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Grilled Veggie Salad

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 305 kcal
Course: Salad , Appetizer
Cuisine: American

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

    Cup of Yum
  1. Wash and dry all vegetables. Then, grab a cutting board and let's get chopping!
  2. First, let’s prepare the corn on the cob. Shuck it, remove all strings, and add butter. Sprinkle with salt and pepper.
  3. 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.
  4. 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.
  5. Place corn on the grill. Grill for 8-10 minutes or until corn is charred. Rotate 3-4 times while grilling.
  6. 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.
  7. 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!
  8. Dice red onion into small pieces. Halve and quarter cherry tomatoes. Crumble goat cheese if not already pre-crumbled.
  9. Add arugula or lettuce to a serving bowl. Then, add your ingredients not on the grill.
  10. Once the corn and zucchini are grilled, dice and add to the salad.
  11. Toss everything up!
  12. 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

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

% 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.