Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a delightful dish that celebrates the flavors of fresh summer produce. It’s perfect for barbecues, picnics, or a light dinner on warm evenings. This salad combines beautifully grilled vegetables with a zesty homemade dressing, making it stand out as both nutritious and delicious. Enjoy this vibrant salad as a main course or as a side dish at your next gathering!

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep and cooking time, this salad can be on your table in about 45 minutes.
• Flavor-Packed: The herb-infused oils and vibrant vegetables create a burst of flavors that are sure to impress.
• Versatile: You can customize this salad with your favorite seasonal vegetables or add proteins to make it more filling.
• Healthy Choice: Packed with nutrients from fresh vegetables, this dish is both low in calories and high in fiber.
• Great for Entertaining: Impress your guests with a colorful salad that looks as good as it tastes.

Tools and Preparation

To make the Grilled Summer Vegetable Salad smoothly, having the right tools on hand will help streamline the process.

Essential Tools and Equipment

• Grill
• Cutting board
• Sharp knife
• Mixing bowl
• Tray for prepping vegetables
• Basting brush

Importance of Each Tool

• Grill: Essential for achieving that smoky flavor that makes grilled vegetables special.
• Sharp Knife: A sharp knife ensures clean cuts, preserving the textures of your veggies.
• Mixing Bowl: Perfect for combining all ingredients and tossing the salad thoroughly.

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

• 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

For the Dressing

• 4 ounces Gorgonzola or blue cheese, crumbled
• 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Summer Vegetable Salad

Step 1: Prepare the Grill

Heat grill to the hottest temperature. This ensures that your vegetables get those beautiful char marks.

Step 2: Prep the Eggplant

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

Step 3: Prepare Other Vegetables

While eggplant sits:
1. Husk corn and place on tray.
2. Cut ends off zucchini and summer squash; cut in half lengthwise.
3. Place zucchini and squash on tray with corn.

Step 4: Cut Onion and Asparagus

1. Cut top off red onion but leave root attached; cut in quarters while keeping root attached.
2. Place onion quarters on tray with other vegetables.
3. Trim tough ends off asparagus; add to tray.

Step 5: Prep Red Pepper

Cut red pepper in half, remove core and seeds, then place halves on tray with other vegetables.

Step 6: Brush Vegetables with Oil

Rinse eggplant and add it to tray with other veggies. Brush all sides of each vegetable with infused oils.

Step 7: Grill Vegetables

Lay all vegetables on grill:
1. Turn them once each side chars until cooked through.
2. Remove each vegetable back to platter once grilled.

Step 8: Combine Salad Ingredients

1. Cut each grilled vegetable into bite-sized pieces; place in a large bowl.
2. Remove kernels from corn using a sharp knife or corn stripper tool; add to bowl.
3. Cut all tomatoes in half; add them to the bowl.

Step 9: Make Dressing

Combine all dressing ingredients in a small bowl and whisk together until smooth. Add dressing to the bowl along with fresh basil; toss until combined.

Step 10: Serve

Top salad with crumbled cheese before serving.

Enjoy your refreshing Grilled Summer Vegetable Salad!

How to Serve Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a versatile dish that can be enjoyed in various ways. Whether you’re hosting a barbecue or looking for a light meal, here are some creative serving suggestions to elevate your dining experience.

As a Main Course

• Serve the salad on its own for a hearty, vegetarian main dish. Pair with crusty bread for a complete meal.

On a Bed of Greens

• Place the grilled vegetable mixture over a bed of mixed greens. This adds freshness and crunch while enhancing the overall presentation.

With Protein Additions

• Top with grilled chicken, shrimp, or tofu for added protein. This makes the salad more filling and satisfying.

As a Wrap Filling

• Use the salad as a filling for wraps or pita pockets. Add some hummus or tzatziki sauce for extra flavor.

As an Appetizer

• Serve small portions as an appetizer at parties. Use individual cups or small plates for easy serving.

With Quinoa or Rice

• Mix the salad with cooked quinoa or rice for a nutritious grain bowl. This adds texture and increases fiber content.

How to Perfect Grilled Summer Vegetable Salad

Creating the perfect Grilled Summer Vegetable Salad is all about technique and fresh ingredients. Here are some tips to ensure your salad turns out delicious every time.

• Choose fresh vegetables: Select seasonal veggies that are ripe and flavorful. Fresh produce enhances the taste of your salad.

• Use high-quality oils: Opt for good quality herb-infused oils when grilling. They add richness and depth to the grilled flavors.

• Don’t overcrowd the grill: Give each vegetable enough space on the grill to ensure even cooking and perfect char marks.

• Let veggies rest: Allow grilled vegetables to sit for a few minutes before cutting. This helps retain their juices and flavor.

• Experiment with seasonings: Don’t be afraid to mix up infused oils and spices according to your taste preferences. Different combinations can create exciting new flavors.

• Serve immediately: For the best experience, serve the salad right after tossing it with dressing. This keeps everything fresh and vibrant.

