Fiesta Friday

Food + Friends = Fun

  • HOME
  • ABOUT
    • ABOUT THIS SITE
    • ABOUT ANGIE
  • #FIESTAFRIDAY
    • RULES & GUIDELINES
  • RECIPE INDEX
    • Appetizer
    • Asian
    • Beef
    • Biscuit/Scone
    • Bread
    • Breakfast
    • Chicken
    • Chinese
    • Chinese New Year
    • Christmas
    • Cinco de Mayo
    • Dessert
    • Drinks
    • Entrée/Main
    • Halloween
    • Healthy
    • Italian
    • Mexican
    • Pineapple
    • Pork
    • Rice/Pasta
    • Salads/Sides
    • Seafood
    • St. Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
    • Vegetarian
  • BLOGGING TIPS
    • OPTIMIZING YOUR PHOTOS (IMAGES)
  • CONTACT
  • PRIVACY POLICY

June 5, 2019 By Angie 20 Comments

Grilled Vegetable Salad

Grilled Vegetable Salad with Sweet Balsamic Dressing. Serve it warm or cold, as a side or entrée with grilled chicken. It’s a family favorite and party crowd-pleaser!

Grilled Vegetable Salad with Sweet Balsamic Dressing. Serve it warm or cold, as a side or entrée with grilled chicken. It's a family favorite! #fiestafriday #cleaneating #healthy #recipe #lowcarb #mediterraneandiet #vegetables #grilling

Grilled Vegetables. That’s my current obsession. Along with Lucifer. One is a healthy obsession, the other not so.


Being obsessed with grilled vegetables is a good thing, but with Lucifer?! That’s another thing altogether, and probably not good.

But, so what, right?! It may not be a worthy obsession, but sometimes you need lightweight entertainment that doesn’t require a whole lot of cerebral exercise. Right?!

The show makes me laugh, that’s good enough. And at times it can be clever, too. As long as you don’t judge it too harshly. Besides, Tom Ellis. And Leslie-Ann Brandt.

Anyhow, let’s move on to the grilled vegetables, shall we? Now that’s an obsession worthy of a conversation.

Grilled Vegetable Salad with sweet balsamic dressing. Serve it warm or cold, as a side or entree. It's a family favorite! #fiestafriday #cleaneating #healthy #recipe #lowcarb #mediterraneandiet #vegetables #grilling

Ever since we got a new grill, we’ve been grilling anything and everything. Marinated chicken? Let’s grill it. Frozen pizza? Put it on the grill. Corn on the cob? Hey, should we grill? Potatoes? Definitely grilling them! Steak? Grill, of course. On and on.

It’s amazing how you can use your grill to cook just about anything. Next Fiesta Friday Challenge → Cookies and Cakes on the Grill. Maybe??

So, when I found myself with a fridge full of vegetables, I couldn’t help but turn on the grill. Then I proceeded to burn the vegetables.

How To Grill Vegetables | FiestaFriday.net

I was manning the grill all by myself. The Grillmaster aka the husband was still at work, and I was in and out of the house and deck. I was grilling and watching Lucifer at the same time, trying to satisfy two obsessions at once. Don’t do that!

Especially when grilling vegetables. They don’t take very long to cook. They’re done in a New York minute. Or maybe in this case, a New Jersey minute, which is more like 10 minutes. Poor New Jersey, always the butt of jokes. I blame it solely on Snooki.

Because I had burnt the first batch (though it wasn’t too bad and I was able to salvage most of it), I sent The Grillmaster out to make more when he finally arrived home from work. In the end, there was just so much!

Grilled Vegetables | Learn how to grill vegetables like a pro #fiestafriday #protips #cleaneating #healthy #recipe #lowcarb #mediterraneandiet #vegetables #grilling

Enough to make two big platters, one of which went with the daughter to her Memorial Day Pool Party. I broke the mold by not sending in cookies or cupcakes. And it turned out to be a winner. The Grilled Vegetable Salad was a party favorite, and her host friend’s mom even requested a recipe.

