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Grilled Vegetable Salad
By Sarah Wickers
Make the most of your summer produce with this grill-kissed salad, featuring Wild Green Goddess seasoning.
Grilled Vegetable Salad
Sarah Wickers
Rated 5.0 stars by 1 users
Category
Salads
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Grilled vegetables, crunchy romaine, and a simple, herby dressing combine for a salad that's greater than the sum of its parts. To make it heartier, layer in some cooked quinoa or toss in bite-size pieces of grilled tofu or chicken. We love dressing it up with edible flowers, crispy fried shallots, and roasted sunflower seeds, which makes it perfect for entertaining (though you can add any of your favorite salad toppings instead). Best enjoyed while soaking up the sun!
Ingredients
-
1 small zucchini, sliced lengthwise into planks
- 1 small yellow squash, sliced lengthwise into planks
- 1 small eggplant, sliced lengthwise into planks
- 1 red bell pepper, cored and quartered
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½ red onion, cut into ½”-thick rings
- 1 ear corn, shucked
- Olive oil and balsamic vinegar, for grilling
- Salt and pepper
- 1 head romaine lettuce, chopped
- Cooked quinoa, toasted sunflower seeds, edible flower petals (we used bee balm), and/or fried shallots, for topping (optional)
-
¼ cup olive oil
- ¼ cup balsamic vinegar
-
2 tsp. Wild Green Goddess seasoning
Salad
Dressing
Directions
Preheat grill to medium-high, then clean and oil grates.
Salad: Combine zucchini, yellow squash, eggplant, bell pepper, onion, and corn on a baking sheet. Drizzle lightly with oil and vinegar, season with salt and pepper to taste, and toss until evenly coated.
Grill vegetables until tender and well marked, then refrigerate until cool. Cut veggies into bite-size pieces and cut corn off of cob.
Dressing: Combine oil, vinegar, and Wild Green Goddess seasoning in a mason jar. Seal and shake until blended. Season with salt and pepper to taste.
To serve, arrange lettuce in a serving bowl, then top with quinoa (if using), grilled vegetables, and assorted toppings. Drizzle with dressing.
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