Grilled Vegetable Salad

This Grilled Vegetable Salad is a delightful, colorful dish that brings together the smoky flavors of grilled vegetables with a zesty lemon vinaigrette. Perfect for summer barbecues, picnics, or as a vibrant side dish at any gathering, this salad showcases the best of seasonal produce. Its unique qualities lie in the delicious combination of textures and flavors, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Flavorful: The smoky veggies combined with fresh herbs create a taste sensation that will impress your guests.
• Healthy: Packed with colorful vegetables, this salad is not only nutritious but also low in calories.
• Versatile: Great as a side dish or main meal, it pairs well with grilled meats or can be enjoyed on its own.
• Easy to Prepare: With straightforward steps and minimal prep time, you’ll have this salad ready in no time.
• Seasonal: Utilize fresh, seasonal ingredients to ensure the best flavor and nutrition.

Tools and Preparation

Before you start grilling your vegetables, make sure you have the right tools on hand to make the process smooth and enjoyable.

Essential Tools and Equipment

• Grill
• Tongs
• Large rimmed pan
• Basting brush
• Cutting board

Importance of Each Tool

• Grill: Essential for imparting that delicious smoky flavor to the vegetables.
• Tongs: Perfect for flipping and rotating your veggies without losing their shape or texture.
• Large rimmed pan: Helps keep all your prepped vegetables contained while you prepare them for grilling.

Ingredients

This Grilled Vegetable Salad recipe features smoky veggies, a bright lemon vinaigrette, and blue cheese (or shaved Parmesan). So flavorful!

Fresh Vegetables

• 4 ears sweet corn, (husk and silk removed)
• 2 medium yellow summer squash, (ends trimmed, quartered lengthwise)
• 2 medium green zucchini, (ends trimmed, quartered lengthwise)
• 2 large red bell peppers, (stems, seeds and any large ribs removed, cut into 3 to 4 pieces each)
• 1 large red onion, (ends and skin removed, sliced into 3 to 4 large intact rings)
• 1 pound asparagus, (tough ends snapped off)

Seasonings

• 2-3 tablespoons olive oil
• kosher salt
• freshly ground black pepper

For Garnish

• 1 pound cherry or grape tomatoes, (sliced in half)
• herby lemon vinaigrette
• 4 ounces your favorite blue cheese, (crumbled – if you don’t like blue cheese, use large, wide shavings of Parmesan!)

How to Make Grilled Vegetable Salad

Step 1: Preheat the Grill

Preheat your grill to 400°F. Ensure that the grates are clean by scrubbing them well and applying some oil to prevent sticking.

Step 2: Prepare the Vegetables

Place all prepared vegetables—corn, yellow squash, zucchini, bell pepper, onion, and asparagus—onto a large rimmed pan. Drizzle olive oil over everything.

1. Using your hands, gently fold the vegetables until they are evenly coated with oil.
2. Season generously with kosher salt and freshly ground black pepper. Fold again gently to distribute seasoning.
3. Repeat sprinkling lightly with salt and pepper one more time.

Step 3: Grill the Vegetables

Add the prepared vegetables onto the hot grill in a single layer. Depending on your grill size:

1. You may need to grill in batches.
2. Position corn on the hottest part of the grill for quick charring.

Close the lid and cook for approximately 2 minutes before checking.

Step 4: Flip & Rotate Cooking Vegetables

Open the grill lid and use tongs to flip and rotate each vegetable as necessary:

• Cooking times will vary; asparagus usually cooks quickly while onions take longer.
• Aim for distinct grill marks without overcooking; enjoy some crunch in your corn!

Once cooked to your preference, transfer them back to the rimmed pan.

Step 5: Assemble Your Salad

Allow grilled vegetables to cool slightly before handling:

1. Cut kernels from corn cobs.
2. Chop other grilled vegetables into bite-sized pieces (about one inch).
3. Place all chopped veggies in a large serving bowl along with halved tomatoes.
4. Gently fold everything together before drizzling with herby lemon vinaigrette until desired flavor is achieved.
5. Top with crumbled blue cheese or shavings of Parmesan before serving warm or at room temperature.

Enjoy this vibrant Grilled Vegetable Salad at your next gathering!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is a versatile dish that can be enjoyed in many ways. Whether you’re serving it as a main or a side, there are plenty of creative options to consider.

As a Main Dish

• Add Protein: Consider adding grilled chicken or shrimp for a heartier meal.
• Serve with Quinoa: Pair the salad with quinoa for a wholesome grain boost.

