Gourmet Grilled Vegetable Salad
Fire up your grill and elevate your salad game with this vibrant Gourmet Grilled Vegetable Salad! Bursting with smoky charred flavors, this recipe features an irresistible medley of fresh zucchini, red bell peppers, eggplant, asparagus, and red onion, perfectly caramelized over the grill. Tossed with peppery arugula, sweet cherry tomatoes, and a luscious homemade balsamic dressing infused with Dijon mustard, honey, and fresh basil, this salad expertly balances savory, tangy, and sweet notes. Ready in just 35 minutes, it’s an ideal choice for a healthy summer side dish or a light vegetarian main course. Perfect for barbecues, picnics, or weeknight dinners, this dish is as visually stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 2 red bell peppers
- 1 large eggplant
- 1 bunch asparagus spears
- 1 large red onion
- 1.5 cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh basil leaves, chopped
- 5 cups arugula
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your grill to medium-high heat (approximately 400°F or 200°C).
Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the red bell peppers into quarters and remove the seeds and stem. Peel and slice the red onion into 1/4-inch thick rounds. Trim the woody ends off the asparagus.
In a large bowl, toss the zucchini, eggplant, red bell peppers, asparagus, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the vegetables directly on the grill. Grill the vegetables for 3-4 minutes per side, or until they are tender and have visible grill marks. Remove from the grill and set aside to cool slightly.
While the vegetables are cooling, prepare the dressing by whisking together 1 tablespoon of olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, and chopped basil in a small bowl.
Once the grilled vegetables have cooled slightly, chop them into bite-sized pieces. Toss the grilled vegetables with the arugula and cherry tomatoes in a large bowl.
Drizzle the balsamic dressing over the salad and gently toss to coat.
Serve the salad immediately, garnished with additional fresh basil if desired. Enjoy your Gourmet Grilled Vegetable Salad!
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 87.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4871 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
