Description
A vibrant grilled vegetable salad that captures the essence of summer with smoky flavors and a tangy dressing.
Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 large red onion
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1 clove garlic, minced
Instructions
- In a large mixing bowl, combine sliced bell peppers, zucchini, yellow squash, and red onion.
- Drizzle them with olive oil and sprinkle generously with salt and black pepper.
- Toss everything together, ensuring an even coating.
- Place seasoned vegetables directly onto preheated grill grates in a single layer to avoid overcrowding.
- Grill the vegetables for about 4-6 minutes per side, focusing on achieving distinct grill marks and a tender, crispy texture.
- Transfer the grilled vegetables to a large cutting board once cooked.
- For the cherry tomatoes, use a grill basket or skewer them and grill for 3-5 minutes until blistered.
- While grilling, prepare the balsamic vinaigrette by mixing balsamic vinegar, minced garlic, and chopped basil in a small bowl or jar.
- Allow grilled vegetables to cool for a few minutes, then chop into bite-sized pieces and transfer to a serving bowl.
- Add grilled cherry tomatoes, then pour the vinaigrette over the warm vegetables.
- Toss gently to combine and let it sit for about 10-15 minutes before serving.
Notes
Consider marinating the vegetables before grilling for added flavor. Presentation is important, so layer the grilled vegetables beautifully.
