Grilled Vegetable Salad

This Grilled Vegetable Salad recipe is a vibrant medley of smoky grilled veggies, tossed with a bright lemon vinaigrette. Perfect for summer gatherings or a light dinner, this salad is not only delicious but also incredibly easy to prepare. With its fresh flavors and colorful presentation, it’s sure to impress your guests at any occasion.

Why You’ll Love This Recipe

• Easy to Prepare: This salad comes together quickly with minimal effort, making it perfect for busy weeknights or last-minute gatherings.
• Flavorful: The grilling process enhances the natural sweetness of the vegetables, creating a smoky flavor that pairs perfectly with the herby lemon vinaigrette.
• Versatile: You can mix and match your favorite seasonal vegetables, making this salad adaptable to whatever you have on hand.
• Healthy Choice: Packed with nutrients from fresh vegetables, this salad is a wholesome addition to any meal.
• Great for Meal Prep: This dish holds up well in the fridge, making it an excellent option for meal prep or leftovers.

Tools and Preparation

To make your preparation easier and more efficient, having the right tools on hand is key.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Tongs
• Cutting board
• Sharp knife
• Mixing bowl

Importance of Each Tool

• Grill: Essential for achieving that lovely smoky flavor through high-heat cooking.
• Tongs: Great for safely flipping and rotating vegetables while grilling to ensure even cooking.
• Sharp Knife: Necessary for efficiently chopping vegetables into uniform sizes, which helps them cook evenly.

Ingredients

To create this delicious Grilled Vegetable Salad, gather the following ingredients:

For the 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)

For the Dressing

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

1. Preheat your grill to 400°F.
2. Scrub the grates clean and oil them well to prevent sticking.

Step 2: Prepare the Vegetables

1. Place sweet corn, yellow squash, zucchini, red bell pepper, red onion rings, and asparagus on a large rimmed pan.
2. Drizzle olive oil over all the vegetables.
3. Gently fold the veggies until they are coated with oil. Be careful with the onion rings to keep them intact.
4. Generously season with kosher salt and freshly ground black pepper; fold again lightly.

Step 3: Grill the Vegetables

1. Add vegetables to the hot grill in a single layer.
2. Position corn on the hottest part of the grill for quick charring.
3. Close the grill lid and cook for about 2 minutes.

Step 4: Check for Doneness

1. Open the grill and use tongs to flip and rotate vegetables as needed.
2. Keep an eye on cooking times as they vary by vegetable; asparagus will usually cook fastest.
3. Aim for distinct grill marks while ensuring some crunch remains in the corn.

Step 5: Cool and Chop

1. Once cooked to your liking, remove vegetables from the grill back to the rimmed pan.
2. Allow cooling slightly before cutting kernels from corn cob and chopping other veggies into bite-sized pieces.

Step 6: Assemble the Salad

1. In a large serving bowl, combine chopped grilled vegetables and halved cherry tomatoes.
2. Drizzle with herby lemon vinaigrette; fold gently to combine.
3. Sprinkle with crumbled blue cheese or shaved Parmesan as desired.

Serve this Grilled Vegetable Salad warm or at room temperature for a delightful dish everyone will love!

How to Serve Grilled Vegetable Salad

Serving your Grilled Vegetable Salad can elevate the dining experience. This colorful dish is not only delicious but also visually appealing, making it perfect for gatherings or a family dinner.

As a Main Dish

• Serve warm for a filling vegetarian main course, adding grains like quinoa or farro for extra protein.
• Pair with crusty whole-grain bread to soak up the flavors of the herby lemon vinaigrette.

As a Side Dish

• Complement grilled meats or fish by serving this salad as a refreshing side. The smoky veggies enhance the flavors of grilled proteins.
• Offer it at barbecues to add a healthy option alongside heavier dishes like burgers and hot dogs.

In a Wrap

• Use the salad as a filling in whole wheat tortillas for a nutritious wrap. Add some hummus or spread for added flavor.
• Roll it up with fresh spinach leaves for an extra crunch and freshness.

With Cheese

• For cheese lovers, sprinkle additional blue cheese or shaved Parmesan on top before serving to enhance the rich flavors.
• Serve alongside slices of mozzarella or feta on a charcuterie board for variety.

How to Perfect Grilled Vegetable Salad

To ensure your Grilled Vegetable Salad is consistently delicious, consider these helpful tips.

• Choose fresh vegetables: Select vibrant, seasonal produce for the best flavor and texture. Fresh ingredients make a significant difference.
• Preheat your grill: Always preheat your grill to ensure that you get those beautiful grill marks and smoky flavor on your veggies.
• Oil your grill grates: Prevent sticking by oiling the grates before grilling vegetables. This will help retain their shape and make flipping easier.
• Cut vegetables evenly: Ensure that all vegetable pieces are similar in size for even cooking and consistent texture throughout the salad.
• Don’t overcrowd the grill: Give each vegetable space on the grill so they cook evenly and achieve that desired char without steaming each other.

Best Side Dishes for Grilled Vegetable Salad

Pairing side dishes with your Grilled Vegetable Salad can create a harmonious meal. Here are some fantastic options to consider.

1. Quinoa Pilaf: A light and fluffy quinoa dish seasoned with herbs and spices complements the salad’s flavors perfectly.
2. Grilled Chicken Skewers: Marinated chicken skewers provide protein and pair well with the smoky taste of grilled vegetables.
3. Garlic Bread: Toasted garlic bread adds crunch and enhances any salad’s savory profile.
4. Couscous Salad: A refreshing couscous mixed with herbs, tomatoes, and cucumber offers a nice contrast in texture.
5. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs can serve as a hearty side dish.
6. Stuffed Peppers: Bell peppers filled with rice, beans, and spices create an appealing visual and tasty addition to your meal.
7. Coleslaw: A tangy coleslaw brings crunchiness and balances out the richness of any dressings used in the salad.
8. Chickpea Salad: A protein-packed chickpea salad dressed with lemon juice makes an excellent complement to grilled veggies.

Common Mistakes to Avoid

Grilling vegetables can be a delightful experience, but some common mistakes can ruin your Grilled Vegetable Salad. Here are some tips to ensure your salad turns out perfectly.

• Skipping the oil: Not using enough olive oil can lead to sticking on the grill. Ensure you coat all vegetables evenly with oil before grilling.
• Overcrowding the grill: Placing too many vegetables on the grill at once can result in uneven cooking. Grill in batches for better results.
• Ignoring cooking times: Each vegetable has its own ideal cooking time. Monitor them closely to avoid overcooking and losing their crunch.
• Using low-quality ingredients: Fresh, high-quality produce makes a huge difference in flavor. Opt for seasonal vegetables for the best taste.
• Not seasoning properly: Under-seasoning your veggies can lead to blandness. Be generous with salt and pepper to enhance their natural flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-5 days for optimal freshness.

Freezing Grilled Vegetable Salad

• Freeze in a freezer-safe container or bag.
• Best consumed within 1-2 months for quality retention.

Reheating Grilled Vegetable Salad

• Oven: Preheat to 350°F and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe dish and heat for 1-2 minutes, stirring halfway through.
• Stovetop: Heat on medium-low, stirring occasionally until warmed.

Frequently Asked Questions

Here are some frequently asked questions about making Grilled Vegetable Salad.

Can I use different vegetables for my Grilled Vegetable Salad?

Absolutely! Feel free to customize with your favorite seasonal veggies like eggplant, mushrooms, or even sweet potatoes.

How do I make the herby lemon vinaigrette?

Combine olive oil, fresh lemon juice, chopped herbs, salt, and pepper in a bowl. Whisk until well blended.

What is the best way to serve Grilled Vegetable Salad?

Serve it slightly warm or at room temperature as a side dish or light main course.

How long does Grilled Vegetable Salad keep?

When stored properly, it lasts 3-5 days in the refrigerator and up to 2 months if frozen.

Final Thoughts

This Grilled Vegetable Salad is not only vibrant and flavorful but also versatile enough to suit various occasions. You can customize it by adding your favorite herbs or proteins to make it truly your own. Give this recipe a try; you won’t be disappointed!