Grilled Vegetable Salad

This Grilled Vegetable Salad is a delightful mix of smoky vegetables, fresh flavors, and a zingy lemon vinaigrette. Perfect for summer barbecues or as a colorful side dish at any gathering, this salad stands out with its vibrant colors and textures. The combination of grilled veggies and creamy cheese elevates it to a whole new level, making it not just a salad but an experience.

Why You’ll Love This Recipe

• Packed with Flavor: The grilling process brings out the natural sweetness of the vegetables, while the herby vinaigrette adds brightness.
• Versatile Side Dish: This salad pairs well with grilled meats, fish, or can be enjoyed on its own for a light meal.
• Health-Conscious Choice: Loaded with fresh vegetables, this dish is low in calories yet high in nutrients, making it a smart choice for any diet.
• Easy Preparation: With minimal prep and cooking time, you can whip up this delicious salad in under an hour.
• Customizable Ingredients: Feel free to swap in your favorite seasonal vegetables or cheeses to suit your taste.

Tools and Preparation

Before diving into this tasty recipe, gather the necessary tools to ensure smooth preparation.

Essential Tools and Equipment

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

Importance of Each Tool

• Grill: Essential for achieving that perfect smoky flavor on the vegetables.
• Large rimmed pan: Helps in tossing the veggies easily without spilling.
• Tongs: Great for flipping delicate vegetables without crushing them.

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 Garnish

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

Step 2: Prepare the Vegetables

1. Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan—this will be very full.
2. Drizzle olive oil over all vegetables.
3. Gently fold the vegetables with your hands until they are evenly coated with oil while keeping the onion rings intact.
4. Generously sprinkle with kosher salt and freshly ground black pepper then lightly fold again.
5. Sprinkle one more time lightly with salt & pepper.

Step 3: Grill the Vegetables

1. Add vegetables to the hot grill over direct heat in a single layer; grill in batches if needed.
2. Set the corn on the hottest part of the grill for quick charring.
3. Close the grill lid and cook for about 2 minutes.

Step 4: Flip and Rotate Vegetables

Open the grill and use long tongs to flip and rotate vegetables as needed:
1. Check regularly as cooking times vary by vegetable.
2. Aim for distinct grill marks; cook time depends on thickness—especially for asparagus which cooks quickly.
3. Remove from grill once they reach desired tenderness.

Step 5: Assemble the Salad

1. Allow grilled veggies to cool slightly before handling.
2. Cut kernels from corn cob; chop other vegetables into bite-sized pieces about one inch in size.
3. Place everything into a large serving bowl; add halved tomatoes and fold together gently.
4. Drizzle with herby lemon vinaigrette; adjust amount to taste by folding again if needed.
5. Finally, sprinkle with blue cheese before serving warm or at room temperature.

Enjoy this vibrant Grilled Vegetable Salad at your next meal!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is a versatile dish that can be enjoyed in many ways. Whether you are hosting a barbecue or looking for a healthy meal option, this salad can be the star of your table.

As a Main Course

• This salad can stand alone as a hearty main dish, especially when paired with a protein like grilled chicken or tofu.

With Crusty Bread

• Serve alongside slices of warm, crusty bread for a delightful combination. The bread can soak up the flavorful vinaigrette.

Over Quinoa or Rice

• For an extra filling option, serve the grilled vegetable salad over cooked quinoa or rice. This adds texture and enhances the meal’s nutritional value.

In Lettuce Wraps

• Use large lettuce leaves to create wraps filled with the grilled vegetables. This makes for a refreshing and low-carb meal option.

Paired with Cheese

• Enhance flavors by serving with cheese platters featuring mild cheeses like mozzarella or sharper options like feta.

Topped with Nuts

• Add crunch by sprinkling toasted nuts such as pine nuts or walnuts on top of the salad just before serving.

How to Perfect Grilled Vegetable Salad

Perfecting your Grilled Vegetable Salad is easy with these simple tips to enhance flavor and texture.

• Choose fresh vegetables: Using seasonal and fresh vegetables ensures vibrant flavors and optimal texture for your salad.

