Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is the perfect dish for warm weather gatherings and outdoor barbecues. This vibrant salad combines a medley of grilled summer vegetables, infused with herb oils, and topped with a delightful homemade dressing. It’s refreshing, colorful, and bursting with flavor, making it suitable for various occasions—from casual picnics to elegant dinner parties.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward instructions, this salad comes together quickly, allowing you to enjoy more time with your guests.
• Flavorful Grilling: The herb-infused oils elevate the taste of the vegetables, ensuring each bite is packed with deliciousness.
• Versatile Ingredients: Feel free to swap in your favorite summer veggies to make this salad truly your own.
• Great for Meal Prep: This salad can be made ahead of time and served cold or at room temperature, perfect for busy days.
• Healthy and Nutritious: Packed with vitamins and minerals from the fresh vegetables, it’s a guilt-free addition to any meal.

Tools and Preparation

To make your Grilled Summer Vegetable Salad effortlessly, you’ll need some essential tools. Having the right equipment will streamline the cooking process and ensure great results.

Essential Tools and Equipment

• Grill
• Cutting board
• Sharp knife
• Large mixing bowl
• Basting brush

Importance of Each Tool

• Grill: A quality grill allows for even cooking and beautiful char marks on your vegetables.
• Cutting board: Provides a safe surface for chopping veggies while keeping your kitchen organized.
• Sharp knife: Ensures clean cuts for uniform cooking times across different vegetables.
• Basting brush: Helps evenly distribute the herb-infused oil over the vegetables for maximum flavor.

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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
• 2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties)

For the Dressing:

• ¼ cup fresh basil leaves, cut into a thin chiffonade
• 4 ounces Gorgonzola or blue 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

How to Make Grilled Summer Vegetable Salad

Step 1: Heat the Grill

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

Step 2: Prepare Eggplant

1. Cut ends from eggplant.
2. Slice lengthwise into three or four thick pieces.
3. Shave skin off two outside pieces to allow better grilling.
4. Salt both sides liberally to draw out bitterness.

Step 3: Prepare Other Vegetables

While the eggplant sits:
1. Husk corn and place on a tray.
2. Cut ends off zucchini and summer squash; then cut in half lengthwise. Place alongside corn.
3. Cut top off red onion but leave root attached; quarter it while keeping root intact. Place on tray with other veggies.
4. Trim tough ends off asparagus; add spears to tray.
5. Halve red pepper; remove core and seeds before placing halves on tray.
6. Rinse and dry eggplant; add it to tray with other vegetables.

Step 4: Brush Vegetables with Oil

Brush all vegetables on all sides with your choice of infused oils.

Step 5: Grill Vegetables

Place all vegetables on hot grill:
1. Grill until charred on one side; turn them over as necessary based on cooking times.
2. Remove cooked vegetables back to platter once done.

Step 6: Assemble Salad

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

Step 7: Make Dressing

Combine all dressing ingredients in a separate bowl:
1. Add dressing mixture along with fresh basil to vegetable bowl.
2. Toss until everything is well combined.

Step 8: Serve

Top salad with crumbled cheese before serving.

Enjoy your vibrant Grilled Summer Vegetable Salad! Perfect as a side dish or main course during those sunny days!

How to Serve Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad is a vibrant dish that can be enjoyed in various ways. Whether you’re hosting a barbecue or enjoying a family dinner, this salad can be served as a main course or a side. Here are some delightful serving suggestions.

As a Standalone Dish

• Enjoy the salad on its own for a light and healthy meal. The combination of grilled vegetables and cheese provides satisfying flavors.

With Grilled Chicken

• Pair your salad with grilled chicken breast for added protein. This makes for a hearty meal that’s perfect for summer gatherings.

On a Bed of Greens

• Serve the salad on a bed of fresh greens like arugula or spinach. This adds extra nutrients and creates a beautiful presentation.

With Crusty Bread

• Complement your salad with slices of crusty bread or garlic bread. The bread is perfect for scooping up the delicious dressing and vegetables.

Topped with Nuts

• Sprinkle some toasted pine nuts or walnuts over the top for added crunch and flavor. This enhances the texture and nutritional value of the dish.

