Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a delightful dish that captures the essence of summer with its vibrant colors and fresh flavors. Perfect for barbecues, picnics, or a light dinner, this salad features a medley of grilled vegetables infused with herb oils and topped with a zesty dressing. Its unique combination of textures and tastes makes it a standout choice for any occasion.

Why You’ll Love This Recipe

• Easy to Prepare: This salad comes together quickly, making it perfect for busy weeknights or impromptu gatherings.
• Flavorful and Fresh: Grilling enhances the natural sweetness of the vegetables while the herb-infused oils add depth to every bite.
• Versatile Serving Options: Enjoy it as a main dish, side salad, or even as a topping for grilled meats or fish.
• Nutrient-Rich: Packed with vitamins and minerals from fresh vegetables, this salad is not only delicious but also good for you.
• Customizable Ingredients: Feel free to swap in your favorite seasonal vegetables or adjust the cheese according to your taste.

Tools and Preparation

To make the Grilled Summer Vegetable Salad, you’ll need some essential tools that will make the process smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Grill: The heart of this recipe! A hot grill gives vegetables those beautiful char marks and enhances their flavor.
• Cutting Board: A sturdy cutting board provides a safe workspace for chopping vegetables efficiently.
• Sharp Knife: A sharp knife ensures precise cuts, which helps with even cooking on the grill.
• Mixing Bowl: Use a mixing bowl to toss all ingredients together easily and serve straight from it.

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: Heat the Grill

1. Preheat your grill to the hottest temperature. This will help achieve perfect charred marks on your veggies.

Step 2: Prepare the Eggplant

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

Step 3: Prepare Remaining Vegetables

1. Husk the corn and set it aside on a tray.
2. Trim ends off zucchini and summer squash; cut them in half lengthwise and place them on the tray with corn.
3. Cut top off red onion but leave root intact; cut into quarters while keeping root attached for grilling stability. Add to tray.
4. Trim tough ends off asparagus spears and add them to tray.
5. Halve red pepper, remove core and seeds; place halves on tray with other veggies.
6. Rinse eggplant slices after sitting with salt; add to tray with other prepared vegetables.

Step 4: Oil the Vegetables

1. Brush each vegetable liberally with your choice of herb-infused oils before grilling.

Step 5: Grill Vegetables

1. Lay all vegetables on hot grill.
2. Grill until each side has nice char marks; cooking time will vary by vegetable type—remove grilled veggies back to platter once done.

Step 6: Assemble Salad

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

Step 7: Make Dressing

1. Combine dressing ingredients in a separate bowl.
2. Pour dressing over salad components along with fresh basil; toss gently until combined.

Step 8: Serve

1. Top salad with crumbled cheese before serving.

Enjoy your colorful Grilled Summer Vegetable Salad that’s bursting with flavor!

How to Serve Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a colorful and delicious dish perfect for any gathering. You can enhance the experience with different serving ideas that complement its vibrant flavors.

As a Main Dish

• Serve it as a standalone meal by adding a protein like grilled chicken or turkey for a fulfilling option.

With Crusty Bread

• Pair this salad with warm, crusty bread. It’s perfect for soaking up the delicious dressing and juices from the vegetables.

On a Bed of Greens

• For an added crunch, serve the salad on a bed of mixed greens or arugula, providing extra texture and flavor.

In a Wrap

• Use the salad as a filling in whole-grain wraps. This makes for an easy, portable lunch option with great taste.

Topped with Nuts

• Sprinkle toasted pine nuts or walnuts on top to add healthy fats and an enjoyable crunch to each bite.

How to Perfect Grilled Summer Vegetable Salad

Creating the perfect Grilled Summer Vegetable Salad involves attention to detail and technique. Here are some tips to elevate your dish:

• Choose Fresh Vegetables: Select the freshest seasonal vegetables available. Their peak flavor enhances the overall taste of your salad.

• Preheat Your Grill: Always ensure your grill is hot enough before placing vegetables on it. This helps achieve those beautiful grill marks and enhances flavor through caramelization.

• Use Herb-Infused Oil: Opt for high-quality herb-infused oil for grilling. It adds depth of flavor that complements the natural sweetness of the vegetables.

• Don’t Overcrowd the Grill: Grill vegetables in batches if necessary. Overcrowding can lead to steaming instead of grilling, resulting in less desirable textures.

• Allow Vegetables to Rest: Let grilled vegetables sit briefly before cutting them. This helps retain their juices, keeping them flavorful and moist.

Best Side Dishes for Grilled Summer Vegetable Salad

To round out your meal featuring Grilled Summer Vegetable Salad, consider these delightful side dishes that pair wonderfully:

1. Quinoa Pilaf: A light yet hearty dish made with quinoa, herbs, and seasonal veggies that complements the freshness of the salad.

