Grilled Vegetable Salad

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Servings: 4 servings Difficulty: Advanced
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Charred, smoky vegetables tossed with a tangy balsamic dressing and served over fresh arugula with garlic-rubbed toast.
Grilled Vegetable Salad recipe image
Grilled Vegetable Salad recipe image
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Grilled Vegetable Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 263

Description

This vibrant Grilled Vegetable Salad captures the essence of summer dining with its smoky, charred flavors and fresh, peppery greens. The dish features a colorful medley of zucchini, Spanish onions, mushrooms, and bell peppers, all kissed by the grill to bring out their natural sweetness. These vegetables are tossed in a sophisticated dressing made from balsamic vinegar, olive oil, Dijon mustard, and a hint of anchovy paste for depth. Served alongside crusty bread rubbed with fresh garlic and topped with tender arugula, this salad offers a perfect balance of textures and tastes. It is an ideal light lunch, a refreshing side dish for grilled meats, or a standalone vegetarian meal that feels both hearty and elegant.

Directions

  1. Preheat your broiler or grill to high heat.
  2. Rub the cut sides of the garlic cloves over the bread slices, then reserve the garlic cloves.
  3. Place the bread on the broiler or grill rack and toast for 1 minute per side until lightly browned and crisp. Set aside.
  4. Rub the inside of a large bowl with the cut sides of the reserved garlic cloves, then discard the garlic.
  5. Add the zucchini, onion rings, and mushrooms to the bowl.
  6. Drizzle with 2 tablespoons of the balsamic vinegar and toss gently to coat the vegetables.
  7. Place the zucchini, onion, and mushrooms on the broiler or grill rack. Cook for 10 minutes, turning frequently, until lightly charred and crisp-tender.
  8. Rinse and dry the large bowl thoroughly.
  9. In the clean bowl, whisk together the remaining 3 tablespoons of balsamic vinegar, anchovy paste, olive oil, Dijon mustard, brown sugar, salt, and black pepper until smooth.
  10. Add the grilled zucchini, onion, and mushrooms to the dressing and toss to coat evenly.
  11. Place the bell pepper halves cut-side down on the broiler or grill rack. Cook for 10 minutes until the skins are charred and blistered.
  12. Transfer the peppers to a small bowl, cover tightly with plastic wrap, and let stand for 5 minutes to steam.
  13. Peel the charred skin off the peppers, remove any remaining seeds, and cut the peppers into 1-inch wide strips.
  14. Add the pepper strips to the vegetable mixture and toss to combine.
  15. Add the washed and dried arugula (or watercress) and toss gently until just coated with the dressing.
  16. Divide the salad among four plates, serve with the toasted garlic bread, and enjoy immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 263kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 0.9g5%
Sodium 1579mg66%
Total Carbohydrate 43.3g15%
Dietary Fiber 4.9g20%
Sugars 11.9g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, vegetable, salad, summer, vegetarian, zucchini, bell pepper, arugula, balsamic, mushroom, onion, garlic bread, healthy, light, side dish, mediterranean, fresh, charred, dressing, easy
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