Grilled Vegetable Salad is packed with tender, smoky vegetables, feta cheese, fresh basil and is tossed in a tangy balsamic vinaigrette for the perfect summer side dish!
2mediumzucchinisliced lengthwise into 1/4" thick slices
2mediumyellow crooked neck squashsliced lengthwise into 1/4" thick slices
2largered bell pepperscut off each side of the pepper around the core from the top down
1largered onionpeeled and sliced into 1/2" thick slices
1/2cupcrumbled feta cheesesubstitute with goat cheese, parmesan or fresh mozzarella
1/2cupfresh basil leaves, loosely packedchopped
balsamic vinaigrette dressingenough to coat
Instructions
Combine the olive oil, salt and pepper in a small bowl, then brush or gently toss the vegetables with the oil until well coated.
2 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 2 medium zucchini, 2 medium yellow crooked neck squash, 2 large red bell peppers, 1 large red onion
Preheat the grill to medium high. Turn the heat down to medium, then place the vegetables on the grill in a single layer and cook on the first side until nice grill marks form, about 3-4 minutes. Flip the vegetables and continue cooking until tender, about 3-4 minutes more. Remove from heat and allow to cool slightly.
When the vegetables are cool enough to handle, coarsely chop them and place them in a large bowl. Add the feta cheese and basil, and stir in enough balsamic dressing to coat.
1/2 cup crumbled feta cheese, 1/2 cup fresh basil leaves, loosely packed
Serve warm or room temperature, and enjoy!
balsamic vinaigrette dressing
Notes
Pro tip: For best results, cook the vegetables until crisp-tender to avoid a "soggy" salad.
Change this recipe up with your favorite veggies. See the instructions in my grilled vegetables recipe for a variety of vegetable cooking times. You can also add fresh cherry tomatoes and cucumber for added texture and flavor.