Grilled Summer Vegetable Salad
This Grilled Summer Vegetable Salad is a vibrant, healthy dish featuring smoky grilled vegetables tossed in a light dressing. Perfect for summer gatherings or as a light main course.
Grilled Summer Vegetable Salad
Ingredients
- 1 zucchini sliced lengthwise
- 1 yellow squash sliced lengthwise
- 1 red bell pepper quartered
- 1 yellow bell pepper quartered
- 1 red onion cut into thick rounds
- 1 cup cherry tomatoes
- 2 ears of corn husked
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat your grill to medium-high heat and lightly oil the grates. Toss the zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and corn with olive oil, salt, and black pepper. Grill the vegetables until tender and slightly charred, about 3-5 minutes per side. Remove from the grill and let cool slightly. Cut the corn off the cobs and chop the grilled vegetables into bite-sized pieces. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing. Toss the grilled vegetables with the dressing in a large bowl. Garnish with crumbled feta cheese and fresh basil before serving.
- This salad is bursting with smoky flavors and fresh ingredients, making it a perfect addition to any summer meal!
Ingredients:
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 red onion, cut into thick rounds
- 1 cup cherry tomatoes
- 2 ears of corn, husked
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
For Garnish:
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh basil
Instructions:
Preheat your grill to medium-high heat and lightly oil the grates. Toss the zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and corn with olive oil, salt, and black pepper. Grill the vegetables until tender and slightly charred, about 3-5 minutes per side. Remove from the grill and let cool slightly. Cut the corn off the cobs and chop the grilled vegetables into bite-sized pieces. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing. Toss the grilled vegetables with the dressing in a large bowl. Garnish with crumbled feta cheese and fresh basil before serving.
This salad is bursting with smoky flavors and fresh ingredients, making it a perfect addition to any summer meal!