2. Garlic Roasted Potatoes: Crispy potatoes tossed in garlic and herbs make for a satisfying side that balances well with grilled veggies.

3. Caprese Skewers: Skewers with fresh mozzarella balls, basil leaves, and cherry tomatoes create a refreshing bite alongside your salad.

4. Chickpea Salad: A protein-packed chickpea salad dressed with lemon vinaigrette adds texture and complements the flavors of grilled vegetables.

5. Cucumber Raita: A cooling yogurt-based raita with cucumber and mint works beautifully to contrast with the warmth of grilled dishes.

6. Stuffed Bell Peppers: Colorful bell peppers stuffed with rice, beans, or lentils offer another hearty option that pairs perfectly with summer salads.

7. Corn on the Cob: Simply grilled corn brushed with herb-infused oil is a classic summer side that echoes flavors found in your salad.

8. Sweet Potato Fries: Baked sweet potato fries seasoned with paprika provide a sweet yet savory touch that enhances any summer meal.

Common Mistakes to Avoid

When preparing your Grilled Summer Vegetable Salad, it’s easy to overlook certain details. Here are some common mistakes and how to avoid them:

• Bold Preparation: Not prepping the vegetables properly can lead to uneven cooking. Always cut vegetables uniformly for consistent grilling.
• Bold Overcooking: Grilling vegetables for too long can make them mushy. Keep an eye on the grill and remove veggies as soon as they have nice char marks.
• Bold Ignoring Seasoning: Skipping the salt or oil can leave your salad bland. Be generous with herb-infused oils and salt before grilling to enhance flavors.
• Bold Forgetting the Dressing: A delicious dressing brings the salad together. Don’t skip making it fresh; combine all ingredients well for maximum flavor.
• Bold Neglecting Fresh Herbs: Fresh herbs elevate your dish but can be overlooked. Always add basil or other herbs just before serving for a burst of freshness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Can be refrigerated for up to 3 days.

Freezing Grilled Summer Vegetable Salad

• Best enjoyed fresh; can be frozen for up to 1 month.
• Use freezer-safe containers, leaving space for expansion.

Reheating Grilled Summer Vegetable Salad

• Oven: Preheat to 350°F (175°C) and heat covered for about 10 minutes until warmed through.
• Microwave: Heat in short intervals, stirring in between until warm, usually about 1-2 minutes total.
• Stovetop: Heat in a pan over medium heat, stirring occasionally, until warmed through.

Frequently Asked Questions

What is a Grilled Summer Vegetable Salad?

A Grilled Summer Vegetable Salad is a vibrant dish made from assorted grilled seasonal vegetables tossed with a flavorful dressing, perfect for summer meals.

How do I customize my Grilled Summer Vegetable Salad?

You can customize it by adding your favorite vegetables, such as bell peppers or mushrooms, or changing the cheese type to suit your taste.

Can I make this salad vegan?

Absolutely! Omit the cheese or use a plant-based alternative for a delicious vegan version of the Grilled Summer Vegetable Salad.

What vegetables work best in a summer salad?

In addition to those listed, consider adding bell peppers, carrots, or even grilled fruits like peaches for added sweetness.

Final Thoughts

The Grilled Summer Vegetable Salad is not only colorful and flavorful but also versatile enough to adapt to your preferences. Try mixing in different seasonal vegetables or using various dressings to make it uniquely yours. Enjoy this delightful dish at barbecues, picnics, or as a light meal!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Summer Vegetable Salad

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• Author: Saphira
• Total Time: 35 minutes
• Yield: Approximately 6 servings 1x

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Description

Grilled Summer Vegetable Salad is a vibrant and healthful dish that embodies the essence of summer. This delightful salad features an array of grilled seasonal vegetables, enhanced with herb-infused oils and topped with a zesty dressing. Perfect for barbecues, picnics, or as a light dinner option, it’s easy to prepare and bursting with fresh flavors. Whether enjoyed as a main dish or a side, this salad will satisfy your cravings while providing essential nutrients. Customize it with your favorite vegetables and enjoy the colorful medley that brightens any meal.

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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, mini sunglow)
• ¼ cup fresh basil leaves
• 4 ounces Gorgonzola or blue cheese (optional)

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Instructions

1. Preheat the grill to high heat.
2. Prepare the vegetables by slicing the eggplant and trimming the other veggies as needed.
3. Brush all vegetables with herb-infused oil.
4. Grill until charred, approximately 5-7 minutes per side for most vegetables.
5. Cut grilled veggies into bite-sized pieces and combine them in a mixing bowl with corn kernels and halved tomatoes.
6. Whisk together dressing ingredients and pour over the salad; toss gently to combine.
7. Top with crumbled cheese if desired before serving.

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

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 180
• Sugar: 6g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 10mg