Grilled Vegetable Salad with Balsamic Vinaigrette
Summer is the season of vibrant colors and fresh flavors, and nothing captures that spirit quite like a Grilled Vegetable Salad with Balsamic Vinaigrette. This dish is not just a salad; it’s a celebration of the season’s bounty. Whether you’re hosting a backyard barbecue or simply looking for a quick, healthy meal after a long day, this salad is your go-to. It’s easy to prepare, bursting with flavor, and sure to impress your family and friends. Trust me, once you try it, you’ll want to make it a staple in your kitchen!
Why You’ll Love This Grilled Vegetable Salad with Balsamic Vinaigrette
This Grilled Vegetable Salad with Balsamic Vinaigrette is a game-changer for busy weeknights or weekend gatherings. It’s quick to whip up, taking just 25 minutes from start to finish. The smoky, charred veggies paired with the tangy vinaigrette create a flavor explosion that’s hard to resist. Plus, it’s a healthy option that satisfies without weighing you down. You’ll find yourself reaching for this recipe time and again!
Ingredients for Grilled Vegetable Salad with Balsamic Vinaigrette
Gathering the right ingredients is the first step to creating a delicious Grilled Vegetable Salad with Balsamic Vinaigrette. Here’s what you’ll need:
- Zucchini: These tender green veggies add a mild flavor and a satisfying crunch.
- Yellow Squash: Similar to zucchini, it brings a slightly sweeter taste and vibrant color.
- Red and Yellow Bell Peppers: Their sweetness and crunch elevate the salad, making it visually appealing.
- Red Onion: Adds a sharp bite that balances the sweetness of the other vegetables.
- Cherry Tomatoes: These juicy gems burst with flavor and add a pop of color.
- Olive Oil: A drizzle of this healthy fat helps to grill the veggies perfectly and enhances flavor.
- Salt and Pepper: Essential seasonings that bring out the natural flavors of the vegetables.
- Garlic Powder: A sprinkle of this adds depth and a hint of savory goodness.
- Dried Oregano: This herb complements the Mediterranean vibe of the dish.
- Balsamic Vinegar: The star of the vinaigrette, it provides a tangy sweetness that ties everything together.
- Honey: A touch of sweetness to balance the acidity of the vinegar.
- Dijon Mustard: Adds a subtle kick and helps emulsify the vinaigrette.
- Feta Cheese (optional): Crumbled on top, it adds a creamy, salty contrast to the grilled veggies.
- Fresh Basil Leaves (optional): A fragrant garnish that brightens the dish and adds freshness.
Feel free to mix and match with your favorite vegetables! You can find the exact quantities for each ingredient at the bottom of the article, ready for printing.
How to Make Grilled Vegetable Salad with Balsamic Vinaigrette
Step 1: Preheat the Grill
Preheating your grill is crucial for achieving those beautiful grill marks and ensuring even cooking. A hot grill sears the vegetables quickly, locking in their natural juices and flavors. Aim for medium-high heat, around 400°F, to get the best results. Trust me, your veggies will thank you!
Step 2: Prepare the Vegetables
Start by slicing the zucchini and yellow squash into 1/4-inch rounds. Cut the bell peppers into strips and the red onion into wedges. Halve the cherry tomatoes for a burst of flavor. In a large bowl, toss all the veggies with olive oil, salt, pepper, garlic powder, and dried oregano. Make sure every piece is evenly coated; this ensures consistent flavor and perfect grilling. The more colorful your mix, the more appealing your salad will be!
Step 3: Grill the Vegetables
Now it’s time to grill! Place the seasoned vegetables directly on the grill grates or use a grill basket for easier handling. Grill for about 5-7 minutes, turning occasionally. Look for those gorgeous grill marks and a tender texture. If you want a smoky flavor, consider adding a pinch of smoked paprika to the mix before grilling. Once done, remove them from the grill and let them cool slightly.
Step 4: Make the Balsamic Vinaigrette
In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined. This vinaigrette is the magic that ties the salad together. Taste it and adjust the sweetness or acidity to your liking. A little more honey or vinegar can make a big difference!
Step 5: Combine and Serve
Transfer the grilled vegetables to a serving bowl and drizzle with the balsamic vinaigrette. Toss gently to combine, ensuring every bite is flavorful. If you like, sprinkle crumbled feta cheese on top and garnish with fresh basil leaves for an extra touch of freshness. Serve immediately and enjoy!