How to Perfect Grilled Summer Vegetable Salad

Creating the perfect Grilled Summer Vegetable Salad involves attention to detail and careful preparation. Here are some tips to help you achieve the best results.

• Choose Fresh Vegetables: Use seasonal vegetables at their peak freshness for maximum flavor and nutrition.
• Preheat Your Grill: Ensure your grill is hot before adding vegetables to achieve those beautiful char marks.
• Use Herb-Infused Oils: Experiment with different herb-infused oils to enhance the flavors of your grilled vegetables.
• Don’t Overcrowd the Grill: Grill in batches if necessary, allowing each vegetable enough space for even cooking.
• Let Vegetables Rest: After grilling, let your vegetables cool slightly before chopping to retain their juices.
• Adjust Seasoning: Taste before serving and adjust salt and pepper as needed for optimal flavor.

Best Side Dishes for Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad pairs wonderfully with many side dishes that enhance its flavors. Here are some excellent options to consider:

1. Quinoa Pilaf: A light pilaf made with quinoa, herbs, and diced veggies complements the salad nicely.
2. Garlic Roasted Potatoes: Crispy garlic-roasted potatoes offer a hearty contrast to the fresh salad.
3. Pasta Primavera: A colorful pasta dish loaded with seasonal vegetables can provide additional substance.
4. Cucumber Salad: A refreshing cucumber salad with vinegar dressing brightens up the meal.
5. Stuffed Peppers: Bell peppers filled with rice, beans, or grains serve as a filling accompaniment.
6. Chickpea Salad: A protein-packed chickpea salad adds texture and makes for an exciting pairing.
7. Caprese Skewers: Easy-to-eat skewers featuring tomatoes, basil, and mozzarella offer delightful bites alongside your salad.
8. Sweet Potato Fries: Crispy sweet potato fries bring sweetness that balances well with savory grilled veggies.

Common Mistakes to Avoid

Avoiding common pitfalls will elevate your Grilled Summer Vegetable Salad. Here are some mistakes to watch out for:

• Ignoring the salt on eggplant: Salting the eggplant before grilling helps remove bitterness. Make sure to liberally salt both sides and let it sit.

• Overcrowding the grill: Placing too many vegetables on the grill at once can lead to uneven cooking. Grill in batches if necessary to allow proper charring.

• Choosing the wrong oil: Not all oils are created equal for grilling. Use herb-infused oil for better flavor and grilling performance, enhancing your salad’s taste.

• Skipping the dressing: A homemade dressing ties all flavors together. Don’t skip this step; it enhances the salad’s overall experience with bright acidity and depth.

• Neglecting presentation: The visual appeal of your salad matters! Arrange grilled vegetables artfully in a bowl to make it more inviting.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.
• Add fresh basil right before serving to maintain flavor.

Freezing Grilled Summer Vegetable Salad

• Freeze in a freezer-safe container.
• Best consumed within 2 months for optimal freshness.
• Thaw overnight in the refrigerator before use.

Reheating Grilled Summer Vegetable Salad

• Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and warm for about 10-15 minutes.
• Microwave: Place in a microwave-safe dish. Heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over medium heat, stirring frequently until warmed through, about 5 minutes.

Frequently Asked Questions

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

Can I make Grilled Summer Vegetable Salad ahead of time?

Yes, you can prepare most of the salad a day in advance. Just add the dressing and fresh herbs right before serving for best results.

What vegetables work best for Grilled Summer Vegetable Salad?

You can use any seasonal vegetables you enjoy! Bell peppers, zucchini, asparagus, and corn are great choices that grill well.

How do I customize my Grilled Summer Vegetable Salad?

Feel free to add different cheeses like feta or goat cheese. You can also include nuts or seeds for added crunch!

Is this recipe suitable for vegans?

To make it vegan-friendly, simply omit any cheese or substitute with plant-based cheese alternatives.

Can I use store-bought herb-infused oil?

Yes, store-bought herb-infused oils can be used. However, making your own allows you to customize flavors according to your preference.

Final Thoughts

The Grilled Summer Vegetable Salad is not just delicious but also versatile and colorful. Enjoy it as a side dish or a light meal. Feel free to customize it with your choice of seasonal veggies and toppings to suit your taste!