As a busy mom, I know how challenging it can be to whip up something fresh and delicious on a hectic day. That’s why I absolutely adore this Grilled Vegetable Salad with Lemon Vinaigrette. It’s not just a salad; it’s a vibrant celebration of summer flavors that can brighten any meal. Whether you’re hosting a backyard barbecue or just looking for a quick, healthy dinner, this dish is your go-to. With its zesty dressing and colorful veggies, it’s sure to impress your loved ones while keeping your kitchen time to a minimum!
Why You’ll Love This Grilled Vegetable Salad with Lemon Vinaigrette
This Grilled Vegetable Salad with Lemon Vinaigrette is a lifesaver for busy days. It’s quick to prepare, taking just 25 minutes from start to finish. The vibrant flavors of the grilled veggies paired with the zesty vinaigrette create a taste explosion that’s both refreshing and satisfying. Plus, it’s a healthy option that even picky eaters will enjoy. Trust me, this salad will become a staple in your summer meal rotation!
Ingredients for Grilled Vegetable Salad with Lemon Vinaigrette
Gathering the right ingredients is key to making this Grilled Vegetable Salad with Lemon Vinaigrette shine. Here’s what you’ll need:
Zucchini: These tender green veggies add a mild flavor and a lovely texture.
Yellow Squash: Similar to zucchini, it brings a sweet taste and vibrant color.
Red Bell Pepper: Sweet and crunchy, it adds a pop of color and flavor.
Yellow Bell Pepper: This variety is slightly sweeter, enhancing the salad’s overall taste.
Red Onion: Grilling mellows its sharpness, giving a sweet, smoky flavor.
Cherry Tomatoes: These bite-sized gems burst with juiciness, adding freshness.
Olive Oil: A drizzle of this healthy fat helps the veggies grill beautifully.
Garlic Powder: A sprinkle of this adds depth and a hint of savory goodness.
Salt and Black Pepper: Essential for enhancing all the flavors in the salad.
Balsamic Vinegar: This tangy addition balances the sweetness of the veggies.
Dijon Mustard: It adds a subtle kick and creaminess to the vinaigrette.
Lemon: Freshly squeezed juice brightens the dish with its zesty flavor.
Fresh Basil: Chopped basil brings a fragrant, herbal note that ties everything together.
Feel free to get creative! You can swap in seasonal vegetables like asparagus or eggplant for a unique twist. For those looking to add protein, grilled chicken or chickpeas make excellent additions. Exact quantities for each ingredient are available at the bottom of the article for easy printing!
How to Make Grilled Vegetable Salad with Lemon Vinaigrette
Creating this Grilled Vegetable Salad with Lemon Vinaigrette is a breeze! Follow these simple steps to bring out the best flavors in your veggies and vinaigrette. Trust me, you’ll be amazed at how easy it is to whip up this delightful dish!
Step 1: Preheat the Grill
First things first, preheating your grill is crucial. It ensures that the vegetables cook evenly and develop those beautiful grill marks. Aim for medium-high heat, around 400°F. This temperature will give your veggies that perfect char without turning them into mush. A hot grill also helps lock in the flavors, making your salad even more delicious!
Step 2: Prepare the Vegetables
Next, it’s time to prep your veggies. Slice the zucchini and yellow squash into rounds, and cut the bell peppers into strips. For the red onion, wedges work best. This shape allows for even cooking and a nice bite. In a large bowl, toss the veggies with olive oil, garlic powder, salt, and black pepper. Make sure every piece is coated well; this seasoning is what brings the flavor to life!
Step 3: Grill the Vegetables
Now, let’s get grilling! Place the seasoned vegetables on the grill and cook for about 5-7 minutes. Turn them occasionally to ensure they’re evenly cooked and have those gorgeous grill marks. You want them tender but still slightly crisp. Keep an eye on them; nobody likes burnt veggies! Once done, remove them from the grill and let them cool slightly.
Step 4: Make the Lemon Vinaigrette
While the veggies are cooling, let’s whip up the lemon vinaigrette. In a small bowl, whisk together balsamic vinegar, Dijon mustard, lemon juice, and a pinch of salt and pepper. This dressing is the magic touch that elevates your salad. The tangy lemon and sweet balsamic create a perfect balance that complements the grilled vegetables beautifully!