I told her to follow my blog to get the recipe, hehehe… I’m now one follower richer because of this superb Grilled Vegetable Salad.

Grilled Vegetable Salad with sweet balsamic dressing. Serve it warm or cold, as a side or entree with grilled chicken. It's a family favorite! #fiestafriday #cleaneating #healthy #recipe #lowcarb #mediterraneandiet #vegetables #grilling

How To Grill Vegetables to Perfection
  1. Prep vegetables by cutting them into pieces that can lay flat.
  2. Cut them into relatively large pieces so they’ll be easy to flip. Once they’re cooked, you can cut them into bite-sized pieces.
  3. Keep it simple. Just toss them in a little bit of oil and sprinkle with salt & pepper. Any sauce or dressing can be added later once they’re cooked.
  4. Use either a skewer or grill basket for small pieces, or vegetables that would break apart when cooked, such as onions.
  5. Different vegetables require different cooking times. Here is a handy-dandy chart for you:

Vegetable Grill Time and Preparation Chart | Easy reference for grilling vegetables to perfection #fiestafriday #protips #cleaneating #healthy #recipe #lowcarb #mediterraneandiet #vegetables #grilling

 

5.0 from 3 reviews
Grilled Vegetable Salad
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Grilled Vegetable Salad with Sweet Balsamic Dressing. Serve it warm or cold, as a side or entrée with grilled chicken. It's a firm family favorite and party crowd pleaser!
Author: Angie | FiestaFriday.net
Recipe type: Salad/Side
Cuisine: American
Yield: 4 servings
Ingredients
For the Grilled Vegetables
  • These are suggested vegetables, but you can use any vegetables of your choice.
  • 1 eggplant
  • 1 zucchini
  • 1 red bell pepper, seeds removed
  • 1 orange bell pepper, seeds removed
  • 1 red onion
  • 2 tablespoons olive oil
  • Salt & pepper
For the Sweet Balsamic Dressing
  • 1-2 cloves garlic, minced
  • 1 shallot, minced
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons raw sugar
  • Salt & pepper
  • ¾ cup extra-virgin olive oil
For the Salad
  • Grilled vegetables, cut into bite-sized pieces
  • Mixed lettuce/Spring mix (about 2-3 cups)
  • Sweet Balsamic Dressing
  • Goat cheese
  • Roasted walnuts
  • Grilled chicken (optional)
  • Fresh herbs of your choice (optional)
Instructions
For the Grilled Vegetables
  1. Cut vegetables into thick wedges or round slices.
  2. Toss in olive oil, sprinkle with salt & pepper.
  3. Thread onion pieces on a skewer.
  4. Grill until they reach desired tenderness. (Refer to chart above)
  5. Eggplant should be grilled until fork-tender, but zucchini/summer squash or peppers can be left slightly crisp. Onions should be slightly charred and caramelized.
For the Sweet Balsamic Dressing
  1. Put all ingredients, except for the oil, in a bowl. Whisk to mix, then while continuing to whisk vigorously, pour olive oil slowly to emulsify the dressing.
  2. Alternately, you can put all ingredients in a jar, screw on the lid tightly and shake vigorously.
  3. This makes about 1 cup of dressing, enough for 2 big platters of salad.
Assembling the Salad
  1. Toss lettuce with about 2 tablespoons of dressing. Place on a big serving platter.
  2. Cut grilled vegetables into bite-sized pieces and toss them with about ¼ cup of dressing. Place on top of lettuce. Add grilled chicken if using. Add crumbled goat cheese and chopped roasted walnuts.
  3. Drizzle extra dressing and sprinkle on fresh herbs, as desired.
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

Save This For Later

Grilled Vegetable Salad with sweet balsamic dressing. Serve it warm or cold, as a side or entree with grilled chicken. It's a family favorite! #fiestafriday #cleaneating #healthy #recipe #lowcarb #mediterraneandiet #vegetables #grilling

