Recipe by Ken Smedema
"A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette."
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fresh asparagus, trimmed
zucchini, ends trimmed and halved lengthwise
yellow squash, ends trimmed and halved lengthwise
red onion, sliced into 1/2-inch thick slices
red bell peppers, halved and seeded
extra-virgin olive oil
red wine vinegar
salt and ground black pepper to taste
I loved this! I do agree with the first reviewer that grilled veggies are a stand out on their own....but I disagree in a 2 star rating....I thought this was really very good. I used leftover Simple Grilled Vegetables from this site...asparagus. zucchini, yellow squash, tomatoes, and mushrooms. This dish was perfect for leftovers. I roughly chopped the veggies and then made the quick dressing and tossed and chilled until dinner. I did decrease the dressing to 1 tblspn of olive oil, 2 tblspns red wine vinegar, 1 tablspn of dijon, the garlic, salt and cracked pepper. Great flavors and I would definately make again. Thanks!
This wasn't terrible, but we didn't really enjoy it. The tastes of grilled veggies are so wonderful on their own, the vinaigrette really masked and overwhelmed their flavors.
Grilled veggies are the best. Rather than make a salad - I serve the dressing as a dip. 8 tablespoons of oil for 6 servings seems excessive so I also cut down on the oil. I like to serve with crumbled gorgonzola. Also grill some corn, pineapple, tomatoes, green onions, eggplantr, ... and make this a dinner.
The veggies are wonderful on their own. I served them without the dressing and with balsamic vinegar as a dipping sauce. They were a huge hit! I think next time, I will half some cherry tomatoes and grill them along with a few julienne strips of jalapenos. Salt is completely unnecessary to me.
I enjoyed this recipe, I kept to the dressing as written, and it was excellent. Since this dish can be served at room temperature, I took whole wheat rotini and added it to bowl with the bite size pieces of vegetables to make a pasta salad type thing. I'll make it again for sure!!
I think you can use this as a dressing or a dip, that is how good it is! I served this at a barbeque with some very picky eaters and it was a huge hit. I even subsituted Dijon mustard with regular mustard because that was all I had and everyone love it! If you can appeal to the masses, you have a hit on your hands!
Absolutely delicious and simple! Didn't need anything else for dinner, it was so filling.
I grilled up some corn in their husks and cut off the kernels into the salad to add a bit of crunch and sweetness. I also used different colored peppers out of personal preference.
Don't even dare use all that dressing. I spooned a bit on the veggies toward the end of their cooking and then just a couple tablespoons tossed in for a slight acidic accent. Added a little salt and lots of ground black pepper to my personal helping.
I loved this recipe and have made it several times. Yes, grilled vegetables stand on their own and don't need a dressing, but if you are grilling for a crowd, sometimes there isn't room on the grill for everything. You can make this dish ahead of time, and then save the grill for the meat. I think the salad is even better the next day, after the vegetables have soaked up some of the dressing. I've also added fusilli pasta to it, and served it on a bed of arugula.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Vegetable Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 235
** Calories from Fat: 173
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