Grilled Vegetable Salad
Elevate your summer meal with this vibrant and nutritious Grilled Vegetable Salad, a celebration of smoky, charred flavors and fresh seasonal produce. Featuring a colorful medley of zucchini, red bell peppers, yellow squash, red onion, asparagus, and juicy cherry tomatoes, this easy-to-make salad is perfectly complemented by a tangy balsamic-garlic dressing infused with fresh basil. Ready in just 35 minutes, this recipe is a must-try for weeknight dinners or backyard barbecues and can be customized with crumbled feta cheese for added creaminess. Whether served warm, at room temperature, or chilled, this versatile dish is perfect as a side or a light main course. Simple, healthy, and bursting with flavor, this Grilled Vegetable Salad is a surefire way to satisfy your cravings for wholesome, smoky goodness!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium red bell pepper
- 2 medium yellow squash
- 1 large red onion
- 1 bunch asparagus
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- 2 tablespoons fresh basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash and pat dry all the vegetables. Slice the zucchini, yellow squash, and red onion into 1/4-inch thick rounds. Cut the red bell peppers into quarters, removing the seeds and core. Trim the woody ends of the asparagus.
In a large bowl, combine the sliced vegetables (except for cherry tomatoes) and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and black pepper, and toss to evenly coat.
Place the prepared vegetables directly on the grill grates or grill pan. Grill for 3-5 minutes per side, or until grill marks appear and vegetables are tender. Remove from heat and transfer to a cutting board.
While the vegetables are cooling slightly, grill the cherry tomatoes by placing them on a grill-safe tray or skewers. Grill for 2-3 minutes until softened and slightly charred, then remove from heat.
Chop the grilled vegetables into bite-sized pieces and transfer them to a large salad bowl. Add the grilled cherry tomatoes.
In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, balsamic vinegar, minced garlic, and chopped fresh basil.
Pour the dressing over the grilled vegetables and gently toss until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
If using feta cheese, sprinkle it on top of the salad before serving.
Serve the grilled vegetable salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 6316 mg | 275% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 75.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4189 mg | 89% | |
*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.