I’m bringing a platter of this Grilled vegetable Salad to #CookBLogShare hosted by Recipes Made Easy

Related

Tweet
Pin692
Share12
704 Shares

Filed Under: Healthy, Salad, Summer, Vegetables, Vegetarian

« Fiesta Friday #278
Fiesta Friday #279 »

Comments

  1. Jess says

    June 5, 2019 at 7:08 pm

    My mouth is seriously watering at this salad Angie–it looks so good 🙂

    Reply
    • Angie says

      June 5, 2019 at 7:57 pm

      It really is fantastic, Jess. Can’t say enough. Grill more veggies than you think you need. You’ll be glad, trust me ?

      Reply
  2. chefjulianna says

    June 5, 2019 at 7:48 pm

    Oh, Angie! Your salad has my name all over it! Can’t wait to get my Grill Master out there with the veggies and I will take care of the dressing and assembly!!

    Thanks so much for sharing this with us during the grilling season! 🙂

    Reply
    • Angie says

      June 5, 2019 at 8:02 pm

      You and I seem to like similar things when it comes to food ? I first had this in a restaurant and after ordering it for the nth time, I decided to try making it myself. It’s very close if not better, and now I can have it anytime I want without having to drive anywhere! ?

      Reply
  3. Mary says

    June 5, 2019 at 10:42 pm

    Very nice, Angie. Just in time for what should I do with the veggies, question I’ve been asking myself all morning. I’ve been avoiding Lucifer like the dickens. I know it will be a disappointment. Or if not, then I’ll be hooked. Why is it so good, would you say?
    No, don’t tell me.

    Reply
    • Angie says

      June 5, 2019 at 11:09 pm

      Thanks! Glad to have helped with dinner decision. And you’ll just have to judge for yourself re: Lucifer. Can’t help there ? The lead actor is easy on the eyes, though. And he has such a natural way of delivering funny one liners. The show can be cheesy at times, but overall good enough entertainment for me.

      Reply
  4. The Girl Next Door says

    June 8, 2019 at 8:04 am

    I love the look and sound of this vegetable salad! I especially loved the dressing you have used here.
    I’m always on the lookout for new vegetarian salad recipes that I can try out – I tend to make mine very Indianised. This one sounds right up my alley. Thank you so much for the detailed recipe! 🙂

    Reply
    • Angie says

      June 8, 2019 at 11:56 am

      Thanks, Priya! This is really good as is, but I’m sure it’ll be sensational with Indian spices added. It’ll be a great side for an Indian feast! Maybe even as topping for naan, with goat cheese on top and set under the broiler to melt and brown slightly. Now you’re talking! ?

      Reply
  5. Jacqui Bellefontaine says

    June 9, 2019 at 5:31 pm

    Such a colourful salad, you just know it’s going to taste amazing. I like the useful grilling chart too. Thank you for linking to #CookBlogShare

    Reply
    • Angie says

      June 9, 2019 at 7:41 pm

      Thanks, Jacqui! Love #CookBlogShare ?

      Reply
  6. Life Diet Health says

    June 10, 2019 at 4:35 pm

    Oh yes! That’s my lunch & dinner sorted! Love your grilling chart too – never thought of doing leeks, but always do spring onions! Thanks for taking such awesome photos of such a delicious sounding salad! Now I just need the rain to stop pounding down! Oh, and thanks for sharing at your own Fiesta! 😛 (ps.. where are your FF links lol 😛 )! xxx

    Reply
    • Angie says

      June 10, 2019 at 10:30 pm

      I’m sure people would think I’ve gone off the rails if I start putting my FF linkup on my FF Link Party, LoL. I’m glad you like the salad and especially the grilling chart. I found out I actually enjoy making charts and lists, etc. I love creating templates; makes me feel accomplished ?

