Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a vibrant, refreshing dish perfect for outdoor gatherings or as a light meal. This colorful salad showcases seasonal vegetables, grilled to perfection and tossed in a zesty homemade dressing. Whether you’re hosting a summer barbecue or simply enjoying a sunny day, this salad is sure to impress with its bold flavors and beautiful presentation.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal prep time, this salad is perfect for busy days.
• Flavorful Grilling: Infusing your vegetables with herb-infused oils enhances their natural taste, making every bite delicious.
• Versatile Ingredients: Use any of your favorite summer vegetables for a personalized touch that fits your taste.
• Healthy Choice: Packed with nutrients and low in calories, this salad is guilt-free indulgence.
• Perfect for Any Occasion: Whether it’s a picnic, potluck, or family dinner, this salad fits right in.

Tools and Preparation

To make the Grilled Summer Vegetable Salad, you’ll need some essential tools that will help streamline the cooking process.

Essential Tools and Equipment

• Grill
• Cutting board
• Sharp knife
• Mixing bowl
• Vegetable tray

Importance of Each Tool

• Grill: The key to achieving that smoky, charred flavor that elevates the vegetables.
• Sharp Knife: A must-have for easily cutting through various vegetables without hassle.
• Mixing Bowl: Perfect for tossing the grilled veggies with dressing, ensuring even coating.

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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
• 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: Preheat the Grill

Heat grill to the hottest temperature to get those perfect grill marks on your veggies.

Step 2: Prepare the Eggplant

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

Step 3: Prepare Other Vegetables

• Husk the corn and place it on a tray.
• Cut ends off zucchini and summer squash; slice them in half lengthwise. Place them on the tray with corn.
• Cut the top off the red onion but leave root intact; quarter it while keeping root attached for grilling stability. Add to tray.
• Trim tough ends of asparagus; add spears to tray.
• Halve red pepper; remove core and seeds. Place halves on tray.
• Rinse and dry eggplant before adding it to the other vegetables on the tray.

Step 4: Brush with Herb Oil

Brush all vegetables with your choice of herb-infused oils. For example, use Hot Hungarian Paprika infused oil on corn and thyme infused oil for others.

Step 5: Grill Vegetables

Lay all vegetables on the grill. Turn each side until charred. Cooking times will vary by vegetable type; keep an eye on them!

Step 6: Assemble Salad Components

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

Step 7: Make Dressing

Combine dressing ingredients in a separate bowl and mix well.

Step 8: Toss It All Together

Add dressing and fresh basil leaves to vegetable mixture; toss until everything is well combined.

Step 9: Serve

Top your salad with crumbled cheese before serving. Enjoy this delightful Grilled Summer Vegetable Salad!

How to Serve Grilled Summer Vegetable Salad

This vibrant Grilled Summer Vegetable Salad is perfect for any occasion, whether it’s a summer barbecue or a light dinner. Here are some delicious serving suggestions to elevate this fresh dish.

As a Standalone Dish

• Enjoy the salad on its own as a nutritious meal packed with vitamins and flavors.

With Grilled Chicken or Turkey

• Pair your salad with grilled chicken or turkey for added protein. The savory flavors complement the freshness of the vegetables beautifully.

Accompanied by Crusty Bread

• Serve alongside crusty bread to soak up the dressing and juices. A rustic loaf or baguette works great!

Topped with Hummus

• Add a dollop of hummus on top for extra creaminess and flavor. Choose your favorite variety, like roasted red pepper or garlic.

With a Side of Quinoa

• Quinoa makes a great side, adding a hearty texture and nutty flavor. Cook it in vegetable broth for an extra layer of taste.

How to Perfect Grilled Summer Vegetable Salad

Creating the ideal Grilled Summer Vegetable Salad is all about technique and fresh ingredients. Here are some tips to help you achieve perfection.

