Grilled Vegetable Salad

This Grilled Vegetable Salad is a delightful medley of smoky veggies tossed with a zesty lemon vinaigrette. Perfect for summer barbecues or light weeknight dinners, this salad shines with its vibrant colors and flavors. The combination of grilled corn, zucchini, and bell peppers not only makes it visually appealing but also bursts with taste. Whether you serve it as a side dish or a main course, this salad is sure to impress your guests.

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just 40 minutes, making it perfect for busy weeknights.
• Flavorful: The grilling process enhances the natural sweetness of the vegetables while adding a smoky depth.
• Versatile: Perfect as a side dish, appetizer, or even a light main course, you can adapt the ingredients based on what’s in season.
• Nutritious: Packed with vitamins and fiber, this salad is not only delicious but also healthy.
• Customizable: You can easily swap in your favorite vegetables or cheeses to suit your taste preferences.

Tools and Preparation

To prepare this grilled vegetable salad efficiently, having the right tools will make all the difference.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Tongs
• Cutting board
• Knife

Importance of Each Tool

• Grill: Provides that essential smoky flavor that makes this salad stand out.
• Large rimmed pan: Keeps everything organized while prepping your ingredients for grilling.
• Tongs: Essential for flipping vegetables without damaging them during grilling.
• Cutting board: Offers a safe surface for chopping vegetables into bite-sized pieces.

Ingredients

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

For the Salad

• 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)
• 2-3 tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 1 pound cherry or grape tomatoes, (sliced in half)

For the Vinaigrette

• Herby lemon vinaigrette

For Garnish

• 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. Scrub the grates clean and oil them well to prevent sticking.

Step 2: Prepare the Vegetables

Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan.
– Drizzle olive oil over all vegetables.
– Gently fold with your hands until evenly coated with oil.
– Sprinkle generously with kosher salt and freshly ground black pepper.
– Lightly fold again using your hands.

Step 3: Grill the Vegetables

Add vegetables to the hot grill over direct heat in a single layer.
– Depending on grill size, you may need to grill in batches.
– Place corn on the hottest part of the grill for quick charring.
– Close the lid and cook for about 2 minutes.

Step 4: Flip and Rotate Vegetables

Open the grill and use tongs to flip and rotate vegetables as needed.
– Cooking times will vary; check regularly.
– Aim for distinct grill marks without full cooking for some veggies like corn.

Step 5: Remove from Grill

Once cooked to your liking:
– Remove vegetables from the grill back to the rimmed pan.

Step 6: Assemble Your Salad

Once cooled enough to handle:
– Cut kernels from corn cob and chop other vegetables into bite-sized pieces.
– Place everything in a serving bowl along with halved tomatoes.
– Drizzle with herby lemon vinaigrette and fold gently.
– Add more vinaigrette if desired and sprinkle with blue cheese before serving warm or at room temperature.

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is versatile and can be enjoyed in various ways. This fresh and smoky salad pairs beautifully with different dishes, making it perfect for any occasion.

As a Main Dish

• Serve it on its own for a light lunch or dinner.
• Add protein like grilled chicken or shrimp to make it more filling.

As a Side Dish

• Complement grilled meats such as steak or chicken.
• Pair with fish tacos for a delicious contrast of flavors.

In a Wrap

• Use the salad as a filling in whole-grain wraps or tortillas.
• Add some hummus or tzatziki for extra flavor.

On Toast

• Top slices of toasted baguette or whole grain bread with the salad.
• Drizzle with balsamic glaze for an elegant appetizer.

Mixed into Pasta

• Toss the salad with cooked pasta for a hearty meal.
• Add feta cheese for an additional salty kick.

With Quinoa or Rice

• Serve over cooked quinoa or brown rice for a nutritious bowl.
• Drizzle with more vinaigrette to enhance the flavors.

How to Perfect Grilled Vegetable Salad

To create the best Grilled Vegetable Salad, pay attention to these essential tips that enhance flavor and texture.

