Grilled Veggie Salad
This simple salad really brings the flavors of fresh Summer produce to the forefront. Quick to put together, we love serving this salad alongside a piece of grilled steak for a fantastic dinner served al fresco!
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
For the dressing:
1/4 cup fresh lemon juice
1 garlic clove, grated
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
For the salad:
1 head Bibb or Romaine lettuce, cored, washed, dried and torn into bite-sized pieces
2 large zucchini, ends removed and sliced into 1/3" rounds
1 bell pepper, cored, seeded and cut into thick strips
1 small red or sweet onion, sliced
2 ears fresh sweet corn, husks removed
1/4 cup olive oil
Salt and pepper, to taste
1/4 cup fresh lemon juice
1 garlic clove, grated
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
For the salad:
1 head Bibb or Romaine lettuce, cored, washed, dried and torn into bite-sized pieces
2 large zucchini, ends removed and sliced into 1/3" rounds
1 bell pepper, cored, seeded and cut into thick strips
1 small red or sweet onion, sliced
2 ears fresh sweet corn, husks removed
1/4 cup olive oil
Salt and pepper, to taste
Directions
Preheat your grill to medium-high.
Make the dressing: Add all dressing ingredients to a glass jar with a lid. Cover and shake vigorously until the dressing begins to thicken. Set aside until ready to use.
Toss zucchini, bell pepper and onion in a large bowl with olive oil. Arrange vegetables in a grilling basket and place on grill. Cook for 10-15 minutes, until the vegetables become slightly browned and tender. Remove from heat and let cool for a few minutes before handling.
The last 5 minutes of cooking, drizzle corn with a bit of oil and place on the grill. Turn a quarter turn every minute. Once cooked, remove from heat and let cool for a few minutes before handling. Once the corn has cooled, slice off the kernels with a sharp knife and discard the cobs.
To assemble the salad, arrange lettuce and vegetables on a serving dish. Drizzle with dressing. Serve immediately.
Make the dressing: Add all dressing ingredients to a glass jar with a lid. Cover and shake vigorously until the dressing begins to thicken. Set aside until ready to use.
Toss zucchini, bell pepper and onion in a large bowl with olive oil. Arrange vegetables in a grilling basket and place on grill. Cook for 10-15 minutes, until the vegetables become slightly browned and tender. Remove from heat and let cool for a few minutes before handling.
The last 5 minutes of cooking, drizzle corn with a bit of oil and place on the grill. Turn a quarter turn every minute. Once cooked, remove from heat and let cool for a few minutes before handling. Once the corn has cooled, slice off the kernels with a sharp knife and discard the cobs.
To assemble the salad, arrange lettuce and vegetables on a serving dish. Drizzle with dressing. Serve immediately.
Looking for inspiration? Try these recipes:
Chilled Green Pea Soup with Crispy Shallots
Caramelized Balsamic Red Onions
White Bean and Kale Stew