Best Side Dishes for Grilled Summer Vegetable Salad

Pairing side dishes with your Grilled Summer Vegetable Salad can enhance your meal’s flavor profile and provide variety. Here are some excellent options to consider:

1. Garlic Bread: A classic choice that adds crunch and flavor alongside your salad.
2. Caprese Skewers: Fresh tomatoes, basil, and mozzarella drizzled with balsamic glaze make for a refreshing appetizer.
3. Couscous Salad: Light and fluffy couscous mixed with herbs and lemon complements the grilled flavors perfectly.
4. Greek Yogurt Dip: Serve this creamy dip alongside pita chips or veggies for a tasty snack.
5. Watermelon Feta Salad: The sweetness of watermelon paired with salty feta creates an irresistible contrast.
6. Roasted Potatoes: Crispy potatoes seasoned with herbs make a hearty pairing.
7. Fruit Salad: A vibrant fruit medley offers a refreshing sweetness that balances savory flavors.
8. Stuffed Peppers: Colorful peppers filled with grains and herbs add both nutrition and visual appeal to your table.

Common Mistakes to Avoid

When making a Grilled Summer Vegetable Salad, it’s easy to overlook some key details that can impact the final dish. Here are common mistakes to watch out for:

• Skipping the salting step: Failing to salt the eggplant can result in a bitter taste. Always salt both sides and let it sit before grilling to draw out bitterness.

• Overcrowding the grill: Placing too many vegetables on the grill at once can lead to uneven cooking. Grill in batches if necessary, allowing each vegetable to get proper char marks.

• Ignoring oil choice: Not using an infused oil can diminish flavor. Opt for herb-infused oils that complement the vegetables for a more delicious outcome.

• Cutting vegetables too small: Cutting your vegetables into pieces that are too small may lead them to fall through the grill. Keep them larger for better grilling results.

• Neglecting fresh herbs: Skipping fresh basil in the salad can reduce freshness and flavor. Always add herbs right before serving for maximum taste.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in an airtight container for up to 3 days.
• Container Type: Use glass containers or BPA-free plastic containers to keep your salad fresh.

Freezing Grilled Summer Vegetable Salad

• Duration: This salad is best enjoyed fresh but can be frozen for about 1 month.
• Container Type: Use freezer-safe bags or containers, removing as much air as possible before sealing.

Reheating Grilled Summer Vegetable Salad

• Oven: Preheat your oven to 350°F (175°C) and reheat for about 10-15 minutes until warmed through.
• Microwave: Heat in short intervals (30 seconds) on medium power, stirring in between until warm.
• Stovetop: Sauté in a pan over low heat, adding a splash of olive oil if needed, until heated evenly.

Frequently Asked Questions

What vegetables work best in a Grilled Summer Vegetable Salad?

You can use any seasonal vegetables you enjoy! Bell peppers, zucchini, and tomatoes are great choices, but feel free to mix it up based on your preferences.

Can I make this salad vegan?

Yes! Simply omit the cheese or substitute it with a vegan cheese option. The salad remains flavorful and satisfying without dairy.

How do I enhance flavors in my Grilled Summer Vegetable Salad?

In addition to herb-infused oils, consider adding spices like cumin or smoked paprika for extra depth. Fresh herbs are also essential for brightening flavors.

What’s the best way to serve Grilled Summer Vegetable Salad?

Serve it chilled or at room temperature as a side dish at barbecues or picnics. It pairs well with grilled meats or as a light main course.

Final Thoughts

Grilled Summer Vegetable Salad is not only visually stunning but also packed with flavors and nutrients. Its versatile nature allows you to customize ingredients based on what’s available or your personal taste preferences. Don’t hesitate to experiment with different herbs and cheeses; this salad is sure to become a favorite!

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Grilled Summer Vegetable Salad

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 6 people 1x

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Description

Grilled Summer Vegetable Salad is a vibrant and flavorful dish that showcases the best of fresh summer produce. Ideal for barbecues, picnics, or light dinners, this salad features beautifully grilled vegetables tossed in a zesty homemade dressing that brings out their natural flavors. With its colorful presentation and nutritious ingredients, it makes for a stunning centerpiece at any gathering.

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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
• ¼ cup herb-infused oil (for grilling)
• 2 pounds mixed tomatoes (grape, cherry, or mini sunglow)
• ¼ cup fresh basil leaves
• 4 ounces Gorgonzola cheese, crumbled
• 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
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Preheat the grill to high heat.
2. Prepare the eggplant by slicing it and salting both sides to draw out bitterness.
3. Cut and prep the remaining vegetables: corn, zucchini, summer squash, onion, asparagus, and red pepper.
4. Brush all vegetables with herb-infused oil.
5. Grill the vegetables until charred and cooked through.
6. Combine grilled vegetables in a large bowl with halved tomatoes and basil.
7. Whisk together dressing ingredients and toss with the salad before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 6g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 10mg