Grilled vegetable salad with balsamic French dressing – Bible Type

Grilled vegetable salad with balsamic French dressing

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This Balsamic Grilled vegetable salad is marinated in a balsamic tomato vinaigrette and topped with sun-dried tomatoes and feta cheese! It's healthy, quick, easy, and so delicious!

Serving platter with grilled balsamic vegetable salad with topping on the side

PIN Balsamic Grilled Vegetable Salad

Have you ever grilled your vegetables and then made them into a salad, or do you usually think that you are NOT going to think outside the box and just grill your protein like in the grilled Thai beef salad?

If you don't grill your vegetables before salad, you will miss out on life.

Proven by the grilled sweet potato salad, grilled zucchini and green bean salad and now THIS SALAD.

If you thought vegetables were boring, think again! Your mouth won't even know what hit it when it chews through smoky, charry vegetables and bangs on the salty capers with spicy balsamic vinegar and CREAMY cheese.

It's really as good as it sounds and it's VEGGIES!

Which vegetables are best for grilling?

It's no secret that I'm a fan of EVERYTHING. Cajun grilled cod, grilled cauliflower steak with Romesco, and even grilled pineapple put on a burger! Seriously, I've tried many things to grill and I can't get enough of the charred, smoky goodness. Vegetables are one of my favorite things to do when I fire up my grill because it makes healthy eating more entertaining and tasty and I am there for me! Some of my favorite grilled vegetables are used here toasted vegetable salad;; I love to slice asparagus, zucchini and red onions, throw them on my grill and then chop them into a delicious salad!

How long should I marinate the vegetables before cooking?

When making this grilled balsamic vegetables, It is important that you marinate your vegetables before throwing them on your grill. I know it's tempting to skip this step, but believe me, the taste will be worth it guys! I recommend marinating the vegetables in a covered bowl in the fridge for at least 2 hours (the longer the better!)

Close-up of balsamic grilled vegetable salad

Can I grill vegetables without oil for this salad?

Grilling vegetables for simply grilled vegetables can be done with or without oil. You will notice the difference in the taste of the vegetables if you do not use oil. So if you don't want to use as much oil as the recipe requires, that's fine, but I recommend using at least a little to get a rich taste!

Balsamic Grilled Vegetable Salad Ingredients

If I can make a salad funnier, more interesting and LESS boring, I'll be there! Who says salads have to be the same every time? This amazing salad adds the grilled goodness you're looking for and uses healthy ingredients! Here's what you need to round up to make it:

  • Roasted peppers from a glass
  • asparagus
  • zucchini
  • Red onion
  • balsamic vinegar
  • Oil from a jar with oil-packed sun-dried tomatoes
  • salt and pepper
  • Capers
  • garlic
  • Sun-dried tomatoes
  • Low-fat feta cheese
  • Fresh basil, chopped

How to make balsamic grilled vegetable salad

disc

Cut the roasted red pepper into strips, the asparagus into pieces, the zucchini in rounds and the red onion into pieces and put them all together in a bowl.

Marinate

In a small bowl, whisk the ¼ cup of balsamic vinegar, oil and a pinch of salt and pepper. Pour over the vegetables and mix everything together. Cover the bowl and cool it for at least 2 hours.

grill

Once the vegetables are marinated, preheat your grill to medium to high heat and place a grill basket on top. Place your vegetables in the grill basket, reserve the balsamic marinade and stir frequently until slightly charred.

mixture

While the vegetables are cooking, add the reserved marinade mix, ½ teaspoon of capers, ½ teaspoon of garlic and sun-dried tomatoes to a small food processor. Mix until everything is well mixed, and it's okay if there are a few pieces of tomato left!

Alltogether!

Once the vegetables are done, put them in a bowl, pour the sauce over them and toss. Garnish with additional sun-dried tomatoes, feta cheese, capers and fresh basil. Serve it and DISCOVER!

I share this Mediterranean recipe for grilled vegetable salad at GoodLife Eats today, so check it out!

Grilled balsamic vegetable salad in a baking dish with lemon over it

Other healthy summer salads

Shrimp and avocado salad with watermelon

Thai mango avocado salad with grilled sweet potatoes

Three beans of Mexican corn black bean salad

To press

Grilled balsamic vegetable salad

This quick and easy grilled balsamic vegetable salad is marinated with sun-dried tomatoes and feta cheese. Healthy, gluten-free and delicious!

course page

kitchen Italian

keyword gluten-free side dish, grilled vegetables

Jump to the recipe

Preparation time 10th protocol

cooking time 30th protocol

Marinating time 2nd hours

total time 2nd hours 40 protocol

Servings 2nd People as a side

Calories 225kcal

author Taylor

ingredients

  • 3/4 Cup Fried red peppers from a glass, sliced ​​(approx. 1½ full peppers)
  • 1 1/2 cups Asparagus, broken into large pieces
  • 1 1/2 cups Cups of zucchini, sliced ​​(approx. 1 large zucchini)
  • 1/2 Cup Red onion, roughly chopped
  • 1/4 Cup balsamic vinegar
  • 2nd TL Oil from a jar with oil-packed sun-dried tomatoes
  • Pinch of salt / pepper
  • 1/2 TL Capers, plus more to garnish
  • 1/2 TL garlic chopped
  • 2nd tablespoon Sun-dried tomatoes, roughly chopped, in addition to garnish. (Optional)
  • 1/4 Cup Low-fat feta cheese, crumbled
  • Fresh basil, chopped (for garnish)

manual

  • Put the sliced ​​roasted peppers, asparagus, sliced ​​zucchini and chopped red onions in a large bowl.

  • In a small bowl, whisk ¼ cup of balsamic vinegar, 2 teaspoons of oil and a pinch of salt and pepper. Pour over the vegetables and mix well. Cover the bowl and cool it for at least 2 hours.

  • Once the vegetables are marinated, preheat your grill to medium / high heat and place a grill basket on top.

  • Place the vegetables in the grill basket and keep the balsamic vinegar mixture. Cook with occasional stirring until slightly charred.

  • While the vegetables are grilling, combine the reserved balsamic vinegar mixture with ½ teaspoon capers, ½ teaspoon garlic and sun-dried tomatoes in a small food processor. Process until well combined (you can still have some small pieces of tomato – that's fine.)

  • Put the grilled vegetables in a bowl and mix with the balsamic vinaigrette. Garnish with additional sun-dried tomatoes, capers, crumbled feta cheese and fresh basil.

nutrition

Calories: 225kcal | Carbohydrates: 29G | Protein: 12thG | Fat: 8.7G | Saturated fatty acids: 2.7G | Polyunsaturated fat: 0.7G | Monounsaturated fatty acids: 3.4G | Cholesterol: 10thmg | Sodium: 942mg | Potassium: 1134mg | Dietary fiber: 7.7G | Sugar: 12thG | Vitamin A: 75IU | Vitamin C: 103mg | Calcium: 13mg | Iron: 18thmg

I RECOMMEND FOR THIS RECIPE:

(Wrpm nutrition label)

Balsamic grilled vegetable salad collage photo

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