Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad makes a delicious summer side dish to serve over and over again!

1 medium eggplant

3 ears corn

2 medium zucchini

2 small summer squash

1 red onion

1 bunch asparagus

1 red pepper

1/2 cup herb infused oil, for grilling

2 lbs. mixed grape, cherry and mini sunglow tomatoes, or your choice

1/4 cup fresh basil leaves, sliced thin

4 oz. Gorgonzola or bleu cheese crumbled


1/2 cup herb infused oil

zest of half a lemon

juice from one lemon (1/4 cup)

1 tsp. Dijon mustard

1/2 tsp. salt

pinch of black pepper

Heat grill to the hottest temperature.

Cut ends from eggplant and cut lengthwise into three or four thick slices. Shave the skin off the two outside pieces so flesh will get grill marks. Lay slices on your plate and salt both sides. While the eggplant sits, prepare the other vegetables.

Husk the corn and place on a tray or plate.

Cut the ends of the zucchini and summer squash and cut in half lengthwise. Place on plate with corn.

Cut the top off the onions, leaving the root attached. Cut in quarters, leaving the root attached to each quarter as it will be easier to keep it together while grilling. Place on plate with other vegetables.

Cut off the tough ends of asparagus and add spears to the plate.

Cut the red pepper in half. Remove core and seeds and add the two halves to the vegetable plate.

Rinse and dry the eggplant and add to the other vegetables.

Brush all vegetables with on all sides with infused oil.

Once all of the vegetables are brushed with oil, lay them all out on the heated grill. As each side chars, turn and grill the other side.

Cut each vegetable into bite sized pieces and place in a large bowl.With a sharp knife, remove corn kernels and place in bowl.

Cut all of the tomatoes in half and add to the bowl.

Make the dressing by combining all ingredient and add to the bowl, add the fresh basil. Toss until combined.

Top with cheese and serve.

Serves 8


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