Grilled Vegetable Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield: Makes 4 servings
Recipe from Coastal Living

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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
  • Pistachio Vinaigrette
  • Crumbled goat cheese


  1. 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. 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. 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.
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