Grilled Vegetable Salad Recipes
GRILLED VEGETABLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
- Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
- Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
- Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.
Nutrition Facts : Calories 420, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 13 milligrams, Sodium 618 milligrams, Carbohydrate 33 grams, Fiber 8 grams, Protein 11 grams, Sugar 11 grams
GRILLED VEGETABLE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
- In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.
GRILLED VEGETABLE SALAD
A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette.
Provided by Ken Smedema
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
- Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 13.9 g, Fat 19.2 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 74.5 mg, Sugar 5.2 g
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