Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

Fresh summer veggies are grilled until perfectly charred and smoky, then tossed into greens with a bright and light homemade lemon basil vinaigrette. This Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is not only simple to prepare but also showcases all the best fresh flavors of summer. It’s ideal for quick weeknight meals or outdoor entertaining, making it a versatile dish everyone will enjoy.

Why You’ll Love This Recipe

• Easy to Make – This salad comes together in just 30 minutes, making it perfect for busy weeknights.
• Packed with Flavor – The grilling process brings out the natural sweetness of the vegetables, enhanced by the tangy lemon basil vinaigrette.
• Versatile Dish – Enjoy it warm, cold, or at room temperature. It’s great as a side dish or a light main course.
• Healthy Ingredients – Naturally vegetarian and gluten-free, this salad is also dairy-free and vegan-friendly.
• Seasonal Appeal – Perfect for summer gatherings and BBQs, highlighting vibrant seasonal produce.

Tools and Preparation

To make this delicious salad, you’ll need some essential kitchen tools. Having the right equipment simplifies your cooking experience and ensures great results.

Essential Tools and Equipment

• Grill or grill pan
• High-speed blender
• Chef’s knife
• Cutting board
• Large bowl

Importance of Each Tool

• Grill or grill pan – Provides that essential smoky flavor while charring the vegetables to perfection.
• High-speed blender – Ensures a smooth and well-emulsified vinaigrette with minimal effort.
• Chef’s knife – A good knife allows for precise chopping of vegetables into uniform pieces for even mixing in the salad.
• Large bowl – Essential for tossing all ingredients together without making a mess.

Ingredients

• 2 tablespoons avocado oil
• 1 bunch asparagus, woody ends trimmed
• 1 medium bell pepper, sliced into 4-5 flat planks
• 1 medium zucchini, ends trimmed & quartered lengthwise
• 1 large sweet or red onion, peeled & quartered lengthwise with ends intact
• 8 ounces cremini or button mushrooms, skewered for grilling
• 8 ounces grape or cherry tomatoes, skewered for grilling
• 6 ounces spring mix or greens of choice
• optional: 4 ounces crumbled goat cheese or feta
• kosher salt & ground black pepper, to season

For the Lemon Basil Vinaigrette:

• 2 cups packed basil leaves & tender stems
• 2 lemons, zested & juiced
• 1/2 small shallot, peeled & roughly chopped (about 1/4 cup roughly chopped)
• 1 clove garlic
• 1 tablespoon chicken champagne vinegar
• 1/2 cup extra virgin olive oil
• kosher salt & ground black pepper, to season

How to Make Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

Step 1: Preheat the Grill

Set your grill to medium-high direct heat, about 450–500 degrees F.

Step 2: Prepare the Vegetables

• Trim asparagus, bell pepper, zucchini, onion, mushrooms, and tomatoes as described above.
• Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top and toss to coat evenly.
• Generously season with kosher salt and ground black pepper.

Step 3: Make the Vinaigrette

• In a high-speed blender, combine basil leaves, lemon zest and juice, shallot, garlic, chicken champagne vinegar, and olive oil.
• Season with kosher salt and ground black pepper as desired.
• Blend until emulsified to your preferred consistency. Adjust seasoning if needed; add extra salt or vinegar if desired. Store in an airtight container in the refrigerator for up to one week.

Step 4: Grill the Vegetables

Place seasoned vegetables directly on the grill grates:
* Long vegetables should be placed perpendicular to the grill grates to prevent slipping through.
* Grill tomatoes for about 2 minutes per side; asparagus, bell peppers, zucchini, and mushroom skewers for about 3–4 minutes per side; onions for about 4–5 minutes per side.

Step 5: Chop and Combine

Allow grilled vegetables to cool slightly before chopping them into uniform bite-sized pieces.
Add chopped veggies to a large bowl with greens and goat cheese (if using). Pour lemon basil vinaigrette over everything and toss gently to combine. Serve warm, cold, or at room temperature. Enjoy!

How to Serve Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

This Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is a versatile dish that can be served in various ways to enhance its delightful flavors. Here are some serving suggestions to make the most out of this vibrant salad.

As a Main Dish

• A hearty serving of this salad makes for a satisfying main dish, especially during warm weather. Pair it with crusty bread for a complete meal.

As a Side Dish

• Serve alongside grilled chicken or turkey for a balanced plate. The smoky flavors of the vegetables complement the protein beautifully.

In Lettuce Wraps

• Spoon the salad into large lettuce leaves for a fresh and fun way to enjoy it. This option is perfect for those looking for a lighter meal.

With Quinoa or Rice

• Mix in cooked quinoa or rice for added texture and nutrition. This combination makes the salad more filling and adds a delightful nutty flavor.

As Part of a Picnic Spread

• Pack this salad in portable containers for your next picnic. It holds up well and can be enjoyed cold, making it an excellent addition to outdoor gatherings.

How to Perfect Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

To elevate your Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette, consider these simple tips that will enhance both flavor and presentation.

• Use Seasonal Vegetables: Choose fresh, seasonal veggies for the best taste and nutrition. Local produce often has superior flavor compared to out-of-season options.

• Grill Until Just Tender: Ensure your vegetables are grilled until they are just tender and still have some crunch. Overcooking can lead to mushy vegetables that lose their vibrant colors.

• Customize Your Greens: Experiment with different greens such as arugula, spinach, or kale. Each type will add its unique flavor and texture to the salad.

• Add Crunch: Incorporate nuts or seeds like toasted pine nuts or sunflower seeds. They add a delightful crunch that contrasts beautifully with the soft grilled veggies.

