See more
Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JANUARY 2004

  • Yield: 6 servings (serving size: 1 cup)
  • Cook time: 22 Minutes
  • Prep time: 12 Minutes
  • Marinate: 30 Minutes


  • 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


Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash, and zucchini in a large heavy- duty zip-top plastic bag.

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.

Prepare grill.

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.

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

Go to Full Version of

Marinated Grilled Vegetable Salad Recipe