Grilled Vegetable Salad – a light, delicious summer salad!
This post is sponsored by Califia Farms, but the opinions are my own.
This needs to be on your summer menu!!!
Grilled Vegetable Salad
Don’t be intimidated by your grill!!! It is one of the easiest, quickest ways to get get dinner on the table AND a great way to use up your amazing summer produce (anyone else have a garden going this year?). This Grilled Vegetable Salad + Creamy Italian Dressing is a great side dish, appetizer or main dish (make them as big as you want!). I would also suggest you grill extra veggies, pop them in the refrigerator and then you will have a ready-made side dish for tomorrow too!
Italian Vegetable Salad
Here is what you need to do: Make your Creamy Italian Dressing (I put the recipe HERE so you can print it out separately if you want – it’s dairy-free and made with Califia Farms unsweetened almondmilk!
Other recipes you might like:
- 20 Minute Chopped Asian Chicken Salad
- Creamy Citrus Dressing + Grilled Pineapple Salad
- Roasted Cauliflower Salad
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
An awesome way to use your summer produce!!
Ingredients
Grilled Vegetables
- Olive oil (or avocado oil)
- Kosher salt
- 1 Bell Pepper
- 2 medium Zucchini
- 2 Corn Cobs
- 1 bunch asparagus
- 1 Red Onion
- 1–2 small/medium Yellow squash
- 1.5 cups cherry tomatoes
Instructions
- Clean grill grates and heat to medium/medium-high heat (400-450 degrees)
- While grill is heating, prep vegetables and lay on large cookie sheet or tray.
- Bell Pepper: remove top, seeds and core; cut into quarters.
- Zucchini: cut off ends and then cut into 1/2 inch slices lengthwise
- Yellow Squash: cut off ends and then cut into 1/2 inch slices lengthwise
- Corn on the cob: remove husk
- Asparagus: cut off the bottom inch or two
- Red onion: cut off ends and remove outer layer; cut into thick 3/4 inch slices
- Drizzle olive oil over everything and massage to coat.
- Sprinkle with salt.
- Cooking in two batches, if necessary, place zucchini, bell pepper, squash, onion, asparagus and corn on the cob over direct heat.
- Let cook approximately 3 minutes and then then flip and let cook another 2-3 minutes (feel free to cook longer, if desired).
- The corn may need to cook an additional 5 minutes.
- Remove vegetables from grill, placing on tray.
- Cut up vegetables into bite-sized pieces, cut off corn from cob and serve over grilled romaine with cherry tomatoes with creamy Italian dressing.
- Season with additional salt and pepper, to taste.
Notes
This a great time to make EXTRA vegetables to use as leftovers! To revive them you can roast in the oven at 400 for 5 or so minutes or sauté in a pan on the stove-top!
Keywords: grilled vegetable salad, grilled vegetable recipes
Thank you so much for reading & supporting The Wooden Skillet! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, The Wooden Skillet will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!
Leave a Reply