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Let's Make Grilled Vegetable Salad
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No more boring salads! This delicious grilled veggie salad with balsamic vinaigrette is the perfect summer side dish and great for meal prep.
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Ingredients

  • 1 zucchini
  • 1 bell peppers
  • 1/2 red onion
  • 1 cup asparagus
  • 1 cup mushrooms, halved
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp honey (optional)
  • 1 garlic cloves, minced
  • 1/2 tsp Italian seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 cups arugula (or butter lettuce, spring mix)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil, chopped
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Let's WatchGrilled Vegetable Salad
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Step 1To grill vegetables: Cut the vegetables into larger slices that won’t fall through the grill grates, about ½ inch thick. For the zucchini, it is best to cut it on the diagonal. Cut bell peppers into larger slices. Cut the red onion into rings. Trim the asparagus ends. Toss the vegetables with olive oil, salt, and pepper. Start by grilling the red onions, mushrooms, and bell peppers. They will take 3-5 minutes per side. Then add the asparagus and zucchini. It will take 2-4 minutes per side.
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Step 2Make the dressing: Add all of the ingredients to a bowl or mason jar. Stir or whisk well to combine. When the vegetables come off the grill, drizzle 2/3 of the dressing over the vegetables. Let rest for 5 minutes. Save the rest of the dressing for serving with the salad.
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Step 3Assemble salad: Chop the vegetables into bite-sized pieces if desired. Toss the grilled vegetables with the arugula. Top with feta cheese and fresh basil. Add extra dressing if needed.
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