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–+ servings
Grilled Vegetable Salad

Grilled Vegetable Salad That Burst with Flavor and Freshness

This Grilled Vegetable Salad is a vibrant celebration of summer freshness, combining smoky grilled veggies and a delicious vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Asparagus Snap off the woody ends.
  • 2 medium Zucchini Can swap with summer squash.
  • 2 medium Bell Pepper Use red, orange, or yellow.
  • 4 cups Red Leaf Lettuce Consider arugula or spinach.
  • 1 cup Tomato Cherry tomatoes recommended.
  • 1 cup Feta Cheese Goat cheese is an alternative.
For the Dressing
  • 1 head Roasted Garlic Roast slowly to avoid bitterness.
  • ⅓ cup Olive Oil Avocado oil is a substitute.
  • 1 tablespoon Honey Maple syrup is an alternative.
  • 2 tablespoon Red Wine Vinegar Apple cider vinegar works well.
  • ½ teaspoon Black Pepper Freshly ground is preferable.
  • ½ teaspoon Himalayan Pink Salt Regular sea salt can be substituted.
For the Drizzle
  • 1 tablespoon Balsamic Glaze Store-bought or homemade.

Equipment

  • Grill
  • Mixing Bowl
  • Salad Bowl
  • aluminum foil

Method
 

Preparation
  1. Wash the fresh vegetables thoroughly. Snap woody ends off the asparagus and slice zucchini and bell pepper into thick strips.
  2. In a large mixing bowl, toss the vegetables with olive oil, Himalayan pink salt, and black pepper until evenly coated.
  3. Preheat your grill to medium heat (around 350°F). Oil the grates to prevent sticking.
  4. Grill the seasoned vegetables for 5-7 minutes per side until slightly charred and tender.
  5. Slice off the top of a head of garlic, drizzle it with olive oil, wrap in foil, and place it on the grill. Roast for 20-25 minutes.
  6. Once cool, squeeze roasted garlic into a bowl, mix with olive oil, honey, red wine vinegar, salt, and pepper. Whisk until combined.
  7. In a large salad bowl, add red leaf lettuce as the base, drizzle with vinaigrette, and toss gently.
  8. Top with grilled vegetables, chopped tomatoes, and crumbled feta cheese. Drizzle with balsamic glaze.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 15gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 20mgSodium: 350mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 65mgCalcium: 150mgIron: 1.5mg

Notes

For best flavor, let the salad rest for a few minutes before serving to meld the flavors together.

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