Grilled Vegetable Salad Recipe
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 sub avocado oil
- 1 teaspoon kosher salt more if desired
- 1 bell pepper quartered
- 2 ears sweet corn husk and silks removed
- 1 bunch asparagus remove the bottom 1-2 inches
- 1 red onion cut into ¾ inch slices
- 2 medium zucchini cut into ½ inch planks
- 1-2 medium yellow squash cut into ½ inch planks
- 2 heads romaine lettuce cut in half
- 1 ½ cups cherry tomatoes
- creamy Italian salad dressing
Optional Toppings:
- feta cheese
- blue cheese crumbles
Instructions
- Prep: Clean grill grates and heat the grill to a medium-high heat (400-450℉). While grill is heating, prep vegetables and lay on a large baking sheet or tray.
- Season Veggies: Drizzle 2 tablespoons extra virgin olive oil over the prepped vegetables and massage to coat. Generously sprinkle with 1 teaspoon kosher salt.
- Grill: Cooking in two batches, if necessary, place zucchini, bell pepper, squash, onion, asparagus, 2 ears sweet corn, and 2 heads romaine lettuce 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.
- Build Salads: Cut vegetables into bite-sized pieces, cut corn off from the cob and serve over grilled romaine with 1 ½ cups cherry tomatoes and a drizzle of creamy Italian salad dressing.
- Serve: Season with additional salt and pepper, to taste. Enjoy right away!
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.
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 925mg | Potassium: 1756mg | Fiber: 13g | Sugar: 19g | Vitamin A: 29707IU | Vitamin C: 101mg | Calcium: 173mg | Iron: 7mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
