Enjoy this grilled vegetable salad recipe as a healthy lunch or dinner option with your favorite veggies or anything that's fresh and in season. Eat them alone, on a bed of spring greens or a wedge of romaine topped with goat cheese and your favorite dressing.
Farmers market season is underway so even if you don't have your own backyard veggie garden, you can get your hands on delicious fresh produce. These days you can get just about everything in the grocery store but buying vegetables in season is often even better. The produce is fresher and often you'll be able to find things that are unique and fun to try.
Making a Grilled Vegetable Salad
Clean and chop your vegetables in manageable sizes for the grill. Toss with olive oil and give them a good dash of salt and pepper.
Use a large tray to transport the goods from the house to the grill and back.
Make sure that the grill is nice and hot, then lay out the veggies. Some will require more time than others and that really depends on what you are cooking. A good rule of thumb is about 5 minutes on each side. Once you have flipped them you can also give them a little poke with your tongs and see if they are softened enough to remove.
Chop up the grilled veggies into bite sized pieces and mix them together in a bowl. I also added a good pinch of red pepper flakes for a little heat but that's optional.
Spread the grilled vegetables over a wedge of romaine and top with some fresh creamy goat cheese. You could also use feta or any of your favorite cheeses.
Now, at this point, you can dig right in, or you can add a drizzle of your favorite salad dressing. For me, I don't need it but I know many people would love a little dressing as part of this salad so it's up to you.
One last thing. If you have more grilled vegetables than you can eat consider tossing them with a nice short pasta for dinner. Add a little of the pasta cooking water to the bowl to create a little sauce and you're good to go.
Grilled Vegetable Salad
- 2 small zucchini sliced into wedges
- 2 small yellow squash sliced into wedges
- 1/2 large onion cut into rings
- 2 ears of corn on the cob
- 1 orange pepper cut into wedges
- 2 plum tomatoes cut in half
- 2 tablespoons of oil oil
- salt and pepper to taste
- 1/2 t red pepper flakes optional
- 2 ounces of goat cheese
- 2 heads of romaine lettuce
- Toss vegetables with olive oil and salt and pepper.
- Place on a large tray to take out to the grill.
- Set all the vegetables on a hot grill.
- Cook for about 5 minutes per side or until the vegetable feels soft and has good grill marks.
- Remove vegetables from the grill.
- Cut kernels off the corn cobs.
- Chop all other vegetables into bite sized pieces.
- Mix all grilled vegetables gently into a bowl. Add in red pepper flakes if desired.
- Slice romaine heads in half making four bases.
- Spoon vegetables over the romaine wedges.
- Add crumbled goat cheese on top.
- Serve with your favorite dressing on the side such as a good balsamic vinaigrette. However, you might just like it without dressing.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.