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This Grilled Vegetable Salad

The grilled vegetables bring out natural sweetness and depth, while the tangy dressing and savory cheese add a delightful contrast.
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Equipment

  • Kitchen Equipment Needed
  • Grill or grill pan
  • Large mixing bowl
  • Tongs
  • Knife and cutting board
  • Whisk or small jar for vinaigrette

Ingredients
  

  • For the Salad:
  • 2 zucchini sliced into thick rounds
  • 1 red bell pepper seeded and cut into large pieces
  • 1 yellow bell pepper seeded and cut into large pieces
  • 1 bunch asparagus trimmed
  • 1 red onion cut into wedges
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • For the Lemon Vinaigrette:
  • 3 tbsp fresh lemon juice
  • 1/4 cup olive oil
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • For the Salty Cheese Bites:
  • 1 cup diced halloumi or crumbled feta cheese
  • Optional: Parmesan crisps or goat cheese crumbles

Instructions
 

  • Prepare the Vegetables:
  • Preheat your grill or grill pan to medium-high heat.
  • Toss the zucchini, bell peppers, asparagus, and red onion with olive oil, salt, and black pepper in a large mixing bowl.
  • Grill the Vegetables:
  • Arrange the vegetables on the grill in a single layer.
  • Cook for 3–4 minutes per side or until grill marks appear and the vegetables are tender but not mushy.
  • Remove from the grill and let cool slightly.
  • Make the Lemon Vinaigrette:
  • In a small jar or bowl, combine lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
  • Prepare the Cheese Bites:
  • If using halloumi, grill the cubes briefly until golden brown on all sides. For Parmesan crisps, bake small mounds of grated Parmesan in a 375°F (190°C) oven until melted and golden.
  • Assemble the Salad:
  • Arrange the grilled vegetables on a large serving platter or bowl.
  • Drizzle with the lemon vinaigrette.
  • Sprinkle with the cheese bites and additional herbs like fresh basil or parsley, if desired.
  • Recipe Tips
  • Customizable Veggies: Use any vegetables you have on hand, such as eggplant, mushrooms, or cherry tomatoes.
  • Cheese Options: Swap the cheese for your favorite type or omit it entirely for a vegan option.
  • Advance Prep: Grill the vegetables and make the dressing ahead of time for easy assembly before serving.
  • What to Serve With This Recipe
  • Pair with grilled chicken, steak, or shrimp for a heartier meal.
  • Serve alongside crusty bread or garlic knots to soak up the vinaigrette.
  • Add cooked quinoa or farro for a more filling salad.
  • Frequently Asked Questions
  • Q: Can I roast the vegetables instead of grilling?
  • A: Yes, you can roast them in a 425°F (220°C) oven until tender and slightly caramelized.
  • Q: How long does the salad stay fresh?
  • A: The salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Store the dressing separately for optimal freshness.
  • Q: Can I make this vegan?
  • A: Absolutely! Simply replace the cheese with vegan alternatives or toasted nuts like almonds or walnuts.
  • Serving Suggestions
  • This Grilled Vegetable Salad is versatile enough to serve as a light lunch, a vibrant side dish, or part of a larger buffet spread. Its bright, bold flavors and gorgeous presentation make it a standout addition to any table!