Grilled Vegetable Salad
Grilled Vegetable Salad - learn how to make the most amazing grilled summer vegetable salad!! Perfect for a crowd!
Ingredients
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon kosher salt more if desired
- 1 bell pepper quartered
- 2 medium zucchini cut into 1/2 inch planks
- 2 corn cobs husk and silks removed
- 1 bunch of asparagus remove the bottom 1-2 inches
- 1 red onion cut into 3/4 inch slices
- 1-2 small/medium yellow squash cut into 1/2 inch planks
- 1.5 cups cherry tomatoes
- 2 heads of romaine lettuce cut in half and grilled
- 1 batch of creamy Italian salad dressing
- optional topping: feta cheese or blue cheese crumbles
Instructions
- Clean grill grates and heat the grill to a medium/medium-high heat (400-450 degrees).
- While grill is heating, prep vegetables and lay on a large baking sheet or tray.
- Drizzle olive oil over everything and massage to coat. Generously 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 the grill as they finish cooking, placing on tray.
- Cut vegetables into bite-sized pieces, cut corn off from the cob and serve over grilled romaine with fresh cherry tomatoes and a drizzle of creamy Italian dressing.
- Season with additional salt and pepper, to taste.
Notes
- Large batch: this is a great time to make EXTRA vegetables to use as leftovers throughout the week! To revive them, you can roast in the oven at 400 degrees F for 5 or so or sauté in a pan on the stove-top! Reheating in the microwave will make things a little mushy.
- Storage: any roasted vegetable leftovers can be stored in an airtight container in the fridge for 3-4 days.
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