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.
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
- 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
Instructions
- Preheat the grill to high heat.
- Prepare the eggplant by slicing it and salting both sides to draw out bitterness.
- Cut and prep the remaining vegetables: corn, zucchini, summer squash, onion, asparagus, and red pepper.
- Brush all vegetables with herb-infused oil.
- Grill the vegetables until charred and cooked through.
- Combine grilled vegetables in a large bowl with halved tomatoes and basil.
- 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