Tips for Success
- Always preheat your grill for even cooking and those perfect grill marks.
- Cut vegetables into uniform sizes for consistent grilling.
- Don’t overcrowd the grill; give veggies space to breathe.
- Experiment with different vegetables for unique flavors.
- Let the grilled veggies cool slightly before adding the vinaigrette to keep them vibrant.
Equipment Needed
- Grill: A gas or charcoal grill works well; a grill pan is a great indoor alternative.
- Grill Basket: Useful for smaller veggies; a piece of aluminum foil can also do the trick.
- Mixing Bowl: Any large bowl will suffice for tossing the vegetables.
- Whisk: Essential for mixing the vinaigrette; a fork can work in a pinch.
Variations
- Grilled Corn: Add fresh corn on the cob for a sweet crunch. Just grill until charred and cut off the kernels.
- Protein Boost: Toss in grilled chicken, shrimp, or chickpeas for added protein and heartiness.
- Herb Infusion: Experiment with fresh herbs like thyme or rosemary for a fragrant twist.
- Spicy Kick: Add sliced jalapeños or a dash of red pepper flakes to the vegetable mix for some heat.
- Vegan Option: Omit the feta cheese or substitute with a vegan cheese alternative for a plant-based delight.
Serving Suggestions
- Pair with Grilled Meats: This salad complements grilled chicken, steak, or fish beautifully.
- Light White Wine: A chilled Sauvignon Blanc or Pinot Grigio enhances the flavors.
- Presentation: Serve in a large, colorful bowl to showcase the vibrant veggies.
- Crusty Bread: Offer a side of warm, crusty bread for a satisfying meal.
FAQs about Grilled Vegetable Salad with Balsamic Vinaigrette
Can I make this salad ahead of time?
Absolutely! You can grill the vegetables a few hours in advance and store them in the fridge. Just toss them with the balsamic vinaigrette right before serving to keep everything fresh and vibrant.
What other vegetables can I use?
Feel free to get creative! Asparagus, mushrooms, or even eggplant can be great additions to your Grilled Vegetable Salad with Balsamic Vinaigrette. Just remember to cut them into similar sizes for even cooking.
Is this salad suitable for meal prep?
Yes! This salad is perfect for meal prep. Just keep the vinaigrette separate until you’re ready to eat. It’ll stay fresh in the fridge for up to three days.
Can I use a different dressing?
While the balsamic vinaigrette is a classic choice, you can certainly experiment with other dressings. A lemon vinaigrette or a creamy ranch could also work well with the grilled veggies.
How can I make this salad more filling?
To add more substance, consider tossing in some grilled chicken, chickpeas, or quinoa. This will turn your Grilled Vegetable Salad into a hearty meal that’s still healthy and delicious!
Final Thoughts
Creating a Grilled Vegetable Salad with Balsamic Vinaigrette is more than just cooking; it’s about embracing the joy of fresh ingredients and the warmth of summer gatherings. Each bite bursts with flavor, reminding me of sun-soaked afternoons spent with family and friends. This salad is versatile, easy to prepare, and a true crowd-pleaser. Whether you’re enjoying it as a light meal or as a side dish at a barbecue, it brings a sense of satisfaction and delight. I hope this recipe becomes a cherished part of your culinary adventures, just as it has in mine!
Print
Grilled Vegetable Salad with Balsamic Vinaigrette: Discover a Delicious Recipe!
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and colorful Grilled Vegetable Salad drizzled with a tangy balsamic vinaigrette, perfect for summer gatherings.
Ingredients
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup crumbled feta cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, combine the zucchini, yellow squash, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and season with salt, pepper, garlic powder, and dried oregano. Toss to coat the vegetables evenly.
- Place the vegetables directly on the grill grates or use a grill basket. Grill for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and let cool slightly.
- In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until well combined.
- Once the grilled vegetables are slightly cooled, transfer them to a serving bowl. Drizzle with the balsamic vinaigrette and toss gently to combine.
- If desired, sprinkle with crumbled feta cheese and garnish with fresh basil leaves before serving.
Notes
- For a smoky flavor, add a pinch of smoked paprika to the vegetable mix before grilling.
- You can substitute any of your favorite vegetables, such as asparagus or mushrooms, for a different taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
