Grilled Vegetable Salad with Goat Cheese
Elevate your salad game with this Grilled Vegetable Salad with Goat Cheese, a vibrant and flavorful dish that's perfect for any occasion! This recipe highlights the smokiness of grilled zucchini, red bell peppers, Portobello mushrooms, and red onion, all tossed with crisp mixed greens for a satisfying texture. A tangy balsamic-honey dressing adds the perfect touch of sweetness, while creamy goat cheese crumbles and fragrant fresh basil take this salad to the next level. Easy to prepare in just 30 minutes, this colorful and wholesome dish is an ideal choice for a light lunch, side dish, or show-stopping appetizer. Perfect for summer grilling or anytime you crave bold flavors, this salad is a must-try for lovers of fresh and seasonal ingredients.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Red bell peppers
- 4 caps Portobello mushrooms
- 1 large Red onion
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 cups Mixed greens
- 4 ounces Goat cheese
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh basil leaves
Instructions
Preheat the grill to medium-high heat.
Wash the zucchini, red bell peppers, Portobello mushrooms, and red onion. Slice the zucchini lengthwise into 1/4-inch strips, the red bell peppers into quarters (seeds removed), and the red onion into 1/2-inch thick rounds. Keep the Portobello mushroom caps whole.
Brush all the vegetables lightly with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Grill the vegetables directly on the grill grates. Cook the zucchini for 3-4 minutes per side, the bell peppers for 4-5 minutes per side, the onion rounds for 3-4 minutes per side, and the mushrooms for 4-5 minutes per side, until they have grill marks and are tender.
Remove the vegetables from the grill and set aside to cool slightly. Once cool, chop them into bite-sized pieces.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to make the dressing.
In a large salad bowl, combine the mixed greens and grilled vegetables. Toss gently to combine.
Crumble the goat cheese over the salad and drizzle with the balsamic dressing.
Garnish with fresh basil leaves. Serve immediately and enjoy!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 14.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1125 mg | 24% | |
*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.
