Grilled Vegetable Salad

Coastal Living
Grilled Vegetable SaladRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Makes 4 servings


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4 plum or small heirloom tomatoes, halved
2 medium zucchini, cut lengthwise into 4 slices
2 medium yellow squash, cut lengthwise into 4 slices
2 baby eggplant, cut lengthwise into 4 slices
1 large red bell pepper, seeded and cut into 4 wedges
1 large red onion, cut into thick slices
1 pound asparagus
2 tablespoons olive oil
1/2 teaspoon salt
6 cups mixed salad greens
Crumbled goat cheese


Prep: 14 Minutes
Cook: 10 Minutes

1. Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.

2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.

3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.

Created date

April 2011