During the hottest days of summer, I rely on my outdoor grill to keep the kitchen cool while still creating meals full of flavor. We eat plenty of vegetables year-round, but there is something especially irresistible about grilled vegetables. The heat of the grill lightly chars the exterior, caramelizing the vegetables’ natural sugars and bringing out a depth of flavor that simply cannot be achieved any other way. Even the simplest vegetables become rich, smoky, and wonderfully sweet after just a few minutes over the flames.
One of my favorite ways to enjoy grilled vegetables is to toss them together into a colorful summer salad. It is the kind of effortless dish that works with almost any meal, particularly alongside grilled chicken, steak, seafood, or sausages. The combination of warm, smoky vegetables with creamy cheese and a bright drizzle of olive oil and balsamic vinegar creates a salad that feels both rustic and elegant at the same time.
Another reason I return to this recipe often throughout the summer is that it stores beautifully. In fact, the flavors seem to deepen and improve as the vegetables sit together for a few hours, making leftovers perfect for lunch the next day. This salad also travels well, so it is an excellent choice for picnics, cookouts, or casual outdoor dinners with friends and family.
Although you can use almost any combination of summer vegetables, I tend to favor a mix of zucchini, eggplant, sweet peppers, and onions for their balance of sweetness and texture. Once grilled, the vegetables need very little embellishment beyond a drizzle of good quality extra virgin olive oil and a splash of balsamic vinegar. I finished my salad with creamy goat cheese crumbles, which add a tangy richness that pairs beautifully with the smoky vegetables, though feta cheese would be equally delicious if you prefer a saltier finish.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 1 Medium Orange Bell Pepper, Stemmed, Seeded, And Cut not 4 Pieces
- 1 Medium Red Bell Pepper, Stemmed, Seeded, And Cut not 4 Pieces
- 1 Medium Red Onion, Peeled & Cut Into Thick Slices
- 1 Medium Zucchini, Cut Into 1/3-inch Thick Slices Lengthwise
- 1 Medium Yellow Squash, Cut Into 1/3-inch Thick Slices Lengthwise
- 2 Ears Of Corn, Cleaned
- 4 Tablespoons Finely Chopped Fresh Basil
- 4 Tablespoons Finely Chopped Fresh Mint Leaves
- 1 1/2 Cups Halved Cherry Tomatoes
- 1/3 Cup Extra Virgin Olive Oil, Divided
- 3 Tablespoons Balsamic Vinegar
- Salt & Pepper To Taste
- 1/2 Cup Goat Cheese Crumbles
Instructions
- Preheat the grill to medium high heat.
- Grill the vegetables apart from the tomatoes in batches, brushing each side with the olive oil until all sides are browned and tender, about 10 minutes total for each vegetable.
- Once cool, chop the vegetables into 1-inch pieces and place in a bowl.
- Cut the kernels of corn from the cob and place in the bowl with the other vegetables.
- Add the chopped herbs, remaining olive oil and vinegar, and season well with salt and pepper.
- Toss the salad, top with the goat cheese crumbles, and serve warm or at room temperature.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 172Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 7mgSodium: 108mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 5g