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Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad
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Grilled Summer Vegetable Salad is a vibrant and refreshing dish ideal for summer gatherings. This colorful medley of grilled vegetables, enhanced with herb-infused oils and complemented by a zesty homemade dressing, bursts with flavor in every bite. Perfect as a side or main course, this salad is easy to prepare, making it an excellent choice for busy days or outdoor barbecues. With its nutritious ingredients and customizable options, you can enjoy a healthy meal that’s both satisfying and delicious.

Ingredients

Scale
  • 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, or mini sunglow)
  • ¼ cup fresh basil leaves, cut into a thin chiffonade
  • 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

Instructions

  1. Preheat the grill to its highest setting.
  2. Prepare the eggplant by cutting off the ends and slicing lengthwise into thick pieces. Salt generously on both sides and let sit.
  3. Husk the corn and prepare the other vegetables: cut zucchini and squash lengthwise; quarter the onion; trim asparagus; halve the red pepper.
  4. Brush all vegetables with herb-infused oil.
  5. Grill the vegetables until charred on both sides, then remove from heat.
  6. Cut grilled veggies into bite-sized pieces and combine them in a large bowl with halved tomatoes.
  7. In a separate bowl, mix dressing ingredients: basil, herb-infused oil, lemon zest and juice, Dijon mustard, salt, and pepper.
  8. Toss the salad with the dressing just before serving.

Nutrition

Find it online: https://myrecipesbook.com/grilled-summer-vegetable-salad-2/

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