**Grilled Chopped Vegetable Salad: A Symphony of Grilled Freshness**
Indulge in the vibrant flavors of grilled vegetables with our delectable Grilled Chopped Vegetable Salad. This salad is a delightful blend of crisp, grilled vegetables, and fresh herbs, tossed in a zesty lemon-tahini dressing. The medley of grilled zucchini, bell peppers, red onion, and corn adds a smoky sweetness, while the crumbled feta cheese and chopped parsley provide a savory and aromatic touch. Discover this refreshing salad, along with variations like the Grilled Halloumi and Vegetable Salad, the Grilled Vegetable and Quinoa Salad, and the Grilled Vegetable Panzanella Salad. Each recipe offers a unique twist on the classic grilled vegetable salad, featuring ingredients like halloumi cheese, quinoa, and toasted bread cubes. Prepare to tantalize your taste buds with these vibrant and flavorful grilled vegetable salads, perfect for summer barbecues, potlucks, or light and healthy meals.
GRILLED CHOPPED VEGETABLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
- Preheat a large (2-burner) grill pan over medium-high heat.
- Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
- Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
- Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
- Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.
GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE
Categories Salad Citrus Garlic Herb Mustard Onion Tomato Appetizer Vegetarian Asparagus Corn Zucchini Grill Grill/Barbecue Healthy Endive Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For vinaigrette:
- Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- For vegetables:
- Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
- Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
- Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.
GRILLED CHICKEN CHOPPED SALAD
Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.
Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
Tips:
- Choose a variety of vegetables: This will give your salad a range of flavors and textures. Some good options include bell peppers, zucchini, mushrooms, onions, and tomatoes.
- Cut the vegetables into uniform pieces: This will help them cook evenly. If the pieces are too large, they will not cook through properly; if they are too small, they will become mushy.
- Toss the vegetables in olive oil, salt, and pepper: This will help them to brown and caramelize on the grill.
- Grill the vegetables over medium heat: This will prevent them from burning. Cook the vegetables until they are tender and slightly charred.
- Serve the salad warm or at room temperature: This will allow the flavors to meld together.
Conclusion:
Grilled chopped vegetable salad is a healthy and delicious dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own preferences. With a variety of vegetables to choose from, you can create a salad that is both colorful and flavorful. Grilled chopped vegetable salad is a great way to get your daily dose of fruits and vegetables. It is also a good source of fiber, vitamins, and minerals. So next time you are looking for a healthy and delicious meal, give grilled chopped vegetable salad a try!
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