Grilled Vegetable Salad
A vibrant grilled vegetable salad featuring smoky flavors from charred peppers and zucchini, complemented by a tangy balsamic and molasses dressing—perfect for summer gatherings or healthy meals.
Ingredients
- 1/3 cup balsamic vinegar ⓘ
- 2 tablespoons olive oil ⓘ
- 2 shallots, finely chopped
- 1 teaspoon dried Italian seasoning ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 1/2 teaspoons molasses ⓘ
- 1/2 pound carrots, scraped ⓘ
- 1 sweet red pepper ⓘ
- 1 sweet yellow pepper
- 2 zucchini ⓘ
- 2 yellow squash ⓘ
- 1 large onion ⓘ
Instructions
- Combine balsamic vinegar, olive oil, chopped shallots, Italian seasoning, salt, pepper, and molasses in a large bowl.
- Set aside the dressing mixture.
- Cut carrots, red pepper, yellow pepper, zucchini, yellow squash, and onion into large pieces and add to the vinegar mixture, tossing to coat.
- Let stand for 30 minutes, stirring occasionally.
- Drain the vegetables, reserving the vinegar mixture.
- Arrange the vegetables in a grill basket.
- Cook over medium-hot coals (350° to 400°F) covered with a grill lid for 15 to 20 minutes, turning occasionally.
- Return the cooked vegetables to the reserved vinegar mixture, tossing gently.
- Cover and refrigerate overnight before serving.
Tips & Substitutions
For a smoky flavor, try adding some grilled eggplant or asparagus to the mix. If you don't have molasses, honey or maple syrup can work as a substitute. Make sure to cut the vegetables into similar sizes for even cooking. If you're short on time, marinate the veggies for just 10 minutes instead of 30.
Serving Suggestions
This grilled vegetable salad is perfect as a side dish for summer barbecues or can be served over a bed of greens for a light lunch. Consider pairing it with a refreshing Honey Vinaigrette for added flavor. It also complements Mediterranean recipes beautifully, making it a versatile addition to any meal.
Storage & Reheating
Store any leftover grilled vegetable salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the taste. To reheat, simply place the vegetables in a skillet over medium heat for a few minutes until warmed through, or serve cold for a refreshing option.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Vegetable Salad contains roughly 501 calories, with 7g protein, 48g carbohydrates, and 34g fat. It is an excellent source of vitamin A (71% of the Daily Value), vitamin C (57% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1395mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for this salad?
Absolutely! Feel free to substitute with your favorite vegetables like asparagus, mushrooms, or cherry tomatoes. Just keep in mind that cooking times may vary for different veggies, so adjust accordingly to achieve the perfect grill marks.
Is this recipe suitable for meal prep?
Yes, this grilled vegetable salad is great for meal prep! You can grill the vegetables ahead of time and store them in the fridge. Just toss them with the dressing before serving, and they'll taste even better after marinating overnight.
Can I make this salad vegan?
This recipe is naturally vegan-friendly as it contains no animal products. However, ensure that the balsamic vinegar you use is not made with any non-vegan ingredients. It's a delicious option for anyone looking for healthy vegan recipes!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).