Grilled Vegetable Salad
Contributed by: Jennifer Bier, MS, RD, LD Manager | Ambulatory Nutrition
While you have your grill fired up for your favorite summer protein foods, why not grill some vegetables to round out the meal? Almost any vegetable can be grilled. This recipe combines some of the easiest into a delicious side salad. You could also just grill the vegetables to layer onto a burger or use as a sandwich filling between 2 slices of toasted bread.
- Olive oil (enough to brush the cut vegetables)
- Salt to taste
- Mixed greens (washed and ready to eat)
- Fresh basil (optional)
- Feta cheese (optional)
- Balsamic glaze (optional)
All or some of the following veggies*:
- Red onion
- Red or yellow bell pepper
- Zucchini
- Yellow squash
- Eggplant**
- Portabello mushroom caps
- Preheat grill to medium-high.
- Prepare vegetables: wash and dry all except onion. Trim ends off zucchini, yellow squash, and eggplant. Slice lengthwise into ½-inch thick planks. Cut bell pepper in half and remove seeds and membranes. Peel onion and cut into 4 quarters. Toss or brush all vegetables with olive oil. Wash the basil leaves and set aside.
- Place vegetables on the grill over direct heat. The onion and bell peppers can handle any hot spots. Cook for 3-4 minutes on first side with the grill lid closed.
- Carefully flip the vegetables and cook for another 3-4 or until browned and/or starting to soften. The bell pepper and onion may need 2-3 extra minutes.
- Remove the grilled vegetables from the grill and place on cutting board. Cut into strips or chunks, whichever you prefer. Season with a sprinkle of salt
- Add the vegetable pieces to your mixed greens. Top with a drizzle of balsamic glaze, if desired, plus some feta and torn basil leaves.
Cook’s Notes:
*The exact amounts depend on your preference and how much space you have on your grill.
**Many people prefer eggplant that has been “sweated” before cooking. Simply salt both sides of the cut eggplant and leave in a colander for half an hour for the bitter juices to drain off. Rinse off the excess salt, pat dry, then prepare as directed.
