Grilled Vegetable Salad Down Home W the Neelys
Fire up the grill and savor the smoky, vibrant flavors of the "Grilled Vegetable Salad Down Home with the Neelys." This colorful salad showcases a medley of perfectly charred zucchini, yellow squash, bell peppers, asparagus, and red onion, paired with sweet bursts of cherry tomatoes. Tossed in a tangy balsamic-and-honey dressing, it's topped with fresh basil and creamy crumbled feta for a mouthwatering finish. Ready in just 25 minutes, this quick and healthy grilled vegetable salad is perfect as a light main dish or a standout side for summer cookouts. Packed with fresh produce and bold flavors, it’s a must-try for anyone looking to elevate their salad game!
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Recipe Information
Ingredients
- 2 whole zucchini
- 2 whole yellow squash
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole red onion
- 1 bunch asparagus
- 1 pint cherry tomatoes
- 0.25 cup olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.25 cup fresh basil leaves
- 0.5 cup crumbled feta cheese
Instructions
Preheat your grill to medium-high heat.
Slice the zucchini and yellow squash lengthwise into 1/4-inch thick strips.
Cut the red and yellow bell peppers into large strips, discarding seeds and membranes.
Peel the red onion and slice into thick rings.
Trim the woody ends off the asparagus.
Place all the vegetables, except the cherry tomatoes, in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt and black pepper. Toss to coat evenly.
Place the vegetables on the grill. Cook for 2-3 minutes per side until they are tender and have nice grill marks. Remove from the grill and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, a pinch of salt, and pepper to make the dressing.
Allow the grilled vegetables to cool slightly, then chop them into bite-sized pieces and place them in a large serving bowl.
Halve the cherry tomatoes and add them to the bowl with the grilled vegetables.
Drizzle the dressing over the vegetables and toss gently to combine.
Chiffonade the fresh basil leaves by stacking them, rolling them tightly, and slicing thinly. Sprinkle the basil over the salad.
Top the salad with crumbled feta cheese.
Serve warm, at room temperature, or chilled. Enjoy your Down Home Grilled Vegetable Salad!
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 14.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1005 mg | 21% | |
*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.
