Grilled Vegetable Salad

This Grilled Vegetable Salad is a delightful combination of smoky, charred vegetables and a zesty lemon vinaigrette. It’s perfect for summer barbecues, family gatherings, or as a colorful side dish to elevate any meal. The standout flavors of grilled veggies combined with creamy blue cheese or shaved Parmesan make this salad not just healthy but also incredibly tasty. Whether you’re hosting a party or enjoying a quiet dinner, this salad fits right in.

Why You’ll Love This Recipe

• Flavorful and Fresh: The grilling process enhances the natural sweetness of the vegetables, creating a rich depth of flavor.
• Versatile Dish: This salad works as a main dish or a side, suitable for any occasion, from casual meals to festive gatherings.
• Quick and Easy: With only 40 minutes from prep to plate, you can whip up this delicious salad in no time.
• Healthy Ingredients: Packed with vitamins and nutrients, this salad is a great way to enjoy your daily servings of vegetables.
• Customizable: Feel free to swap out any vegetables based on what’s in season or what you have on hand.

Tools and Preparation

To prepare this Grilled Vegetable Salad effectively, you’ll need some essential tools. Having the right equipment will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Grill: Provides the high heat needed for perfect grilling, giving vegetables that smoky flavor.
• Tongs: Essential for flipping and rotating vegetables safely on the grill without losing their shape.
• Knife: A sharp knife ensures clean cuts for even cooking and easy handling of the veggies.

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

• 4 ounces your favorite blue cheese, crumbled – if you don’t like blue cheese, use large wide shavings of Parmesan!
• 2 tablespoons fresh parsley, finely chopped

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 all prepared vegetables—corn, yellow squash, zucchini, bell pepper, onion, and asparagus—on a large rimmed pan. Drizzle about 2-3 tablespoons of olive oil over everything.

Step 3: Season the Vegetables

With your hands, gently fold the vegetables until evenly coated with oil. Sprinkle generously with kosher salt and freshly ground black pepper. Lightly fold again using your hands.

Step 4: Grill the Vegetables

Add the prepared vegetables to the hot grill in a single layer. Depending on grill size, you may need to do this in batches. Place corn on the hottest part of the grill for quick charring.

Step 5: Monitor Cooking Progress

Close the grill lid and cook for about 2 minutes. Open it occasionally to flip and rotate the vegetables as needed. Aim for distinct grill marks while ensuring each vegetable is cooked to your liking.

Step 6: Assemble the Salad

Once cooled enough to handle, cut kernels from corn cob and chop other grilled vegetables into bite-size pieces. In a large serving bowl, combine all ingredients including halved tomatoes. Drizzle with herby lemon vinaigrette and fold everything together gently.

Step 7: Serve

Top with crumbled blue cheese or Parmesan shavings. Serve slightly warm or at room temperature for best flavor!

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is versatile and can be served in various ways. Whether you’re hosting a gathering or enjoying a quiet meal at home, these serving suggestions will enhance your dining experience.

As a Main Dish

• This salad can stand alone as a hearty main dish. The combination of grilled vegetables and blue cheese provides enough protein and flavor to satisfy your appetite.

Accompanied by Proteins

• Pair your salad with grilled chicken or shrimp for an added protein boost. These options complement the smoky flavors of the grilled veggies beautifully.

In Wraps or Sandwiches

• Use the Grilled Vegetable Salad as a filling for wraps or sandwiches. Spread some hummus or cream cheese on your choice of wrap, add the salad, and roll it up for a tasty meal on the go.

On a Bed of Greens

• Serve the salad on a bed of fresh greens like arugula or spinach. This adds extra nutrients and freshness, making your plate even more appealing.

With Additional Dressing

• Drizzle some extra herby lemon vinaigrette over the top just before serving. This enhances the flavors and keeps everything moist and delicious.

