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.
Ingredients
Scale
- 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
Instructions
- Preheat the grill to high heat.
- Prepare the eggplant by cutting it lengthwise into thick slices, salting to draw out bitterness.
- Husk corn and prepare other vegetables by cutting them as described.
- Brush all vegetables with herb-infused oil.
- Grill the vegetables until charred and tender, turning as needed.
- Combine grilled veggies in a large bowl, adding halved tomatoes and fresh basil.
- Mix dressing ingredients together and toss with the salad.
- 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