Imagine a dish that captures the essence of summer in every single bite - vibrant, colorful, and bursting with smoky-fresh flavors that will transport you to a sunny backyard barbecue. This Grilled Vegetable Summer Salad isn't just a side dish; it's a culinary experience that transforms simple vegetables into a mouthwatering masterpiece that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your grill or grill pan to medium-high heat, around 400-450°F. Ensure the grates are clean and lightly oiled to prevent sticking.
- Wash and prepare all vegetables. Slice zucchini into 1/4-inch thick rounds, chop bell pepper into medium-sized pieces, halve cherry tomatoes, and slice red onion into rings.
- Toss prepared vegetables in a large bowl with olive oil, ensuring even coating. Season generously with salt and freshly ground black pepper.
- Arrange vegetables on the grill, spreading them out to ensure even cooking. Grill zucchini and bell peppers for 3-4 minutes per side until they develop nice char marks and are tender.
- Grill red onion slices for 2-3 minutes per side until they become slightly caramelized and soft. Add cherry tomatoes in the last 2 minutes of grilling to warm them slightly.
- Remove grilled vegetables from heat and let them cool for 5 minutes. Transfer to a serving platter.
- Garnish with fresh basil leaves, torn or chopped. Optionally, drizzle with additional extra virgin olive oil.
- Serve warm or at room temperature as a side dish or light main course. Can be enjoyed immediately or chilled for a refreshing summer salad.
Tips
- Temperature is Key: Maintain a medium-high grill heat (400-450°F) for perfect char marks without burning.
- Prep Like a Pro: Cut vegetables uniformly to ensure even cooking and beautiful presentation.
- Oil Your Vegetables, Not the Grill: Tossing veggies in olive oil helps prevent sticking and adds flavor.
- Don't Overcrowd: Give each vegetable breathing room on the grill for optimal caramelization.
- Timing Matters: Add delicate vegetables like tomatoes later to prevent them from becoming mushy.
- Fresh Herbs Make Magic: Basil isn't just a garnish - it's a flavor booster that elevates the entire dish.
- Serve Flexibility: Enjoy warm immediately or chill for a refreshing summer salad option.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 8g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