      Reply
  7. Donna says

    June 11, 2019 at 8:30 am

    I love all of the colours here, it looks so tasty! #CookBlogShare

    Reply
    • Angie says

      June 11, 2019 at 9:22 am

      Thanks, Donna! ?

      Reply
  8. Kaye Johnson says

    October 26, 2019 at 4:55 am

    I really loved anything grilled. I have always loved salad as well, but I have never thought of grilling salad. Lmao. Thanks for sharing this awesome one!

    Reply
    • Angie says

      October 26, 2019 at 5:00 pm

      I’m glad you like it, Kaye. I hope you’ll give it a try.

      Reply
  9. Carol says

    July 19, 2020 at 9:48 am

    This is very good. I eat salad every day and was looking for something different. The goat cheese is particular delicious in the salad.

    Reply
    • Angie says

      July 20, 2020 at 10:48 am

      Thanks! I’m so glad you enjoyed it.

      Reply
  10. Shailaja says

    September 30, 2020 at 9:43 pm

    This is such a flavourful, colorful and wonderful post!!

    Reply
    • Angie says

      October 1, 2020 at 9:09 pm

      Thanks so much, Shailaja!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

logo

Food Advertising by

 

SUBSCRIBE!

Get the latest posts delivered straight to your inbox. It's FREE!

There will be NO SPAM and your information will NEVER be shared or sold to a 3rd party!

Search This Website

 

logo

Food Advertising by

 

LATEST PINS

Tweet Tweet!

My Tweets

LATEST ON INSTAGRAM

angie_fiestafriday

Food Blogger 🍴
Pineapple Lover 🍍
Optimistic Gardener 🌱
Westie Mama 🐶

angie_fiestafriday
Sweet from the caramel sauce and salty from the fi Sweet from the caramel sauce and salty from the fish sauce, Vietnamese Claypot Fish (Ca Kho To) embodies what Vietnamese home cooking is all about, frugal but flavorful and simple but satisfying. Above all, it’s utterly DELICIOUS! Check out the recipe on the blog — link in bio!
Mushroom Risotto topped with Pork Cracklings. Warm Mushroom Risotto topped with Pork Cracklings. Warm, creamy, and filling, risotto is comfort food at its best. Can I hear you say YUM?! Recipe is linked in bio!
Soy sauce + Butter = The most sublime sauce! Check Soy sauce + Butter = The most sublime sauce! Check out the recipe for these SOY SAUCE GARLIC BUTTER NOODLES WITH SALMON on the blog. ⬆️ Link in bio. ⬆️
When life gives you sourdough discard, don’t dis When life gives you sourdough discard, don’t discard it! Make Sourdough Discard Buckwheat Poffertjes instead. They may be the best and cutest thing you can make with your excess sourdough starter.
These noodles are made from scratch... you know, f These noodles are made from scratch... you know, flour and water mixed, kneaded, cut, etc. By yours truly, seriously. Then topped with Lao Gan Ma Chili Crisp. C’mon now, is there anything more flavorful??
.
.
. 
#noodles #homemade #chinesefood #laoganma #chilicrisp #chinesenewyear #asianfood #vegetarian #foodblogger #fiestafriday
Aren’t these Brussels Sprouts Cherry Tomato Tart Aren’t these Brussels Sprouts Cherry Tomato Tarts the perfect Christmas appetizer? The round red and green-colored vegetables are like Christmas ornaments, nestled on a creamy and cheesy bed with a crispy puff pastry shell!
🎄
🎄
🎄
#christmas #appetizer #cheese #puffpastry #ricotta #fontina #savorytart #vegetarian #brusselsprouts #cherrytomatoes #recipeontheblog #linkinbio #foodporn #foodgawker #huffposttaste #instafood #thefeedfeed #f52grams #tastespotting
Load More... Follow on Instagram

Find Fiesta Friday on Facebook

Find Fiesta Friday on Facebook

 

logo

Food Advertising by

 

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 Fiesta Friday | All Rights Reserved ·Divine Theme by Restored 316