Description
This Grilled Vegetable Salad features a colorful array of perfectly charred summer vegetables tossed with fresh cherry tomatoes and a bright lemon vinaigrette, finished with tangy blue cheese or Parmesan shavings. It’s a flavorful and vibrant dish ideal for warm-weather meals or as a side to grilled proteins.
Ingredients
Vegetables
- 4 ears sweet corn, husk and silk removed
- 2 medium yellow summer squash, ends trimmed, quartered lengthwise
- 2 medium green zucchini, ends trimmed, quartered lengthwise
- 2 large red bell peppers, stems, seeds and ribs removed, cut into 3 to 4 pieces each
- 1 large red onion, ends and skin removed, sliced into 3 to 4 large intact rings
- 1 pound asparagus, tough ends snapped off
- 1 pound cherry or grape tomatoes, sliced in half
Seasoning and Dressing
- 2-3 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 ounces blue cheese, crumbled (or large, wide shavings of Parmesan as an alternative)
- Lemon Vinaigrette (herby, bright – specific recipe not provided)
Instructions
- Preheat Grill and Prepare Grates: Preheat your grill to 400°F. Clean the grates thoroughly, then oil them well to prevent sticking, ensuring a smooth grilling process for your vegetables.
- Prepare and Season Vegetables: Arrange the corn, yellow squash, zucchini, red bell peppers, onion rings, and asparagus on a large rimmed pan, packing them full but carefully. Drizzle 2 to 3 tablespoons of olive oil over the vegetables. Gently toss with your hands to coat everything evenly, being careful to keep onion rings intact. Sprinkle with kosher salt and freshly ground black pepper generously, folding lightly again, and add a final light sprinkle of salt and pepper.
- Grill Vegetables: Place the vegetables in a single layer directly over the hottest part of the grill. You may need to grill in batches depending on grill size. Position the corn on the hottest section to develop quick char marks. Close the grill lid and cook for about 2 minutes.
- Flip and Rotate Vegetables: Open the grill and use long tongs to flip and rotate vegetables for even cooking. Watch cook times as different vegetables vary; asparagus tends to cook fastest and the onion longest. Aim for distinct grill marks and desired tenderness—corn should have char but retain some crunch, onions should soften nicely. Remove once cooked to your liking and return to the rimmed pan.
- Cool and Chop Vegetables: Allow the grilled vegetables to cool enough to handle. Use a knife to cut the corn kernels off the cob, then chop the other vegetables into bite-sized pieces about one inch each.
- Assemble Salad: In a large, low, wide serving bowl, combine the chopped grilled vegetables and halved tomatoes. Toss gently to mix. Drizzle with some of the herby lemon vinaigrette and fold again. Add more vinaigrette to taste, then sprinkle the crumbled blue cheese or Parmesan shavings over the top.
- Serve: Serve the salad slightly warm or at room temperature as a flavorful side dish or light main course.
Notes
- Oiling the grill grates is essential to prevent the vegetables from sticking and tearing during grilling.
- If you prefer not to use blue cheese, shaved Parmesan offers a milder but equally delicious alternative.
- Grilling times vary, so watch vegetables closely to avoid overcooking; you want good char with some texture remaining.
- The lemon vinaigrette recipe isn’t specified; a simple mix of lemon juice, olive oil, herbs, salt, and pepper works well.
- This salad is best served shortly after assembly but can be made a little ahead and served at room temperature.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
