Romaine Salad with Grilled Vegetables
Elevate your salad game with this vibrant Romaine Salad with Grilled Vegetables, a smoky and delicious twist on fresh greens. Featuring charred romaine lettuce, tender zucchini, sweet red bell peppers, and caramelized red onions, this dish is a perfect balance of flavors and textures. A tangy balsamic vinaigrette, accented with Dijon mustard, honey, and garlic, ties everything together beautifully, while juicy cherry tomatoes and fresh parsley add a burst of freshness. Quick and easy to prepare in just 35 minutes, this hearty salad makes an ideal side dish or light main course. Perfect for summer barbecues or anytime you’re craving bold, grilled flavors, this recipe is guaranteed to impress!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Red onion
- 1.5 cups Cherry tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 2 tablespoons Fresh parsley
Instructions
Preheat your grill or grill pan to medium-high heat.
Cut the romaine lettuce heads in half lengthwise, keeping the root ends intact to hold the leaves together.
Slice the zucchini into 1/4-inch rounds. Cut the red bell pepper into thick strips. Slice the red onion into thick rings.
Place the zucchini, red bell pepper, and red onion in a large bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat.
Grill the zucchini, red bell pepper, and red onion for 3-4 minutes per side, or until grill marks appear and the vegetables are tender. Remove from the grill and set aside.
Brush the cut sides of the romaine lettuce with 1 tablespoon of olive oil. Grill the lettuce for 1-2 minutes per side, or until slightly charred but still crisp. Remove from the grill and set aside.
In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, Dijon mustard, honey, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
Roughly chop the grilled vegetables and arrange them over the grilled romaine halves on a platter.
Cut the cherry tomatoes in half and scatter them over the salad.
Drizzle the dressing over the salad and sprinkle with freshly chopped parsley for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1126 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.