• Use Fresh Vegetables: Always opt for seasonal, fresh produce. It enhances both flavor and nutrition.
• Preheat Your Grill: Make sure your grill is hot before placing vegetables on it. This ensures nice char marks and prevents sticking.
• Experiment with Oils: Try different herb-infused oils to find unique flavors that suit your palate.
• Cut Vegetables Evenly: Uniformly cutting vegetables allows them to cook evenly, ensuring everything is perfectly grilled.
• Let Them Rest: After grilling, let the vegetables rest briefly before tossing them in the salad. This helps maintain their juices.
• Balance Flavors: Adjust seasoning in your dressing according to your taste preferences for the best flavor profile.

Best Side Dishes for Grilled Summer Vegetable Salad

Pairing side dishes can enhance your meal experience when enjoying Grilled Summer Vegetable Salad. Here are some great options:

1. Garlic Roasted Potatoes: Crispy on the outside and fluffy inside, these potatoes provide a satisfying contrast.
2. Cucumber Tomato Salad: A light, refreshing salad that complements the grilled flavors perfectly.
3. Balsamic Glazed Brussels Sprouts: Sweet and tangy sprouts add depth to your meal while remaining healthy.
4. Corn on the Cob: Classic summer side that pairs well with grilled veggies; simply season with butter or herbs.
5. Stuffed Bell Peppers: Colorful peppers stuffed with quinoa or rice make for a hearty addition.
6. Caprese Skewers: Fresh mozzarella, basil, and cherry tomatoes drizzled with balsamic glaze create a delightful bite-sized treat.
7. Zucchini Fritters: These crispy fritters offer another way to enjoy zucchini while being full of flavor.
8. Spinach and Strawberry Salad: This sweet salad balances out the savory aspects of the grilled vegetables beautifully.

Common Mistakes to Avoid

Grilling vegetables can be delightful, but many people make mistakes that affect the flavor and texture of their Grilled Summer Vegetable Salad. Here are some common pitfalls to watch out for:

• Bold seasoning: Not seasoning your vegetables properly can lead to bland flavors. Ensure you season with salt and infused oils before grilling for enhanced taste.
• Underestimating grill heat: Cooking on a grill that isn’t hot enough can result in soggy vegetables. Preheat your grill to the highest temperature for perfect charred results.
• Ignoring cooking times: Different vegetables have varying cook times. Monitor each type and remove them as they finish cooking to avoid overcooking.
• Skipping the oil: Failing to brush your vegetables with oil can cause them to stick to the grill. Always use herb-infused oil for better flavor and easy grilling.
• Not cutting evenly: Uneven vegetable sizes lead to inconsistent cooking. Cut all vegetables into similar sizes to ensure they cook at the same rate.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last up to 3 days in the refrigerator.

Freezing Grilled Summer Vegetable Salad

• Place in freezer-safe containers or bags.
• Can be frozen for up to 2 months; however, texture may change upon thawing.

Reheating Grilled Summer Vegetable Salad

• Oven: Preheat to 350°F (175°C) and reheat for about 10-15 minutes until warmed through.
• Microwave: Heat in short intervals of 30 seconds, stirring in between until heated evenly.
• Stovetop: Warm on medium heat in a pan, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about Grilled Summer Vegetable Salad:

What vegetables are best for Grilled Summer Vegetable Salad?

Any seasonal summer vegetables work well, including zucchini, bell peppers, corn, and asparagus. Feel free to mix your favorites!

Can I make this salad ahead of time?

Yes! You can prepare and grill the vegetables ahead of time. Store them in the fridge and toss with dressing just before serving.

How do I customize my Grilled Summer Vegetable Salad?

You can add different cheeses, nuts, or seeds for extra flavor and texture. Experiment with various herbs or spices based on your preference.

Is this salad suitable for meal prep?

Absolutely! This salad is great for meal prep as it keeps well in the fridge and can be enjoyed throughout the week.

Final Thoughts

The Grilled Summer Vegetable Salad is not only delicious but also versatile and customizable. You can mix various vegetables, experiment with different dressings, or include nuts for crunch. This dish makes a perfect side or main course during warm months, encouraging everyone to enjoy fresh flavors from the garden. Give it a try!