Grilled Veggie Salad
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Grilled Veggie Salad
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This Grilled Veggie Salad features grilled corn and zucchini seasoned with butter, salt, and pepper, as well as other salad staples like cherry tomatoes and red onion over a bed of rice and greens. And it's all topped with a generous drizzle of ranch dressing!
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Ingredients
- 4 cups arugula or buttered lettuce
- 2 cobs corn
- 2 zucchinis
- 1 cup cherry tomatoes
- 1 cup Rice or Quinoa
- ½ cup ranch dressing
- ¼ cup red onion
- ¼ cup goat cheese
- butter, salt, and pepper
Instructions
- Wash and dry all vegetables. Then, grab a cutting board and let's get chopping!
- First, let’s prepare the corn on the cob. Shuck it, remove all strings, and add butter. Sprinkle with salt and pepper.
- Cut the ends off of the zucchini. Slice in quarters and then slice into ½inch thick strips. Then, using a baster brush, paint zucchini with olive oil. Sprinkle with salt and pepper.
- Heat grill to 500°F. If you’re using a outdoor grill, you may want to use tinfoil. I find it’s easier for clean up and ensures nothing slips through.
- Place corn on the grill. Grill for 8-10 minutes or until corn is charred. Rotate 3-4 times while grilling.
- Add zucchini sticks on the grill. Place them perpendicular to the grill racks so they do not fall through. Grill for 5 minutes, rotating twice for even grill marks.
- While the vegetables are grilling, cook quinoa to package instructions. TIP: Buy frozen or a microwavable package. They’re easy to prepare and still super flavorful!
- Dice red onion into small pieces. Halve and quarter cherry tomatoes. Crumble goat cheese if not already pre-crumbled.
- Add arugula or lettuce to a serving bowl. Then, add your ingredients not on the grill.
- Once the corn and zucchini are grilled, dice and add to the salad.
- Toss everything up!
- Pour on desired amount of dressing and serve immediately.
Notes
- Store salad separate from dressing for up to three days. Do note, however, that if you put warm veggies on the salad, your arugula will wilt. I suggest the salad storing "upside down" with the grilled veggies on the bottom of your Tupperware, then topped with tomatoes + onions and the greens on top. This method is great because you can literally flip right onto a plate when ready to enjoy.
- Keep an eye on the vegetables on the grill. They can burn quickly or catch flame if on too long.
Nutrition Information
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Serving
1 serving (with dressing)
Calories
305kcal
(15%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
1g
Cholesterol
18mg
(6%)
Sodium
313mg
(13%)
Potassium
434mg
(12%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 serving (with dressing) | |
| Calories | 305kcal | 15% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 313mg | 13% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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