled chicken or shrimp for extra protein, making it a satisfying option for lunch or dinner.

With Crusty Bread

• Pair the salad with slices of crusty bread or baguette to soak up the vinaigrette, adding texture and heartiness to your meal.

As a Side Dish

• This salad complements grilled meats perfectly. Serve it alongside steak, chicken, or fish for a colorful plate.

In a Wrap

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

For Meal Prep

• Pack individual servings of the salad in mason jars for quick lunches throughout the week. Layer the ingredients so they stay fresh longer.

How to Perfect Grilled Vegetable Salad

To make your Grilled Vegetable Salad truly exceptional, follow these simple tips that enhance both flavor and presentation.

• Choose Fresh Vegetables: Select vibrant, seasonal vegetables for the best taste and nutrition.
• Oil Generously: Coat your vegetables well with olive oil to prevent them from sticking and to encourage even grilling.
• Don’t Overcrowd the Grill: Grill vegetables in batches if necessary; overcrowding can lead to uneven cooking.
• Monitor Cooking Times: Different vegetables cook at different rates. Keep an eye on them and remove each type as it reaches perfect tenderness.
• Season Well: Don’t skimp on salt and pepper; proper seasoning brings out the natural flavors of the vegetables.
• Experiment with Cheese: While blue cheese adds tanginess, try using goat cheese or feta for different flavor profiles.

Best Side Dishes for Grilled Vegetable Salad

Grilled Vegetable Salad pairs wonderfully with a variety of side dishes that can complement its smoky flavors. Here are some excellent options:

1. Garlic Bread: Crispy garlic bread is always a hit, providing a crunchy contrast to the soft veggies.
2. Quinoa Pilaf: A light quinoa pilaf with herbs adds protein and makes for a wholesome meal.
3. Coleslaw: A refreshing coleslaw offers crunch and acidity, balancing out the richness of grilled vegetables.
4. Roasted Potatoes: Seasoned roasted potatoes bring heartiness and additional flavors to your table.
5. Couscous Salad: Fluffy couscous mixed with herbs and lemon zest complements the salad beautifully.
6. Fruit Salad: A light fruit salad offers sweetness that contrasts nicely with savory grilled vegetables.

Common Mistakes to Avoid

When making a grilled vegetable salad, it’s easy to overlook some key steps. Here are some common mistakes to watch out for:

• Overcooking the Vegetables: Grilling for too long can lead to mushy veggies. Keep an eye on cooking times and remove them once they have grill marks and are tender.
• Not Prepping the Grill: A dirty or un-oiled grill can stick and tear vegetables. Always scrub grates clean and oil them before placing your veggies on the grill.
• Skipping Seasoning: Neglecting to season your vegetables can result in bland flavors. Generously sprinkle salt and pepper before grilling for enhanced taste.
• Cutting Vegetables Too Small: If you cut your vegetables too small, they may fall through the grill grates. Aim for larger pieces that hold up well on the grill.
• Ignoring Texture Variations: Different vegetables cook at different rates. Mix denser veggies with lighter ones, or add them to the grill in stages based on their cooking times.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Grilled vegetable salad will last about 3–5 days in the refrigerator.

Freezing Grilled Vegetable Salad

• It is not recommended to freeze this salad as it may lose texture upon thawing.
• If you must freeze, use a freezer-safe container and consume within 1 month.

Reheating Grilled Vegetable Salad

• Oven: Preheat your oven to 350°F and heat for about 10 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat for 1-2 minutes until warm.
• Stovetop: Heat in a skillet over medium heat for 5-7 minutes, stirring occasionally until warm.

Frequently Asked Questions

Can I use other vegetables in my Grilled Vegetable Salad?

You can customize your grilled vegetable salad by adding vegetables like eggplant, mushrooms, or even carrots based on your preference!

What is the best dressing for Grilled Vegetable Salad?

A herby lemon vinaigrette complements grilled vegetables perfectly, enhancing their smoky flavor while adding brightness.

How do I prevent my vegetables from sticking on the grill?

Make sure to oil both the grill grates and the vegetables before grilling. This helps create a non-stick surface for perfect grilling results.

What are some great pairings with Grilled Vegetable Salad?

This salad pairs wonderfully with grilled meats, fish, or can be served as a light meal on its own along with crusty bread.

Final Thoughts

This grilled vegetable salad is not only delicious but also incredibly versatile! Packed with flavor from smoky veggies and topped with blue cheese or Parmesan, it makes a perfect side dish or main course. Feel free to customize it with your favorite toppings or dressings. Give this recipe a try; it’s sure to impress!

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Grilled Vegetable Salad

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Grilled Vegetable Salad is a vibrant medley of smoky, charred vegetables tossed in a zesty lemon vinaigrette. This salad not only captures the essence of seasonal produce but also dazzles with its colorful presentation, making it a perfect choice for picnics, barbecues, or as a refreshing side dish. The option to add blue cheese or Parmesan allows you to tailor it to your guests’ taste preferences. Healthy and nutritious, this salad is easy to prepare and can be enjoyed warm or cold, making it versatile for any meal occasion.

• Total Time: 30 minutes
• Yield: Serves 6

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
• Olive oil
• Kosher salt
• Black pepper
• 1 pound cherry or grape tomatoes
• Herby lemon vinaigrette
• 4 ounces blue cheese or Parmesan

Instructions

1. Preheat grill to 400°F and oil grates.
2. In a large pan, toss corn, squash, zucchini, bell peppers, onion, and asparagus with olive oil, salt, and pepper.
3. Grill vegetables in a single layer for about 2 minutes; flip as needed until tender.
4. Once cooled slightly, chop vegetables into bite-sized pieces and combine with sliced tomatoes in a bowl.
5. Drizzle with herby lemon vinaigrette and fold gently before serving.

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

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 5g
• Sodium: 275mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 15mg

Keywords: Choose fresh seasonal vegetables for the best flavor. Avoid overcrowding the grill to ensure even cooking. Customize by adding your favorite vegetables or using different cheeses.