Grilled Vegetable Salad
Yield: 8 servings
This Grilled Vegetable Salad recipe features perfectly charred veggies, a bright lemon vinaigrette, and blue cheese (or shaved Parmesan). So flavorful!
Ingredients
- 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, and 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
- Lemon Vinaigrette
- 4 ounces your favorite blue cheese, crumbled - if you don't like blue cheese, use large, wide shavings of Parmesan!
Instructions
- Preheat grill to 400° F. Scrub grates clean and oil them well. (See Notes)
- Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan - the pan will be very full. Drizzle olive oil over all vegetables. With your hands, gently fold the vegetables until they are all evenly coated with oil, careful to keep the sliced rings of red onion intact. Sprinkle vegetables fairly generously with salt & pepper, and lightly fold again using your hands. Sprinkle one more time lightly with salt & pepper.
- Add vegetables to the hot grill, over direct heat, in a single layer. Depending on the size of your grill, you may need to grill in batches. Set the corn on the hottest part of the grill to get some quick char.
- Close grill lid and cook for about 2 minutes.
- Open the grill and use a long tongs to flip and rotate vegetables as needed. Cooking times will vary with each vegetable, so it's just a matter of checking on them regularly and turning as needed. The asparagus usually cooks the fastest, but cook time will depend on how thick it is. Aim for the corn to have some char, but to not be completely cooked (we like some fresh, crunchy texture!). We like the onion to get nicely softened, so that always takes the longest. Once the vegetables have distinct grill marks and are cooked/softened to your liking, remove them from the grill, back to the rimmed pan.
- To assemble the salad: Once the vegetables have cooled enough to handle, cut the kernels from the corn cob and chop the rest of the vegetables into bite-size pieces, about one inch or so in size. Place everything in a large-ish serving bowl - I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.
Notes
To oil the grill grates: Add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.
Nutrition Information:
Serving: 1 Calories: 205kcal Carbohydrates: 26g Protein: 9g Fat: 10g Saturated Fat: 4g Polyunsaturated Fat: 5g Cholesterol: 16mg Sodium: 269mg Fiber: 5g Sugar: 13g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.