Grilled Vegetable Salad
User Reviews
4.5
Grilled Vegetable Salad
Description
The Grilled Vegetable Salad brings together a colorful selection of summer vegetables including corn, yellow squash, zucchini, red bell pepper, red onion, asparagus, and cherry tomatoes. Each vegetable is carefully prepared—trimmed or quartered as needed—and coated evenly with olive oil, kosher salt, and freshly ground black pepper before being grilled over medium-high heat. The grilling process softens the vegetables while developing char marks that add smoky depth. After grilling, the salad is dressed with a bright lemon vinaigrette and topped with crumbled blue cheese or wide Parmesan shavings, adding a creamy and tangy contrast to the smoky veggies. This method allows each vegetable's flavor and texture to shine while contributing to a harmonious salad perfect for outdoor dining.
The salad works well served as a side to grilled meats or as a stand-alone vegetarian meal. Its balance of tender, charred vegetables and creamy cheese makes it versatile for lunches, picnics, or casual dinners.
To oil the grill grates properly, use a folded paper towel dipped in vegetable oil and wipe the grates before grilling to prevent sticking. This small step helps retain the integrity of the vegetables and ensures an even grill surface.
Ingredients
- 4 ears corn husk and silk removed, sweet
- 2 medium yellow summer squash ends trimmed, quartered lengthwise
- 2 medium zucchini ends trimmed, quartered lengthwise, green
- 2 large red bell pepper 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
- black pepper freshly ground
- 1 pound cherry tomato sliced in half, or grape tomatoes
- lemon vinaigrette herby
- 4 ounces blue cheese crumbled - if you don't like blue cheese, use large, wide shavings of Parmesan!, your favorite
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
- Oil the grill grates thoroughly using a folded paper towel soaked in vegetable oil to prevent sticking.
- Grill the vegetables in an even single layer and rotate them regularly to ensure uniform cooking and char.
- The lemon vinaigrette complements the smoky grilled veggies and can be adjusted with fresh herbs for extra flavor.
- If you prefer, substitute blue cheese with Parmesan shavings for a milder taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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