Grilled Vegetable Salad
Prepare this easy grilled vegetable salad in minutes for a vibrant, nutritious side dish or appetizer perfect for all your summer needs!
Servings: 4 servings
Calories: 227kcal
Ingredients
For the salad
- Olive oil for cooking
- 4 ears corn
- 1 zucchini squash sliced into 1 inch coins and cut in half
- 1 yellow squash sliced into 1 inch coins and cut in half
- 1 cup grape tomatoes halved
- ¼ cup red onion diced
- Green onions optional
For dressing
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ cup basil packed
- 1 garlic clove
- ½ teaspoon sea salt
Instructions
- Preheat the grill to high heat or add some olive oil to a cast iron skillet over medium-high heat.Olive oil
- Cook the corn until the kernels are soft and slightly charred.4 ears corn
- To cook the zucchini and squash on the grill, use a grill topper or carefully place the half circles on the grill so they don’t fall through. Heat until they are soft with grill marks. If cooking them on a cast iron skillet, heat some olive oil in the skillet over medium-high heat and place the zucchini and squash along the bottom. Cook for 2-3 minutes then flip over and cook for another 2-3 minutes until slightly charred.1 zucchini squash, 1 yellow squash
- Cut the corn from the kob and add it to a large bowl along with the charred zucchini and squash. Add the tomatoes and red onion. Toss gently to combine. Set aside.1 cup grape tomatoes, ¼ cup red onion
- Prepare the dressing by placing the olive oil, lemon juice, red wine vinegar, basil, garlic clove, and sea salt in a food processor or blender. Blend on high until well blended. You may need to scrape down the sides a time or two and continue to blend.¼ cup olive oil, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, ½ cup basil, 1 garlic clove, ½ teaspoon sea salt
- Drizzle the basil dressing over the corn mixture and toss well to distribute.
- Transfer the mixture to a serving dish and garnish with green onions and enjoy!Green onions
Notes
Storing : Store the salad in an airtight container in the fridge for up to two days. When ready to enjoy, mix gently with a spoon then serve.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 312mg | Potassium: 620mg | Fiber: 4g | Sugar: 9g | Vitamin A: 833IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 1mg