Marinated Grilled Vegetable Salad

This recipe will give you the perfect excuse to purchase a grill basket. Later, use it for grilling fish or even fruit for dessert.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Marinate: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 126
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Protein: 4.2g
  • Carbohydrate: 15.8g
  • Cholesterol: 6mg
  • Iron: 1.5mg
  • Sodium: 272mg
  • Calories from fat: 41%
  • Fiber: 4.5g
  • Calcium: 81mg

Ingredients

  • 1 pound asparagus spears
  • 1 red onion, cut into 2-inch pieces
  • 1 red bell pepper, cut into 2-inch pieces
  • 1 large squash, cut in half lengthwise and sliced into 2-inch pieces
  • 1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced

Preparation

  1. Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash, and zucchini in a large heavy- duty zip-top plastic bag.
  2. Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.
  3. Prepare grill.
  4. Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium- high heat (350° to 400°) 22 minutes or until slightly charred, turning often.
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