Grilled Vegetable Dinner Salad Veggies
Elevate your dinner game with this vibrant Grilled Vegetable Dinner Salad, a perfect blend of smoky charred veggies and fresh greens. Featuring tender zucchini, sweet red bell peppers, smoky red onion, and bursting cherry tomatoes, these garden-fresh vegetables are grilled to perfection to bring out their natural sweetness. Tossed with crisp mixed greens, creamy feta cheese, and crunchy sunflower seeds, this hearty salad is finished with a tangy balsamic-lemon dressing that ties it all together. Ready in just 35 minutes, this colorful and nutritious dish is ideal as a stand-alone vegetarian meal or as a stunning side for any gathering. Try it today for a wholesome, flavor-packed twist on dinner salad perfection!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Red bell peppers
- 1 large Red onion
- 2 cups Cherry tomatoes
- 4 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 cups Mixed greens
- 0.5 cups Feta cheese
- 0.25 cups Sunflower seeds
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Lemon juice
Instructions
Preheat your grill to medium-high heat or heat a grill pan over medium-high heat.
Trim the ends off the zucchinis and slice them into 1/2-inch thick lengthwise strips.
Core and quarter the red bell peppers. Peel and cut the red onion into 1/2-inch thick rounds.
In a large bowl, combine the zucchini, red bell peppers, red onion, and cherry tomatoes. Drizzle with 3 tablespoons of olive oil, mince the garlic, and add it to the vegetables. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Place the vegetables on the preheated grill (use a grill basket for the cherry tomatoes to prevent them from falling through). Cook for 3–4 minutes per side for the zucchini and red peppers, and 2–3 minutes per side for the onion and cherry tomatoes, or until lightly charred and tender-crisp.
Remove the vegetables from the grill and let them cool for 5–10 minutes. Slice the zucchini and red peppers into bite-sized pieces if desired.
In a small bowl, whisk together the balsamic vinegar, lemon juice, remaining tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper for the dressing.
In a large salad bowl, combine the mixed greens, grilled vegetables, feta cheese, and sunflower seeds. Drizzle the dressing over the salad and toss gently to combine.
Serve immediately, garnished with additional feta cheese or sunflower seeds if desired.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 7110 mg | 309% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 58.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 679 mg | 52% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3530 mg | 75% | |
*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.