• Choose fresh vegetables: Select seasonal produce for the best taste and nutrients. Fresh veggies will add vibrant flavors to your salad.
• Oil generously: Coat vegetables well with olive oil before grilling. This helps prevent sticking and adds richness to your dish.
• Don’t overcrowd the grill: Grill vegetables in batches if necessary. Overcrowding can lead to steaming rather than grilling, affecting the texture and flavor.
• Monitor cooking times: Each vegetable cooks at different rates. Check them frequently to ensure they are perfectly charred without being overcooked.
• Add seasoning wisely: Season your veggies before grilling and taste after mixing. Adjust salt and pepper as needed to enhance flavors.
• Serve at room temperature: Let your salad sit for a bit after assembling. This allows the flavors to meld together beautifully.

Best Side Dishes for Grilled Vegetable Salad

Grilled Vegetable Salad pairs well with numerous side dishes, amplifying its deliciousness. Here are some great options to consider:

1. Garlic Bread: A crunchy and buttery companion that complements the smoky flavors of the salad perfectly.
2. Coleslaw: A tangy slaw adds crunch and freshness, balancing out the richness of grilled vegetables.
3. Caprese Skewers: Fresh tomatoes, basil, and mozzarella drizzled with balsamic reduction create a light yet flavorful side.
4. Potato Wedges: Crispy potato wedges seasoned with herbs provide a hearty contrast to the light salad.
5. Stuffed Peppers: Bell peppers stuffed with quinoa or rice offer an additional layer of flavor that pairs nicely with grilled veggies.
6. Cornbread Muffins: Sweet cornbread muffins bring warmth and comfort alongside your refreshing salad.
7. Cucumber Salad: A refreshing cucumber salad dressed in vinegar adds brightness that enhances overall meal enjoyment.
8. Fruit Salad: A sweet fruit salad provides a refreshing finish while balancing out savory elements of the meal.

Common Mistakes to Avoid

Making a perfect grilled vegetable salad can be tricky, but avoiding these common mistakes will help ensure your dish is flavorful and satisfying.

• Not Preheating the Grill: Failing to preheat your grill can result in uneven cooking. Make sure the grill reaches 400°F before adding your vegetables for that perfect char.
• Overcrowding the Grill: When you place too many vegetables on the grill at once, they steam instead of grill. Grill in batches to achieve those beautiful grill marks and smoky flavor.
• Skipping the Seasoning: Forgetting to season your veggies with salt and pepper can lead to blandness. Generously sprinkle salt and freshly ground black pepper to enhance the flavors.
• Ignoring Cooking Times: Every vegetable has a different cooking time. Keep an eye on them and flip as needed to achieve optimal tenderness without overcooking.
• Not Using Fresh Ingredients: Using old or wilted vegetables can affect the taste and texture of your salad. Always opt for fresh produce for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The grilled vegetable salad will last for up to 3 days in the refrigerator.
• Keep any dressing separate until ready to serve to maintain freshness.

Freezing Grilled Vegetable Salad

• You can freeze grilled vegetables for up to 3 months.
• Use freezer-safe containers or bags, removing as much air as possible.
• Thaw in the refrigerator overnight before using.

Reheating Grilled Vegetable Salad

• Oven: Preheat oven to 350°F and reheat covered for about 10 minutes until warmed through. This method preserves texture.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat for 1-2 minutes. Stir halfway through to ensure even heating.
• Stovetop: Heat in a pan over medium heat, stirring occasionally until warmed through. This method adds a bit of extra char if desired.

Frequently Asked Questions

Here are some common questions about making a grilled vegetable salad.

Can I use different vegetables in my Grilled Vegetable Salad?

Yes! Feel free to customize this recipe by adding or substituting your favorite seasonal vegetables like eggplant, mushrooms, or carrots.

How do I make a vegan version of Grilled Vegetable Salad?

Simply omit the blue cheese or Parmesan and replace it with nutritional yeast or avocado for creaminess while keeping all other ingredients intact.

What can I serve with my Grilled Vegetable Salad?

This salad pairs well with grilled meats, fish, or as a side dish for pasta. It’s versatile enough for any meal!

How long does Grilled Vegetable Salad last?

When stored properly in an airtight container, it lasts up to 3 days in the refrigerator and can be frozen for up to 3 months.

Final Thoughts

This grilled vegetable salad is not only vibrant and flavorful but also incredibly versatile. You can customize it based on seasonal produce or personal preferences. Whether served warm or at room temperature, it’s an excellent addition to any meal. Give this recipe a try, and enjoy its smoky goodness!