Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a vibrant and fresh dish perfect for summer gatherings. This salad celebrates the season’s best vegetables, enhanced with herb-infused oils and a delightful homemade dressing. It’s not only visually appealing but also packed with flavor, making it an excellent choice for picnics, barbecues, or any casual meal. Enjoy this healthy and colorful salad that brings the taste of summer to your table!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe requires minimal cooking skills and can be whipped up in under an hour.
• Flavorful Ingredients: The combination of grilled vegetables paired with a zesty dressing brings out the natural flavors of summer produce.
• Versatile Dish: Serve it as a side for grilled meats or enjoy it on its own as a light main course.
• Healthy Option: Packed with nutrients from fresh vegetables, this salad is a wholesome addition to any meal.
• Perfect for Meal Prep: Make it ahead of time for quick lunches or easy dinners throughout the week.

Tools and Preparation

Before you start, gather your tools and equipment. Having everything ready will make the cooking process smoother.

Essential Tools and Equipment

• Grill
• Cutting board
• Sharp knife
• Mixing bowl
• Measuring cups
• Basting brush

Importance of Each Tool

• Grill: Provides that delicious charred flavor essential for grilling vegetables.
• Cutting board: Offers a safe surface for chopping and prepping all your ingredients efficiently.
• Mixing bowl: Perfect for combining ingredients and tossing your salad without making a mess.

Ingredients

Grilled Summer Vegetable Salad uses herb-infused oils to grill summer vegetables, plus a terrific homemade dressing!

For the Grilled Vegetables

• 1 medium eggplant
• 3 ears corn
• 2 medium zucchini
• 2 small or one medium summer squash
• 1 whole red onion
• 1 bunch asparagus
• 1 red pepper
• ¼ cup herb infused oil, for grilling

For the Salad Assembly

• 2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties)
• ¼ cup fresh basil leaves, cut into a thin chiffonade
• 4 ounces Gorgonzola or blue cheese, crumbled

For the Dressing

• ¼ cup herb infused oil
• Zest of half a lemon
• Juice from one lemon (1/4 cup)
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• Few grinds black pepper

How to Make Grilled Summer Vegetable Salad

Step 1: Preheat the Grill

Heat grill to the hottest temperature to ensure perfect charring on your vegetables.

Step 2: Prepare the Eggplant

1. Cut ends from eggplant and slice lengthwise into three or four thick pieces.
2. Shave skin off the two outer slices so they will get nice grill marks.
3. Salt both sides liberally to draw out bitterness.

Step 3: Prep Other Vegetables

While the eggplant sits:
1. Husk corn and place on a tray.
2. Cut ends off zucchini and summer squash; slice in half lengthwise and add to tray.
3. Trim top of red onion but keep root attached; cut into quarters to hold together while grilling.
4. Trim tough ends off asparagus, placing spears on tray with other veggies.
5. Halve red pepper, remove core/seeds, and add halves to tray.

Step 4: Brush with Oil

Rinse eggplant then add it to the tray with other vegetables. Brush all veggies with chosen infused oils.

Step 5: Grill the Vegetables

Place all brushed vegetables on the grill:
– Turn them as each side chars until cooked through (time varies by vegetable).
– Remove each piece back to platter once grilled.

Step 6: Combine Ingredients

Cut grilled vegetables into bite-sized pieces in a large bowl:
1. Use a sharp knife or corn stripper tool to remove kernels from corn.
2. Halve all tomatoes and add to bowl.

Step 7: Make Dressing & Toss Salad

Combine dressing ingredients in mixing bowl:
– Pour over vegetable mixture along with fresh basil leaves; toss until well combined.

Step 8: Serve

Top salad with crumbled cheese before serving chilled or at room temperature.

Enjoy your Grilled Summer Vegetable Salad as a refreshing complement to any meal!

How to Serve Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a vibrant dish that can be enjoyed in various ways. Whether you’re hosting a barbecue or looking for a light dinner option, this salad offers versatility and flavor.

As a Standalone Dish

• A perfect light meal on its own, especially during hot summer days.

With Grilled Proteins

• Pair with grilled chicken or turkey for added protein and heartiness.

On a Bed of Greens

• Serve over mixed greens or spinach for extra crunch and nutrition.

As a Side Dish

• Accompany grilled meats or fish for a colorful, flavorful side.

In Wraps or Sandwiches

• Use the salad as a filling in wraps or sandwiches for a delicious twist.

