Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg