Grilled Vegetable Salad

This Grilled Vegetable Salad recipe is an explosion of flavors, combining smoky grilled vegetables with a refreshing lemon vinaigrette. Perfect for barbecues, picnics, or as a vibrant side dish for any meal, this salad captures the essence of summer. The combination of textures and tastes from the vegetables, paired with the creamy blue cheese or Parmesan, makes it truly special.

Why You’ll Love This Recipe

• Flavorful and Smoky: Grilling brings out the natural sweetness in vegetables while adding a delightful smokiness.
• Easy to Prepare: With minimal prep and simple ingredients, this salad is quick to make for weeknight dinners or gatherings.
• Versatile Ingredients: Feel free to mix and match your favorite veggies based on what’s in season or your personal preferences.
• Healthy Choice: Packed with nutrients and low in calories, this salad is a guilt-free addition to any meal.
• Perfect for Any Occasion: Whether it’s a family dinner or a summer barbecue, this salad fits right in.

Tools and Preparation

To create your delicious Grilled Vegetable Salad, you will need some essential tools. Having the right equipment makes cooking easier and more efficient.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Long tongs
• Knife
• Cutting board

Importance of Each Tool

• Grill: The heart of this recipe, allowing you to achieve that perfect char on the vegetables.
• Large rimmed pan: Keeps all your prepped veggies contained before grilling.
• Long tongs: Essential for flipping and rotating vegetables safely without burning yourself.

Ingredients

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

• 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)
• 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 shavings of Parmesan!

How to Make Grilled Vegetable Salad

Step 1: Preheat the Grill

Preheat grill to 400°F. Scrub grates clean and oil them well to prevent sticking.

Step 2: Prepare the Vegetables

1. Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan; it will be very full.
2. Drizzle olive oil over all vegetables.
3. Gently fold the vegetables until they are evenly coated with oil while keeping the onion rings intact.
4. Generously sprinkle with kosher salt and freshly ground black pepper; fold again lightly.
5. Lightly sprinkle once more with salt and pepper.

Step 3: Grill the Vegetables

1. Add vegetables to the hot grill over direct heat in a single layer; grill in batches if necessary.
2. Set corn on the hottest part of the grill for quick charring.
3. Close grill lid; cook for about 2 minutes.

Step 4: Flip and Rotate

1. Open the grill; use long tongs to flip vegetables as needed.
2. Cooking times will vary by vegetable—check regularly.
3. Aim for distinct grill marks while keeping some crunch in the corn.

Step 5: Remove from Grill

Once cooked to your liking—softened onions but firm corn—remove all veggies back to the rimmed pan.

Step 6: Assemble Salad

1. Once cool enough to handle, cut kernels from corn cob; chop other veggies into bite-sized pieces.
2. Place everything in a large serving bowl; add halved tomatoes.
3. Drizzle with herby lemon vinaigrette; fold gently to combine.
4. Sprinkle with blue cheese before serving slightly warm or at room temperature.

Enjoy your delightful Grilled Vegetable Salad!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is a versatile dish that can be enjoyed in many ways. Whether you’re hosting a summer barbecue or enjoying a quiet dinner at home, there are plenty of delicious serving ideas to elevate your meal.

As a Main Dish

• Perfect for Meatless Mondays, this salad can stand alone as a satisfying main course.

With Grains

• Pair the salad with cooked quinoa or couscous for added texture and nutrition.

On a Bed of Greens

• Serve the grilled vegetables over fresh arugula or mixed greens for an extra layer of flavor.

As a Side Dish

• This salad works beautifully alongside grilled meats like chicken, steak, or fish, enhancing any main course.

In a Wrap

• Use the salad as a filling in a whole wheat wrap for a healthy lunch option.

With Vinaigrette Drizzle

• Drizzle more herby lemon vinaigrette on top just before serving to refresh the flavors.

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How to Perfect Grilled Vegetable Salad

To ensure your Grilled Vegetable Salad turns out perfectly every time, keep these tips in mind:

• Choose Fresh Vegetables: Fresh produce enhances flavor and texture. Look for vibrant colors and firm textures.
• Preheat the Grill: A hot grill gives you those beautiful char marks and helps cook the vegetables evenly.
• Don’t Overcrowd the Grill: Give each vegetable space on the grill to ensure they cook properly without steaming.
• Monitor Cooking Times: Different vegetables have varying cooking times; check frequently to avoid charring.
• Let Them Cool: Allow grilled vegetables to cool slightly before chopping to maintain their shape and flavor.
• Customize Your Cheese: Experiment with different cheeses like feta or goat cheese if blue cheese is not your favorite.

Best Side Dishes for Grilled Vegetable Salad

When serving Grilled Vegetable Salad, consider these delightful side dishes that complement its flavors well.

1. Garlic Bread: Crispy garlic bread provides a crunchy contrast that pairs beautifully with the salad’s freshness.
2. Grilled Chicken Skewers: Tender, marinated chicken skewers add protein and heartiness to your meal.
3. Pasta Salad: A light pasta salad with fresh herbs can enhance your dining experience without overwhelming flavors.
4. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs create a comforting side that balances the salad’s freshness.
5. Coleslaw: A tangy coleslaw adds crunch and zest, making for an enjoyable combination.
6. Quinoa Pilaf: Fluffy quinoa pilaf with nuts and dried fruit offers both nutrition and flavor depth alongside your salad.

Common Mistakes to Avoid

When preparing a Grilled Vegetable Salad, it’s easy to make a few common mistakes. Here are some tips to help you create the perfect dish.

• Skipping the Oil – Not using enough olive oil can result in dry vegetables. Ensure all veggies are well-coated before grilling for the best flavor and texture.
• Overcrowding the Grill – Placing too many vegetables on the grill at once can lead to uneven cooking. Grill in batches if necessary to ensure each piece gets that perfect char.
• Ignoring Cooking Times – Different vegetables cook at varying rates. Keep an eye on them and turn frequently for even grilling, so everything is tender and delicious.
• Not Seasoning Enough – Skimping on salt and pepper can make your salad bland. Don’t be afraid to season generously for enhanced flavor.
• Serving Too Cold – Serving this salad straight from the fridge can mute its flavors. Allow it to sit at room temperature for a while before serving.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate until ready to serve to maintain freshness.

Freezing Grilled Vegetable Salad

• Freezing is not recommended due to texture changes in grilled vegetables.
• If you must freeze, store in a freezer-safe container for up to 2 months, but expect some loss of quality upon thawing.

Reheating Grilled Vegetable Salad

• Oven – Preheat to 350°F and heat covered for about 10-15 minutes until warm.
• Microwave – Place in a microwave-safe dish and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop – Heat in a skillet over medium-low heat for about 5 minutes, stirring occasionally, until warmed through.

Frequently Asked Questions

What vegetables are best for Grilled Vegetable Salad?

You can use any combination of vegetables such as bell peppers, zucchini, eggplant, and asparagus. Just ensure they are fresh for the best taste.

Can I add protein to my Grilled Vegetable Salad?

Absolutely! Grilled chicken or chickpeas can add protein and make it more filling.

How can I customize my Grilled Vegetable Salad?

Feel free to experiment with different dressings, cheeses, or nuts. Add herbs like basil or mint for extra flavor!

Is this salad suitable for meal prep?

Yes! It holds up well when stored properly and makes great leftovers.

Final Thoughts

This Grilled Vegetable Salad is not only bursting with flavor but also versatile enough to suit any occasion. Whether you’re serving it as a main dish or a side, it’s sure to impress. Feel free to customize it with your favorite ingredients or dressings!