Best Side Dishes for Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad pairs well with numerous side dishes that complement its fresh flavors. Here are some excellent choices:

1. Garlic Bread: Toasted bread brushed with garlic butter adds satisfying crunch.
2. Quinoa Pilaf: A light quinoa dish with herbs provides an earthy flavor contrast.
3. Couscous Salad: Fluffy couscous mixed with lemon and herbs enhances freshness.
4. Roasted Potatoes: Crispy roasted potatoes seasoned with rosemary add heartiness.
5. Mediterranean Chickpea Salad: A protein-packed chickpea salad brings more texture and flavor.
6. Fruit Salad: A refreshing fruit salad balances out the savory elements of the meal.
7. Pasta Primavera: Light pasta with seasonal veggies complements the grilled elements nicely.
8. Stuffed Bell Peppers: Filled with rice, beans, and spices, stuffed peppers make an appealing addition.

Common Mistakes to Avoid

Grilling summer vegetables can be a delightful experience, but there are common pitfalls to avoid for the best Grilled Summer Vegetable Salad.

• Skipping the salting step – Not salting the eggplant can result in a bitter taste. Always salt your eggplant slices beforehand to draw out bitterness.
• Overcrowding the grill – Placing too many vegetables on the grill at once can lead to uneven cooking. Grill in smaller batches to ensure each vegetable gets proper heat and char.
• Ignoring cooking times – Different vegetables have varying cooking times. Keep an eye on each type and remove them as they finish cooking for the best texture.
• Not using enough infused oil – Insufficient oil can cause vegetables to stick to the grill and lose flavor. Generously brush all sides of each vegetable with herb-infused oil before grilling.
• Chopping vegetables too small – Cutting your vegetables into pieces that are too small can cause them to burn or fall through the grill grates. Aim for larger, bite-sized pieces for grilling.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the salad to cool completely before sealing to maintain freshness.

Freezing Grilled Summer Vegetable Salad

• Freeze in a freezer-safe container for up to 2 months.
• Consider freezing without dressing; add dressing after thawing for optimal taste.

Reheating Grilled Summer Vegetable Salad

• Oven – Preheat oven to 350°F (175°C), spread salad on a baking sheet, and heat for about 10-15 minutes until warmed through.
• Microwave – Place salad in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals until warm.
• Stovetop – Heat a skillet over medium heat, add salad, and stir occasionally until warmed evenly, about 5-7 minutes.

Frequently Asked Questions

Here are some common questions about making Grilled Summer Vegetable Salad.

How do I choose fresh vegetables for my salad?

Look for vibrant colors and firm textures when selecting vegetables. Freshness is key for maximizing flavor and nutrition.

Can I customize my Grilled Summer Vegetable Salad?

Absolutely! Feel free to swap in your favorite seasonal vegetables or use different herbs in your infused oils for unique flavors.

What can I serve with Grilled Summer Vegetable Salad?

This salad pairs well with grilled meats or can be served as a light main dish on its own. It complements various protein sources wonderfully.

Is this recipe suitable for meal prep?

Yes! This salad stores well and makes a great option for meal prepping lunches or dinners throughout the week.

Final Thoughts

The Grilled Summer Vegetable Salad is a versatile dish that showcases vibrant seasonal produce and rich flavors from herb-infused oils. It’s perfect as a side dish or light meal, allowing you plenty of room to customize based on your preferences. Give it a try at your next gathering or meal prep session!

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Grilled Summer Vegetable Salad

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• Author: Amelia
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Grilled Summer Vegetable Salad is a refreshing and colorful dish that showcases the best of summer produce. This vibrant salad features a medley of grilled vegetables tossed in herb-infused oils, complemented by a zesty homemade dressing. Perfect for picnics, barbecues, or as a light meal, it’s not only visually appealing but also brimming with flavor and nutrients.

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Ingredients

Scale 1x2x3x

• 1 medium eggplant
• 3 ears corn
• 2 medium zucchini
• 2 small summer squash
• 1 whole red onion
• 1 bunch asparagus
• 1 red pepper
• 2 pounds mixed tomatoes (grape, cherry)
• Fresh basil leaves
• Herb-infused oil (for grilling and dressing)
• Juice from one lemon
• Zest of half a lemon
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• Few grinds black pepper

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Instructions

1. Preheat the grill to high heat.
2. Prepare the eggplant by cutting it lengthwise into thick slices, salting to draw out bitterness.
3. Husk corn and prepare other vegetables by cutting them as described.
4. Brush all vegetables with herb-infused oil.
5. Grill the vegetables until charred and tender, turning as needed.
6. Combine grilled veggies in a large bowl, adding halved tomatoes and fresh basil.
7. Mix dressing ingredients together and toss with the salad.
8. Serve topped with crumbled cheese if desired.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 5g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg