grilled vegetable salad

Veggies are charred to perfection and then drizzled with a bright-and-sunny herby lemon vinaigrette. Bites of creamy, salty blue cheese (or substitute Parmesan) are the finishing touch!

Grilled Vegetable Salad 

medium ears sweet corn, husk and silk removed

yellow squash, ends trimmed, quartered lengthwise

zucchini, ends trimmed, quartered lengthwise

red bell

asparagus,

olive oil

kosher salt

black pepper

lb. cherry or grape tomatoes, sliced in half

lemon vinaigrette

Preheat grill to 400° F. Make sure grates are...

Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)

Place prepared/cut corn, yellow squash, zucchini, bell pepper,...

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.

Depending on the size of your grill, you...

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.

Once the vegetables have cooled enough to handle,...

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.

A healthy and mayo-free tuna salad made with sustainable albacore, char-grilled veggies, and Israeli couscous.&nbsp; All tossed in a homemade lemon and fresh herb champagne vinaigrette.&nbsp; It's your new go-to salad all spring and summer long!

Grilled Vegetable Tuna Salad Recipe

pearl couscous, (uncooked (aka: Israeli couscous))

eggplant,

zucchini,

yellow squash, (cut into 1 inch rounds)

asparagus spears, (trim tough ends)

green onions, (chopped)

extra virgin olive oil

garlic cloves,

champagne vinegar

capers ((start

parsley,

lemon juice

lemon zest

Dijon mustard

salt

basil

red pepper flakes

cumin

Prepare couscous according to package directions and set aside.&nbsp; Prepare the vinaigrette dressing and set aside.&nbsp;

Preheat the grill to medium heat.&nbsp;    Place the sliced veggies in a large bowl, coat each slice with a little olive oil and season with a little salt and pepper.&nbsp; Grill the vegetables until all sides are charred and tender, about 5-10 minutes.&nbsp; Remove to a cutting board to cool slightly.

Cut the vegetables into 1/2 inch cubes and place in a large bowl.  Add the cooked couscous, the dressing, and the chopped green onions and stir well.  Add the tuna and lightly toss. Serve immediately or cover and keep refrigerated until ready to eat (up to 2 days)

MaryRuth has long been a fan of Teri Turner’s delicious recipes on her blog, Nocrumbsleft. And we’re so excited to share a new recipe from Teri that she especially knew the MaryRuth’s Community would enjoy! This vegan pesto grilled vegetable salad recipe takes the heat out of your kitchen while delivering tons of flavor. It would be wonderful with roasted tofu on the side as well, so feel free to make this recipe your own with any additions you’d enjoy.

Vegan Pesto Grilled Vegetable Salad Recipe

zucchini

red bell peppers

lb small white potatoes

Marinated Red Onions and oil

tbsp red wine vinegar

pistachio pesto

ribbon

¼ cup thinly cut chives

Lemon wedges, optional

Parboil &amp; partially cook potatoes. Drain &amp; set aside.

Turn the grill on to 450°F and preheat the grill pan for 5 minutes.

Wash and dry the zucchini, then cut into ½ inch rounds.

Put the asparagus, zucchini, and bell peppers in a large bowl, keeping the vegetables separate. Drizzle them with the olive oil, season with one tsp salt, and gently toss each group of vegetables. Preserve the leftover oil in the mixing bowl for a later step.

Grill the vegetables one by one on the grill pan, starting with zucchini for 5 minutes on one side, then flip the slices and cook until cooked through and tender, about 2 more minutes. Set aside on a sheet tray.

Next, put the peppers on the grill pan and grill until charred and softened, for about 20 minutes, flipping the peppers every 5 minutes. Once cooked through, set aside on the sheet tray.

Place the asparagus on the grill pan until crisp-tender, for 4 to 5 minutes, tossing once halfway. Set aside on the sheet tray.

In the mixing bowl used earlier, toss the pre-cooked potatoes in the remaining oil and salt. Place on the grill pan and cook until browned, for 7 to 10 minutes, and flipping halfway through.

Make the dressing: Stir the marinated onions and measure out ¼ of the red onion oil in the bowl. Mix the marinated red onion oil and red vinegar in the big bowl that was used for the potatoes.

 Make the salad: Cut the slightly cooled asparagus into thirds. De-stem, peel and remove the seeds from the bell peppers as best you can and tear or cut into segments. Put the grilled vegetables, potatoes, and half of the herbs in the bowl with the dressing and toss from the bottom until it is all coated. Add the pistachio pesto in small dollops and gently mix it into the salad just before serving. Sprinkle remaining herbs over top.

Serve and enjoy.

Optionally, marinated onions, extra pistachio pesto and a squeeze of lemon are also great on top.

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Top 3 grilled vegetable salad recipes from across the web

The most viewed grilled vegetable salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Vegetable Salad

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The most viewed grilled vegetable salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine