Grilled Vegetable Salad

Name: Grilled Vegetable Salad
Yield: 6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese)
Ingredients: Vinaigrette:; 2 tablespoons sherry vinegar; 1 tablespoon extravirgin olive oil; ½ teaspoon kosher salt; 1 ½ teaspoons honey; ½ teaspoon Dijon mustard; ¼ teaspoon freshly ground black pepper; Salad:; 8 ounces asparagus, trimmed; 2 (4-inch) portobello mushroom caps (about 6 ounces); 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices; 1 yellow squash, cut lengthwise into 1/4-inch-thick slices; 1 small red onion, cut into 1/4-inch-thick slices; 1 red bell pepper, halved and seeded; Cooking spray; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh parsley; 6 tablespoons crumbled queso fresco

6 Ratings
6 Reviews

Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may need to cook only four minutes.

By Elizabeth Karmel

Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese)

Nutrition Info

Directions

Step 1
Prepare grill to medium-high heat.

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Step 2
To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.
Step 3
To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
Step 4
Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.

Nutrition Facts

Per Serving:

77 calories; calories from fat 36%; fat 3.1g; saturated fat 0.7g; mono fat 1.8g; poly fat 0.4g; protein 3.6g; carbohydrates 9.7g; fiber 2.6g; cholesterol 2mg; iron 1.4mg; sodium 184mg; calcium 48mg.

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MarieS

07/09/2012

I found this delicious and easy to make. I had green pepper, red pepper, onion and crimini mushrooms; they all worked great on my indoor grill. I tossed with olive oil salt and pepper before grilling. No case so Cresco so I just use better cheese. This will be a new staple for all the garden fresh vegetables I get all summer long!

TXJackie

02/14/2012

A bit time consuming for a weekday, but worth it!

MyRecipes Member

05/11/2011

I chopped up the veggies and cooked them in my grill pan instead of cooking then chopping up. I used red wine vinegar in place of the sherry vinegar. Used all the veggies but forgot the red pepper at the grocery store. I will def be doing this idea with all kinds of veggies. I think the dressing will perk up even the dullest of veggies!

tracikay

07/17/2009

We didn't have chives, so used green onions and didn't have sherry vinegar so used red wine vinegar and it was fabulous! Will definitely make this one again

MileHighImprov

05/18/2009

With the mounds of zucchini that comes out of my garden, this will be a new summer staple. It's a breeze to make and has great flavor. The queso fresco wasn't easy to find initially and I paid quite a bit for it at a small grocer. I later found it as Walmart for less than half the price...

cookinfabulous

01/01/2009

I made this for a cookout and I seemed to be the only one who really liked it - I had a lot of leftovers. Most everyone hovered around the meat... go figure. That said, I really liked it and will definitely make it again. It did require some effort to grill everything and then chop and mix together, but I thought it was worth it.

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