Grilled Vegetable Salad

Grilled Vegetable Salad is the perfect dish for any occasion, whether you’re hosting a summer barbecue or looking for a nutritious side to complement your meal. This salad showcases an array of smoky, grilled vegetables paired with a zesty lemon vinaigrette and the richness of blue cheese or shaved Parmesan. Bursting with flavor and vibrant colors, this salad will impress your guests and leave you feeling satisfied.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal ingredients, making this grilled vegetable salad is a breeze.
• Flavorful Combination: The smoky flavors from grilling enhance the natural sweetness of the vegetables, creating a deliciously unique taste.
• Versatile Dish: Perfect as a main course or side dish, this salad pairs well with various proteins like chicken or fish.
• Healthy and Nutritious: Packed with vitamins and minerals from fresh vegetables, this salad makes for a wholesome addition to any meal.
• Customizable Options: Feel free to swap out vegetables based on personal preference or seasonal availability.

Tools and Preparation

Before you start making your grilled vegetable salad, gather your tools. Having the right equipment makes cooking more efficient and enjoyable.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Long tongs
• Knife
• Cutting board
• Mixing bowl

Importance of Each Tool

• Grill: Provides that essential smoky flavor that elevates the taste of the vegetables.
• Long tongs: Allow you to easily flip and rotate vegetables on the grill without burning yourself.
• Large rimmed pan: Ideal for tossing vegetables in oil and seasoning before grilling.

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)

For Seasoning

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

Step 2: Prepare the Vegetables

Place the corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. Drizzle olive oil over all vegetables.
1. With your hands, gently fold the vegetables until evenly coated with oil.
2. Sprinkle generously with kosher salt and freshly ground black pepper.
3. Lightly fold again using your hands.
4. Sprinkle one more time lightly with salt & pepper.

Step 3: Grill the Vegetables

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

Step 4: Flip Vegetables

Open grill and use long tongs to flip and rotate vegetables as needed:
1. Cooking times will vary; check regularly.
2. Aim for distinct grill marks while keeping some crunch in corn.
3. Remove once cooked/softened to your liking back to the rimmed pan.

Step 5: Assemble the Salad

Once cooled enough to handle:
1. Cut kernels from corn cob.
2. Chop remaining vegetables into bite-size pieces (about one inch).
3. Place everything in a large serving bowl; add sliced tomatoes.
4. Drizzle with herby lemon vinaigrette; fold gently.
5. Adjust dressing as needed; sprinkle with blue cheese.

Serve just slightly warm or at room temperature for a delightful experience!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is a versatile dish that can be enjoyed in various ways. Whether served as a light meal or a side dish, it brings vibrant flavors and textures to the table.

As a Main Dish

• For a fulfilling meal, serve the salad on its own with crusty bread for dipping. This makes for a delicious vegetarian option.

With Protein

• Pair your salad with grilled chicken or shrimp for added protein. The smoky veggies complement the meat beautifully.

On a Bed of Greens

• Serve the grilled vegetables over a bed of fresh greens, such as spinach or arugula, for an extra boost of nutrients.

In Wraps

• Use the salad as a filling for wraps or tortillas. Add some hummus or tzatziki for added flavor and creaminess.

At Room Temperature

• This salad is delightful even when served at room temperature. It makes it perfect for picnics and potlucks.

How to Perfect Grilled Vegetable Salad

To elevate your Grilled Vegetable Salad, consider these helpful tips that ensure maximum flavor and texture.

• Choose Fresh Vegetables: Select ripe, seasonal vegetables for the best taste. Fresh produce enhances the overall flavor profile of your salad.

• Don’t Overcrowd the Grill: Grill vegetables in batches if needed. This prevents steaming and allows each piece to develop gorgeous grill marks.

• Use Quality Olive Oil: A good quality olive oil adds richness and depth. It helps in achieving that perfect char on the vegetables.

• Season Generously: Don’t skimp on salt and pepper. Proper seasoning enhances the natural flavors of the veggies.

• Experiment with Vinaigrettes: Try different dressings to find your favorite combination. A balsamic glaze can add sweetness that pairs well with grilled veggies.

• Serve Immediately: While this salad can be enjoyed later, serving it slightly warm ensures you get the best taste from the grilled vegetables.

Best Side Dishes for Grilled Vegetable Salad

Grilled Vegetable Salad pairs wonderfully with various side dishes that complement its flavors. Here are some excellent options to consider:

1. Garlic Bread: Crunchy and buttery, garlic bread is perfect for scooping up every bite of salad.

2. Quinoa Pilaf: A nutritious grain side that adds texture and balance with its nutty flavor.

3. Caprese Skewers: Fresh mozzarella, basil, and tomatoes on skewers make for a refreshing accompaniment.

4. Chickpea Salad: A protein-rich option that brings additional nutrients while maintaining a light feel.

5. Pasta Salad: A cold pasta salad tossed in vinaigrette complements the warmth of grilled vegetables nicely.

6. Coleslaw: The crunchiness of coleslaw provides contrast and freshness to your meal.

7. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs pair well with the smoky flavors of the salad.

8. Fruit Salad: A light fruit salad offers sweetness that balances out the savory components of the grilled vegetable dish.

Common Mistakes to Avoid

Many home cooks make mistakes when preparing a grilled vegetable salad. Here are some common pitfalls and how to dodge them.

• Skipping the oil: Not adding enough oil can lead to sticking on the grill. Always coat your vegetables lightly with olive oil to ensure they grill evenly and get that perfect char.

• Overcrowding the grill: Placing too many vegetables at once can cause them to steam instead of grill. Grill in batches for better heat distribution and flavor.

• Neglecting seasoning: Forgetting to season your vegetables can result in blandness. Generously sprinkle kosher salt and freshly ground black pepper over the veggies before grilling.

• Ignoring cooking times: Different vegetables have varying cooking times. Keep an eye on each type and remove them from the grill as they reach your desired tenderness.

• Not letting veggies cool slightly: Serving grilled vegetables too hot can lead to sogginess. Allow them to cool slightly before mixing them into your salad for better texture.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Grilled Vegetable Salad

• Freeze portions in freezer-safe bags or containers.
• Best consumed within 1-2 months for optimal flavor and texture.
• Thaw overnight in the refrigerator before using.

Reheating Grilled Vegetable Salad

• Oven: Preheat oven to 350°F. Spread the salad on a baking sheet and heat for about 10 minutes until warm.
• Microwave: Place in a microwave-safe dish, cover, and heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

What is a Grilled Vegetable Salad?

A grilled vegetable salad is a dish made from a variety of grilled vegetables tossed together with a dressing, often featuring ingredients like cheese and fresh herbs. It’s both colorful and flavorful!

How do I customize my Grilled Vegetable Salad?

You can easily customize your grilled vegetable salad by adding different vegetables like eggplant or mushrooms. You can also switch up dressings or add proteins like grilled chicken or chickpeas.

Can I use frozen vegetables for grilling?

While fresh vegetables are recommended for grilling, you can use frozen ones if needed. However, make sure to thaw them completely and pat dry before grilling to avoid excess moisture.

What goes well with Grilled Vegetable Salad?

This salad pairs beautifully with grilled meats, crusty bread, or even as a filling side dish for picnics. It’s versatile enough for any meal!

Final Thoughts

This Grilled Vegetable Salad is not only delicious but also easy to prepare, making it an excellent option for gatherings or weeknight dinners. Its smoky flavor combined with bright vinaigrette enhances any meal. Feel free to customize it with your favorite veggies or dressings for a personal touch!