Tomato And Grilled Vegetable Salad Recipes

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GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  • Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  • Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  • Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  • Drizzle vinaigrette over the vegetable mixture and toss to coat.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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 VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE



Grilled Vegetables with Sun Dried Tomato Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Number Of Ingredients 12

4 sundried tomatoes, in oil, chopped
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
2 portobello mushrooms, cleaned and stems removed
1 small head fennel, quartered
4 artichokes, cleaned and quartered
1 yellow zucchini, quartered
1 green zucchini, quartered
1/4 cup olive oil

Steps:

  • Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE



Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese image

Categories     Salad     Dairy     Leafy Green     Herb     Olive     Tomato     Vegetarian     Goat Cheese     Bell Pepper     Beet     Zucchini     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

3/4 olive oil
1/4 cup balsamic vinegar
1 large red onion,cut into 3/4-inch-thick rounds
12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise
3 small zucchini, each cut lengthwise into 4 slices
2 large red bell peppers, cut into 2-inch-wide strips
6 slices country-style-French bread
Additional olive oil
10 cups mixed baby greens
4 large tomatoes, sliced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh majoram
3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)
1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces)
3/4 cup brine-cured black olives (such as Kalamanta)

Steps:

  • Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
  • Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.

TOMATO AND GRILLED VEGETABLE SALAD



Tomato and Grilled Vegetable Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 eggplant
Coarse salt
1/2 cup extra-virgin olive oil
4 small summer squash, cut in half
2 red or yellow peppers, seeded and cut into sixths
3 ears corn
4 large ripe tomatoes
1/2 cup snipped basil leaves

Steps:

  • Slice the eggplant and sprinkle the slices with salt. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
  • Preheat the broiler or grill.
  • Brush the slices of eggplant and squash with the olive oil and grill them on both sides. Set them aside.
  • Place the peppers on the grill skin-side toward the flame and grill them until their skins are charred. Cool the peppers and remove the skins.
  • Shuck the corn and grill the cobs lightly. Cool them and cut the kernels off with a sharp knife. These vegetables can be prepared ahead of time up to this point.
  • When you are ready to serve the salad, cut the tomatoes in thick slices. Arrange the vegetables in overlapping rows on a serving platter. Sprinkle with the remaining olive oil, salt, pepper and basil and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 943 milligrams, Sugar 11 grams, TransFat 0 grams

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