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Grilled Marinated Vegetable Salad

Grill a medley of summer veggies including yellow squash, bell pepper, zucchini and green beans and marinate in a sweet and tangy mixture of honey, oil, and balsamic vinegar.  It’s a great make-ahead dish for summer entertaining.

Southern Living JULY 2001

  • Yield: 8 to 10 servings

Ingredients

  • 4 tablespoons olive oil, divided
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 large yellow squash
  • 3 large zucchini
  • 2 medium-size green bell peppers
  • 2 medium-size red bell peppers
  • 2 medium-size orange bell peppers
  • 2 medium-size yellow bell peppers
  • 1 pound fresh green beans

Preparation

Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.

Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.

Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender. Remove from wok.

Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender.

Toss vegetables with honey mixture; cover and chill 8 hours.

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Grilled Marinated Vegetable Salad recipe

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