Step 5: Combine and Serve
Finally, it’s time to bring everything together! In a large serving bowl, combine the grilled vegetables and drizzle the lemon vinaigrette over the top. Toss gently to ensure every bite is coated in that zesty goodness. For a finishing touch, sprinkle fresh basil on top. This adds a lovely aroma and a burst of flavor. Serve it up and watch your family dig in!
Tips for Success
Always preheat your grill for even cooking and great grill marks.
Cut vegetables into similar sizes for uniform cooking.
Don’t overcrowd the grill; give veggies space to breathe.
Experiment with different seasonal vegetables for variety.
Let the grilled veggies cool slightly before adding the vinaigrette to keep them vibrant.
Equipment Needed
Grill: A gas or charcoal grill works perfectly. If you don’t have one, a grill pan on the stovetop is a great alternative.
Mixing Bowls: Use a large bowl for veggies and a small one for the vinaigrette.
Whisk: Essential for mixing the vinaigrette; a fork can work in a pinch.
Grilling Tongs: These help you flip the veggies without losing any deliciousness.
Variations
Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier salad.
Cheesy Delight: Sprinkle feta or goat cheese on top for a creamy contrast.
Spicy Kick: Toss in some sliced jalapeños or a dash of red pepper flakes for heat.
Herb Infusion: Experiment with different herbs like parsley, cilantro, or dill for a fresh twist.
Grain Addition: Serve over quinoa or farro for a filling, nutritious base.
Serving Suggestions
Pair this salad with grilled chicken or fish for a complete meal.
Serve alongside crusty bread or garlic knots for a satisfying crunch.
For drinks, a chilled white wine or sparkling water with lemon complements the flavors beautifully.
Present the salad in a large, colorful bowl to showcase the vibrant veggies.
FAQs about Grilled Vegetable Salad with Lemon Vinaigrette
Can I make this salad ahead of time?
Absolutely! You can grill the vegetables a day in advance and store them in the fridge. Just toss them with the lemon vinaigrette right before serving to keep everything fresh and vibrant.
What other vegetables can I use in this salad?
The beauty of this Grilled Vegetable Salad with Lemon Vinaigrette is its versatility! Feel free to swap in seasonal favorites like asparagus, eggplant, or even mushrooms. Just remember to adjust the grilling time based on the vegetable’s density.
Is this salad suitable for meal prep?
Yes! This salad is perfect for meal prep. Just keep the vinaigrette separate until you’re ready to eat. This way, the veggies stay crisp and delicious throughout the week.
Can I use a different dressing?
Of course! While the lemon vinaigrette is a star, you can experiment with other dressings like a balsamic glaze or a creamy ranch. Just keep in mind that the flavors will change, but it’ll still be tasty!
How can I make this salad more filling?
If you want to turn this salad into a heartier meal, consider adding grilled chicken, chickpeas, or even quinoa. These additions will provide extra protein and make it more satisfying!
Final Thoughts
Making this Grilled Vegetable Salad with Lemon Vinaigrette is more than just preparing a meal; it’s about creating a joyful experience. The vibrant colors and fresh flavors bring a sense of summer right to your table. I love how this dish can be a quick solution for busy nights or a stunning centerpiece for gatherings. Each bite is a reminder of the simple pleasures in life, like sharing good food with loved ones. So, roll up your sleeves, fire up that grill, and let this salad bring a little sunshine to your day!
A refreshing Grilled Vegetable Salad with a zesty lemon vinaigrette, perfect for summer gatherings.
Ingredients
Scale
2 medium zucchini, sliced into rounds
2 medium yellow squash, sliced into rounds
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges
1 cup cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 lemon, juiced
¼ cup fresh basil, chopped
Instructions
Preheat the grill to medium-high heat. In a large bowl, combine the zucchini, yellow squash, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.
Drizzle the vegetables with olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.
Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have grill marks. Remove from the grill and let cool slightly.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, lemon juice, and a pinch of salt and pepper to taste.
Once the grilled vegetables have cooled, combine them in a large serving bowl. Drizzle the lemon vinaigrette over the top and toss gently to combine. Garnish with fresh basil before serving.
Notes
For added protein, consider tossing in some grilled chicken or chickpeas.
Feel free to swap in any seasonal vegetables you have on hand, such as asparagus or eggplant, for a different flavor profile.