• Make Extra Vinaigrette: Prepare more vinaigrette than you need; it can be used as a dressing for other salads or drizzled over grilled meats.

• Serve at Room Temperature: Allow the salad to sit at room temperature before serving. This enhances the flavors and makes it more enjoyable.

Best Side Dishes for Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

Pairing side dishes with your Chopped Grilled Vegetable Salad can create an exciting meal experience. Here are some delicious options to consider.

1. Grilled Chicken Skewers: Marinated chicken skewers are juicy and flavorful, making them an excellent protein addition to your meal.

2. Couscous Pilaf: Fluffy couscous mixed with herbs and spices brings an aromatic element that complements the salad’s freshness well.

3. Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes pairs nicely with the savory flavors of the grilled veggies.

4. Chickpea Salad: A refreshing chickpea salad tossed in lemon juice and herbs adds extra protein while maintaining lightness on your plate.

5. Stuffed Bell Peppers: Bell peppers stuffed with quinoa or rice provide visual appeal and additional nutrients, enhancing your dining experience.

6. Zucchini Fritters: Crispy zucchini fritters offer a crunchy contrast that works well alongside the soft vegetables in your main salad dish.

Common Mistakes to Avoid

When making the Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette, it’s easy to overlook some key steps. Here are common mistakes you should avoid for the best results.

• Skipping the seasoning: Failing to season your vegetables before grilling can lead to bland flavors. Always generously season with salt and pepper to enhance taste.
• Not preheating the grill: Cooking on a cold grill can result in uneven cooking. Always preheat your grill to medium-high heat for optimal charring.
• Cutting vegetables too small: If your veggies are cut too small, they may fall through the grill grates or cook too quickly. Aim for uniform pieces for even grilling.
• Using old or wilted greens: Fresh greens are key for a vibrant salad. Always use fresh spring mix or any greens of your choice for the best texture and flavor.
• Over-blending the vinaigrette: While blending is important, overdoing it can make your vinaigrette too thin. Blend just until emulsified for a perfect consistency.
• Ignoring rest time for grilled veggies: Allowing grilled vegetables to cool slightly before chopping helps retain their juices and flavors. Don’t skip this step!

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftover salad in an airtight container.
• It will last up to 3 days in the refrigerator.

Freezing Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

• Freezing is not recommended due to the texture of greens after thawing.
• If you must freeze, store just the grilled vegetables without dressing in a freezer-safe container.

Reheating Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

• Oven: Preheat to 350°F (175°C). Spread the salad in a baking dish and heat for about 10 minutes until warm.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat on medium for 1-2 minutes until warmed through.
• Stovetop: Heat in a skillet over medium heat, stirring frequently until just warm.

Frequently Asked Questions

Here are some commonly asked questions regarding Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette.

Can I make Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette ahead of time?

Yes! You can prepare the salad components and store them separately. Combine them right before serving for freshness.

What other vegetables can I use for my Chopped Grilled Vegetable Salad?

Feel free to experiment with seasonal vegetables like eggplant, carrots, or bell peppers. Just ensure they grill well!

Is Chopped Grilled Vegetable Salad gluten-free?

Absolutely! This salad is naturally gluten-free when made with gluten-free ingredients.

How long does the lemon basil vinaigrette last?

The vinaigrette can be stored in an airtight container in the refrigerator for up to one week.

Can I make this salad vegan?

Yes! The salad is naturally vegetarian and can easily be made vegan by omitting cheese or using plant-based alternatives.

Final Thoughts

The Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette is not only delicious but also versatile enough for any occasion. Its bright flavors and fresh ingredients make it perfect as a side or main dish. Feel free to customize it by adding your favorite veggies or proteins!

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Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

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• Author: Saphira
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Discover the vibrant flavors of summer with this Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette. This refreshing salad features a medley of perfectly charred vegetables, including asparagus, zucchini, bell peppers, and more, all tossed with a bright and zesty homemade vinaigrette. Ideal for quick weeknight dinners or as a standout dish for outdoor gatherings, this salad is not only delicious but also healthy and versatile. Serve it warm, cold, or at room temperature to suit any occasion!

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Ingredients

Scale 1x2x3x

• 2 tablespoons avocado oil
• 1 bunch asparagus, woody ends trimmed
• 1 medium bell pepper, sliced into 4–5 flat planks
• 1 medium zucchini, ends trimmed & quartered lengthwise
• 1 large sweet or red onion, peeled & quartered lengthwise with ends intact
• 8 ounces cremini or button mushrooms, skewered for grilling
• 8 ounces grape or cherry tomatoes, skewered for grilling
• 6 ounces spring mix or greens of choice
• 2 cups packed basil leaves & tender stems
• 2 lemons, zested & juiced
• 1/2 small shallot, peeled & roughly chopped (about 1/4 cup roughly chopped)
• 1 clove garlic
• 1 tablespoon chicken sparkling grape juice vinegar
• 1/2 cup extra virgin olive oil
• kosher salt & ground black pepper, to season

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Instructions

1. Preheat your grill to medium-high heat (450–500°F).
2. Prepare the vegetables by trimming and slicing them as noted above. Toss with avocado oil and season generously with salt and pepper.
3. For the vinaigrette, blend basil leaves, lemon zest and juice, shallot, garlic, chicken sparkling grape juice vinegar, olive oil, salt, and pepper until emulsified.
4. Grill the vegetables according to the specified times until tender but still crisp.
5. Allow grilled veggies to cool slightly before chopping into bite-sized pieces. Combine with greens in a large bowl and drizzle with vinaigrette. Toss gently to combine.

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

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 4g
• Sodium: 230mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg