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Grilled Vegetable Salad

Grilled Vegetable Salad
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Indulge in the vibrant flavors of this Grilled Vegetable Salad, a delightful mix of smoky grilled veggies tossed with a refreshing herby lemon vinaigrette. Perfect for summer barbecues or light dinners, this salad showcases seasonal produce at its best. The grilling process enhances the natural sweetness of the vegetables, creating a dish that is both visually appealing and packed with nutrients. It’s an excellent choice for meal prep, as it holds up well in the fridge and can be served warm or at room temperature. Impress your guests or enjoy it as a satisfying main course—this salad is sure to become a favorite!

Ingredients

Scale
  • 4 ears sweet corn
  • 2 medium yellow summer squash
  • 2 medium green zucchini
  • 2 large red bell peppers
  • 1 large red onion
  • 1 pound asparagus
  • 1 pound cherry or grape tomatoes
  • 2–3 tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • herby lemon vinaigrette

Instructions

  1. Preheat the grill to 400°F and prepare grates by scrubbing and oiling them.
  2. Arrange sweet corn, yellow squash, zucchini, bell pepper, onion rings, and asparagus on a large pan. Drizzle with olive oil and season generously with salt and pepper.
  3. Grill the vegetables in a single layer; place corn on the hottest part for quick charring. Cook for about 2 minutes before flipping.
  4. Monitor cooking times closely—the asparagus will cook fastest. Aim for distinct grill marks while keeping some crunch.
  5. Once cooked, remove from the grill and allow to cool slightly before chopping all veggies into bite-sized pieces.
  6. In a serving bowl, combine chopped grilled vegetables and halved tomatoes. Drizzle with herby lemon vinaigrette and fold gently to combine.

Nutrition

Find it online: https://cookingwithlola.com/grilled-vegetable-salad/