• Preheat your grill: Make sure your grill is hot enough before adding the vegetables. This helps achieve those beautiful grill marks and smoky flavor.

• Cut evenly: Cut all vegetables into similar sizes for even cooking. This prevents some from being overcooked while others remain undercooked.

• Don’t overcrowd the grill: Grill in batches if necessary. Overcrowding can lead to steaming instead of grilling, which affects flavor.

• Use quality olive oil: A good-quality extra virgin olive oil adds richness and enhances the overall taste of the salad.

• Experiment with dressings: While herby lemon vinaigrette is delicious, don’t hesitate to try other dressings like balsamic glaze or yogurt-based dressings for variety.

Best Side Dishes for Grilled Vegetable Salad

Pairing sides with your Grilled Vegetable Salad elevates the meal experience. Here are some great options to consider:

1. Garlic Bread
   A classic choice, garlic bread complements the smoky flavors beautifully and adds crunch.

2. Coleslaw
   A tangy coleslaw provides a refreshing contrast to the warmth of the grilled veggies.

3. Potato Wedges
   Crispy potato wedges seasoned with herbs make for a satisfying side that pairs well with salads.

4. Pasta Salad
   A light pasta salad tossed in olive oil and herbs offers another layer of flavor while keeping it light.

5. Caprese Skewers
   Fresh mozzarella, basil, and tomatoes on skewers are easy to make and add freshness to your meal.

6. Grilled Shrimp
   Lightly seasoned grilled shrimp adds protein without overshadowing the flavors of the salad.

7. Stuffed Peppers
   Colorful stuffed peppers filled with grains or meats make an excellent complement to the Grilled Vegetable Salad.

8. Roasted Chickpeas
   Crunchy roasted chickpeas provide additional protein and texture while enhancing flavor profiles.

Common Mistakes to Avoid

When making a Grilled Vegetable Salad, a few common pitfalls can affect the flavor and texture of your dish. Here are mistakes to watch out for:

• Overcrowding the Grill: Grilling too many vegetables at once can lead to steaming instead of grilling. Space them out to ensure even cooking and that delicious char marks.

• Neglecting Seasoning: Forgetting to season your vegetables before grilling can result in bland flavors. Always sprinkle kosher salt and freshly ground black pepper generously to enhance taste.

• Skipping the Preheat Step: Not preheating the grill can prevent veggies from achieving that smoky flavor. Preheat your grill to 400°F for best results.

• Ignoring Cooking Times: Different vegetables cook at varying rates; some may burn while others remain uncooked. Keep an eye on them and adjust cooking times accordingly.

• Not Allowing Vegetables to Cool: Cutting hot grilled vegetables can lead to mushiness. Let them cool slightly before chopping for better texture in your salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Grilled Vegetable Salad can be kept in the fridge for up to 3 days.

Freezing Grilled Vegetable Salad

• Freeze in an airtight container or freezer bag.
• It’s best used within 2 months for optimal freshness.

Reheating Grilled Vegetable Salad

• Oven: Preheat oven to 350°F, spread salad on a baking sheet, and heat for about 10-15 minutes.
• Microwave: Place salad in a microwave-safe bowl, cover loosely, and heat in 30-second intervals until warm.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

How do I make a Grilled Vegetable Salad vegan?

You can easily make this Grilled Vegetable Salad vegan by omitting blue cheese or using a plant-based cheese alternative.

What vegetables work best for grilling?

You can use zucchini, bell peppers, asparagus, corn, and onions as they provide great flavor when grilled. Feel free to experiment with other favorites!

Can I prepare the salad ahead of time?

Yes! You can grill the vegetables ahead of time and assemble the salad just before serving for maximum freshness.

What dressing pairs well with Grilled Vegetable Salad?

A herby lemon vinaigrette complements the smoky flavors beautifully. You could also try balsamic vinegar for a different twist!

Final Thoughts

This Grilled Vegetable Salad is not only delicious but also versatile, allowing you to customize it with seasonal veggies or your favorite cheese. The smoky flavors combined with bright dressing make it perfect for summer gatherings or as a hearty side dish any time of year. Give this recipe a try and enjoy the explosion of fresh flavors!