In a Wrap

• Wrap It Up: Use large lettuce leaves or tortillas to create fresh wraps filled with the salad.
• Spread on Toast: Top whole-grain toast with grilled vegetable salad for a delicious open-faced sandwich.

Accompanied by Dips

• With Hummus: Serve the salad alongside hummus for a fantastic flavor combination.
• Pair with Tzatziki: A cool tzatziki sauce complements the smoky flavors perfectly.

How to Perfect Grilled Vegetable Salad

Creating the perfect Grilled Vegetable Salad is all about technique and attention to detail. Here are some tips to elevate your dish.

• Bold seasoning: Don’t be shy with salt and pepper; they enhance the natural flavors of the vegetables.
• Grill at high heat: High heat helps achieve those perfect grill marks while keeping veggies tender and crunchy.
• Use fresh ingredients: Fresh, seasonal vegetables will provide the best flavors and textures in your salad.
• Experiment with cheeses: Try different cheeses like feta or goat cheese if you’re not into blue cheese for variety.

Best Side Dishes for Grilled Vegetable Salad

Grilled Vegetable Salad pairs well with various side dishes that complement its smoky and vibrant flavors. Here are some great options:

1. Garlic Bread: Crispy garlic bread adds crunch and flavor, making it a perfect match.
2. Rice Pilaf: A light rice pilaf can balance out the richness of the salad.
3. Cucumber Salad: A refreshing cucumber salad provides a cool contrast to the grilled veggies.
4. Pasta Salad: A light pasta salad can serve as a filling side without overpowering the main dish.
5. Fruit Salad: A sweet fruit salad offers a delightful juxtaposition to savory flavors.
6. Roasted Potatoes: Crispy roasted potatoes add heartiness to your meal while keeping it casual.

Common Mistakes to Avoid

Grilling vegetables for the perfect grilled vegetable salad can be tricky. Here are some mistakes to watch out for:

• Skipping the oil: Not using enough olive oil can lead to dry vegetables. Ensure all veggies are well-coated for the best flavor and texture.
• Overcrowding the grill: Placing too many vegetables on the grill at once can cause steaming instead of grilling. Grill in batches to achieve that desired char.
• Ignoring cooking times: Different vegetables cook at different rates. Keep an eye on them and rotate as needed to avoid burning or undercooking.
• Neglecting seasoning: Forgetting to season with salt and pepper can leave your salad bland. Season generously before grilling for maximum flavor.
• Using cold veggies: Grilling cold vegetables can result in uneven cooking. Let them sit at room temperature for about 20 minutes before grilling.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover grilled vegetable salad in an airtight container.
• It will keep well in the fridge for up to 3 days.
• Make sure the salad is cooled down before sealing it to prevent condensation.

Freezing Grilled Vegetable Salad

• This salad is best enjoyed fresh, but you can freeze leftovers.
• Use a freezer-safe container or bag, removing as much air as possible.
• It can be stored in the freezer for up to 2 months.

Reheating Grilled Vegetable Salad

• Oven: Preheat your oven to 350°F. Spread the salad on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat for 1-2 minutes, stirring halfway through.
• Stovetop: Heat a non-stick skillet over medium heat. Add the salad and stir occasionally until warmed, about 5-7 minutes.

Frequently Asked Questions

Can I make grilled vegetable salad ahead of time?

You can prepare the vegetables ahead and grill them just before serving. This keeps them fresh and vibrant.

What types of vegetables work best in grilled vegetable salad?

Common choices include bell peppers, zucchini, asparagus, corn, and onions. Feel free to mix in seasonal veggies!

Is grilled vegetable salad good for meal prep?

Yes! This salad stores well and can be enjoyed throughout the week as a side dish or as part of a main meal.

How do I customize my grilled vegetable salad?

Add your favorite herbs, nuts, or even proteins like chicken or chickpeas for added nutrition and flavor!

What dressing goes well with grilled vegetable salad?

A light herby lemon vinaigrette complements grilled veggies perfectly, but you could also try balsamic vinaigrette or yogurt-based dressings.

Final Thoughts

This grilled vegetable salad is not only colorful but also packed with flavor and nutrition. It’s versatile enough for any occasion—be it a summer barbecue or a light dinner at home. Feel free to customize it with your favorite ingredients! Try this recipe today; you’ll love how easy and delicious it is!