Introduction
In the world of culinary exploration, one dish that stands out as a wholesome and flavorsome choice is the Grilled Vegetable Salad. Bursting with vibrant colors, rich flavors, and a myriad of health benefits, this delectable dish has gained popularity amongst food enthusiasts, health-conscious individuals, and even seasoned chefs. In this article, we delve into the tantalizing world of Grilled Vegetable Salad, highlighting its health benefits, preparation methods, and versatility in satisfying diverse palates.
Grilled Vegetable Salad is more than just a delicious dish; it is a powerhouse of essential nutrients that promote overall well-being. The primary advantage of grilling vegetables is that it helps retain most of their vitamins, minerals, and antioxidants. The process of grilling not only enhances the flavors but also imparts a smoky, caramelized touch that tantalizes the taste buds.
This salad is a fantastic source of dietary fiber, aiding in digestion and providing a feeling of fullness, making it an ideal option for those looking to manage their weight. Additionally, the abundant vitamins, such as vitamin C, vitamin A, and various B vitamins, found in the vegetables contribute to boosting the immune system, promoting healthy skin, and maintaining optimal body functions.
The beauty of the Grilled Vegetable Salad lies in its versatility. A wide array of vegetables can be used to create this dish, ranging from bell peppers, zucchini, eggplants, asparagus, cherry tomatoes, and onions to hearty greens like romaine lettuce and arugula.
How To Make Grilled Vegetable Salad
Yield: 8 TO 10 SERVINGS
Prep time: 25 MINUTES
Cook time: 15 MINUTES
Total time: 40 MINUTES
Ingredients:
- 4 medium ears sweet corn, husk and silk removed
- 4 small to medium yellow squash, ends trimmed, quartered lengthwise
- 2 medium zucchini, ends trimmed, quartered lengthwise
- 2 large red bell peppers, stems, seeds and any large ribs removed, and 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
- olive oil
- kosher salt
- freshly ground black pepper
- 1 pound cherry or grape tomatoes, sliced in half
- herby lemon vinaigrette – can be made a day or two prior!
- 4 ounces your favorite blue cheese, crumbled – if you don’t like blue cheese, use large, wide shavings of Parmesan!
Instructions:
1. Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled.
2. Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full. Here’s my favorite large cutting board and my favorite knife for recipes that involve alot of cutting and chopping. Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables fairly generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you’re ready to grill.
3. Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it’s just a matter of checking on them regularly and removing them when they’re done to your liking – you’ll want a good set of tongs for flipping the vegetables. I like the onion to get nicely softened, so that always takes the longest. I prefer the ears of corn to have some char, but to not be completely cooked – so we set the ears on the hottest part of the grill to get some quick char, and then remove them. The asparagus always cooks the fastest. Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.
4. Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a large-ish serving vessel – I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.
Conclusion About Grilled Vegetable Salad
Grilled Vegetable Salad is a delightful and nutrient-packed dish that appeals to all taste buds. Whether you’re a health enthusiast, a food lover, or a chef looking for a creative and visually appealing addition to your menu, this salad is the perfect choice. The combination of fresh, grilled vegetables with various herbs and dressings makes it an ideal meal for any season. So, let your culinary creativity run wild and indulge in the goodness of Grilled Vegetable Salad for a nourishing and gratifying experience.