How to Perfect Grilled Vegetable Salad

Creating the perfect Grilled Vegetable Salad requires attention to detail. Here are some tips to elevate your dish:

• Choose Fresh Vegetables: Always opt for seasonal, fresh vegetables for maximum flavor and texture. Fresh produce makes a significant difference in taste.
• Preheat Your Grill: Make sure your grill is fully preheated before adding vegetables. This ensures even cooking and those perfect grill marks that add flavor.
• Cut Uniformly: Cut all vegetables into similar sizes for even cooking. This prevents some pieces from burning while others remain undercooked.
• Watch Cooking Times: Different vegetables cook at different rates. Keep an eye on them and remove each type as soon as it reaches your desired doneness.
• Experiment with Cheese: While blue cheese is excellent, feel free to try different cheeses like feta or mozzarella for varied flavors that suit your taste preferences.
• Serve Slightly Warm: For the best experience, serve the salad slightly warm or at room temperature. This enhances the flavors and aromas of the grilled vegetables.

Best Side Dishes for Grilled Vegetable Salad

This Grilled Vegetable Salad pairs well with many side dishes that complement its flavor profile. Here are some great options:

1. Garlic Bread: Crunchy garlic bread adds a delightful crunch and buttery flavor that pairs nicely with the salad’s freshness.
2. Quinoa Pilaf: A light quinoa pilaf with herbs offers additional texture and serves as a nutritious companion to your meal.
3. Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil drizzled with balsamic glaze provide bright flavors that enhance the overall dining experience.
4. Herbed Rice: Lightly seasoned rice with herbs enhances the meal’s overall taste without overpowering it.
5. Stuffed Peppers: Bell peppers stuffed with grains, beans, or meat create a satisfying side that complements your salad well.
6. Roasted Potatoes: Crispy roasted potatoes seasoned with rosemary provide a comforting element alongside the fresh salad.
7. Cucumber Salad: A refreshing cucumber salad dressed in vinegar will balance out the richness of blue cheese nicely.
8. Pasta Salad: A light pasta salad with olive oil, garlic, and fresh herbs makes an excellent side dish that adds variety to your table.

Common Mistakes to Avoid

When making a Grilled Vegetable Salad, it’s easy to make a few common missteps that can affect the final dish. Avoid these mistakes to achieve the best flavor and texture.

• Overcrowding the Grill: Grilling too many vegetables at once can lead to steaming instead of grilling. Cook in batches to ensure even cooking and a nice char.
• Skipping the Oil: Failing to coat your vegetables with olive oil can result in sticking and uneven cooking. Always drizzle olive oil over your veggies before grilling.
• Neglecting Seasoning: Forgetting to season your vegetables with salt and pepper can make them bland. Generously season before grilling for enhanced flavor.
• Ignoring Cooking Times: Different vegetables have varying cooking times. Keep an eye on them and flip as needed to prevent overcooking, especially for delicate items like asparagus.
• Not Allowing Cooling Time: Adding hot grilled vegetables directly to the salad can wilt other ingredients. Let them cool slightly before mixing for a fresher salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Keep the herby lemon vinaigrette separate until ready to serve.
• Consume within 2 days for optimal freshness if combined with cheese.

Freezing Grilled Vegetable Salad

• Freeze cooked vegetables without dressing 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, spread the salad on a baking sheet, and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 30-second intervals until desired warmth is reached.
• Stovetop: Heat in a skillet over medium-low heat, stirring gently until warmed through, about 5-7 minutes.

Frequently Asked Questions

What vegetables are best for grilled vegetable salad?

Most robust vegetables work well, including zucchini, bell peppers, onions, corn, and asparagus. You can also add eggplant or mushrooms for variety.

Can I customize my grilled vegetable salad?

Absolutely! Feel free to add your favorite veggies or swap out blue cheese for feta or goat cheese based on your taste preference.

How do I make herby lemon vinaigrette?

Combine fresh lemon juice, olive oil, chopped herbs (like parsley or basil), salt, and pepper in a jar. Shake well until emulsified.

How long does grilled vegetable salad last?

In the refrigerator, it will stay fresh for up to 4 days when stored properly. For longer storage, consider freezing the grilled vegetables without dressing.

Can I serve this salad warm?

Yes! The Grilled Vegetable Salad is delicious warm or at room temperature. It makes a fantastic side dish or light meal any time of year.

Final Thoughts

This Grilled Vegetable Salad is not only flavorful but also versatile enough for various occasions. With its smoky grilled veggies and zesty vinaigrette, it’s perfect as a side dish or main course. Feel free to customize it with your favorite ingredients or dressings! Give it a try – you won’t be disappointed!