Grilled Vegetable Salad
User Reviews
4.5
501 reviews
Excellent
Grilled Vegetable Salad
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This Grilled Vegetable Salad recipe has perfectly charred vegetables dressed with a sunny, herby lemon vinaigrette. Bites of creamy, salty blue cheese (or substitute Parmesan) are the finishing touch!
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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, 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
- 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!
Instructions
- Preheat grill to 400°F. Scrub grates clean and oil them well. (See Notes)
- Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan - the pan will be very full. Drizzle olive oil over all vegetables. With your hands, gently fold the vegetables until they are all evenly coated with oil, careful to keep the sliced rings of red onion intact. Sprinkle vegetables fairly generously with salt & pepper, and lightly fold again using your hands. Sprinkle one more time lightly with salt & pepper.
- Add vegetables to the hot grill, over direct heat, in a single layer. Depending on the size of your grill, you may need to grill in batches. Set the corn on the hottest part of the grill to get some quick char.
- Close grill lid and cook for about 2 minutes.
- Open the grill and use a long tongs to flip and rotate vegetables as needed. Cooking times will vary with each vegetable, so it's just a matter of checking on them regularly and turning as needed. The asparagus usually cooks the fastest, but cook time will depend on how thick it is. Aim for the corn to have some char, but to not be completely cooked (we like some fresh, crunchy texture!). We like the onion to get nicely softened, so that always takes the longest. Once the vegetables have distinct grill marks and are cooked/softened to your liking, remove them from the grill, back to the rimmed pan.
- To assemble the salad: Once the vegetables have cooled enough to handle, cut the kernels from the corn cob and chop the rest of the vegetables into bite-size pieces, about one inch or so in size. Place everything in a large-ish serving bowl - I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.
Notes
- To oil the grill grates: Add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.
Nutrition Information
Show Details
Serving
1
Calories
205kcal
(10%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Cholesterol
16mg
(5%)
Sodium
269mg
(11%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 205kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 16mg | 5% |
| Sodium | 269mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
501 reviews
Excellent
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