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Welcome to the world of colorful and flavorful antipasti dishes! Today, we’re sharing a recipe that’s not just delicious, but also packed with nutrients: Our Grilled Vegetable Salad. This balsamic-infused delight is an explosion of flavors that will satisfy your palate and keep you coming back for more.
Recipe Ingredients
- Eggplant: A great source of dietary fiber, vitamin B1, and copper. Eggplant can be a bit of a food divider – people tend to either love it or hate it. Some people dislike eggplant due to its unique texture, a hint of bitterness, the presence of tough seeds, or the fact it can absorb a lot of oil during cooking. If you’re on the fence about eggplant, grilling is one of the gateways to opening up a whole new world to you! Once you try this Grilled Vegetable Salad, you’ll never look back.
- Zucchini: Rich in vitamin A, magnesium, and dietary fiber. Grilled zucchini is a treat for the tastebuds! It has a mild flavor that’s slightly sweet, but the real magic happens when it takes on the smoky flavors from the grill. The inside becomes soft and juicy while the outside gets a bit charred, adding to its deliciousness. Just be careful not to overcook it – you want it crisp-tender, not soggy or overly shriveled.
- Bell peppers: They bring a sweet, slightly tangy flavor and are packed with Vitamin C, boosting your immune system. Choose a variety of bell pepper colors for a variety of nutrient profiles.
- Olive oil: Besides its heart-healthy fats, olive oil gives a smooth and balanced flavor to the dish.
- Balsamic vinegar: The star that brings a special zing to the dish! It adds a sweet-tart flavor and is loaded with antioxidants.
- Salt: Just a pinch is needed to enhance other flavors, but you can omit it altogether.
- Garlic (optional): Roasted garlic can add a robust flavor to this salad. Just cook it in a foil packet alongside the vegetables. You will benefit from its anti-inflammatory properties.
Step-by-step How to Make
- Begin by thoroughly washing all your vegetables.
- Cut the bell peppers in half and remove their seeds. Trim the end of the eggplant and slice in ½” rounds. Trim the ends of the zucchini and slice them lengthwise in ½” slices.
- Once prepped, lightly brush all the vegetables with olive oil.
- Preheat your grill to around 450F. Place vegetables on the grill rack, working in batches if needed. Grill 10 to 15 minutes or until charred and softened, turning occasionally to ensure even cooking.
- Allow the vegetables to cool before cutting them into bite-sized pieces. Toss in a bowl with balsamic vinegar and a pinch of salt.
- This dish is perfect for prepping in advance. Serve at room temperature for optimal flavor.
Variations
- Consider incorporating some herbs into the salad, such as basil or parsley.
- For an additional burst of flavor, consider adding roasted garlic cloves to your salad. To do this, begin by positioning unpeeled garlic cloves on a sheet of aluminum foil. Drizzle approximately 1 tbsp of olive oil over the cloves before tightly sealing them inside the foil to form a packet. Place this on the grill and allow it to cook for roughly 20 minutes. Once cooked, let the packet cool down before opening it. Allow the cloves to cool down, then squeeze them out of their skin directly into the bowl containing your vegetables. Toss the mixture to evenly distribute the roasted garlic throughout the salad.
Recipe Tips and Substitutions
- For smaller zucchinis, consider cutting them into quarters lengthwise. It will make them more manageable to handle.
- You can use balsamic glaze instead of balsamic vinegar. Just reduce the amount used by half. Sherry vinegar is also a good substitute.
- Other vegetables like yellow squash, asparagus, red onion, and portobello mushrooms also work great in this salad.
Serving Suggestions
- This salad pairs beautifully with grilled chicken, turkey burgers, or black bean burgers.
- To turn this side dish into a meal, add a cooked grain like quinoa or wild rice and some chickpeas or white cannellini beans.
- Sprinkle some feta, goat cheese, or Parmesan on top for added richness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For best flavor, bring to room temperature before serving.
Conclusion
This Grilled Vegetable Salad is more than just a dish; it’s a celebration of fresh, healthy ingredients coming together to create something truly spectacular. So why wait? Try this recipe today and bring a taste of summer to your table!
More Favorite Recipes
Grilled Eggplant with Tomatoes and Yogurt Sauce
Roasted Ratatouille Vegetables
Grilled Vegetable Salad
Dive into the world of antipasti with our balsamic grilled vegetable salad. Packed with healthy ingredients, it's a refreshing and wholesome dish perfect for any season.
Servings: 4
Ingredients
- 1 eggplant about 1 lb
- 2 zucchini about 1 lb
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp kosher salt
- 6 garlic cloves, unpeeled (optional)
Instructions
- Begin by thoroughly washing all your vegetables.
- Cut the bell peppers in half and remove their seeds. Trim the end of the eggplant and slice in ½” rounds. Trim the ends of the zucchini and slice them lengthwise in ½” slices.
- Once prepped, lightly brush all the vegetables with olive oil.
- Preheat your grill to around 450F. Place vegetables on grill rack, working in batches if needed. Grill 10 to 15 minutes or until charred and softened, turning occasionally to ensure even cooking.
- Allow the vegetables to cool before cutting them into bite-sized pieces. Toss in a bowl with balsamic vinegar and salt.
- This dish is perfect for prepping in advance. Serve at room temperature for optimal flavor.
Notes
-
- For an additional burst of flavor, consider incorporating roasted garlic cloves into your salad. To do this, place unpeeled garlic cloves on a sheet of aluminum foil. Drizzle 1 tbsp of olive oil over the cloves before tightly sealing them inside the foil to form a packet. Place this on the grill and allow it to cook alongside the vegetables for roughly 20 minutes. Once cooked, let the packet cool down before opening it. Allow the cloves to cool down, then squeeze them out of their skin directly into the bowl containing your vegetables. Toss the mixture to evenly distribute the roasted garlic throughout the salad.
- Consider incorporating some herbs into the salad, such as basil or parsley.
- Quartering smaller zucchinis lengthwise can make them more manageable to handle.
- You can use balsamic glaze instead of balsamic vinegar. Just reduce the amount used by half. Sherry vinegar is also a good substitute.
- Other vegetables like yellow squash, asparagus, red onion, and portobello mushrooms also work great in this salad.
Nutrition
Nutrition Facts
Grilled Vegetable Salad
Amount per Serving
Calories
137
% Daily Value*
Total Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
160
mg
7
%
Total Carbohydrate
16
g
5
%
Dietary Fiber
5
g
21
%
Total Sugars
9
g
10
%
Includes Added Sugar
0
g
Protein
3
g
6
%
Vitamin A
1214
IU
24
%
Vitamin C
114
mg
138
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
Potassium
671
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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Need fiber but insist on great taste? This is your ticket to paradise; definitely a delectable choice!