Grilled Roasted Vegetable Salad Recipes

RECIPE FOR GRILLED VEGETABLE SALAD WITH ROASTED GARLIC VINAIGRETTE & FETA

Steps:

• Wash and dry whole asparagus, zucchini and bell peppers. Snap the woody ends off the asparagus at their natural break point and discard. Slice the zucchini into 3/4-inch batons about 2 inches long, and slice the bell peppers into thick slices. Combine vegetables in a large bowl and toss with olive oil, salt, and black pepper.
• Heat your grill to medium and grill vegetables until blackened in some spots.
• Alternately, roast your vegetables while roasting the garlic (see instructions for roasting garlic below) on a parchment lined baking sheet at 375 degrees Fahrenheit.
• Chop, and wash your red leaf lettuce. Spin dry in a salad spinner. Chop the tomatoes. Crumble the feta.
• Preheat oven to 375 degrees Fahrenheit. Slice the top edge off each garlic bulb so that the tip of each clove is just exposed. Place, cut side up, in a small oven-proof dish. Cover bulbs in 1/2 cup olive oil. Cover dish with tin foil or a lid. Bake for 20-25 minutes, until the bulbs just start to brown.
• Note: An alternate way to "roast garlic" is by simmering in oil on the stovetop. You need to peel the garlic cloves first. Then simmer on low until the cloves start to brown. The cloves will not get as soft as when baking in the oven, so you may need to chop them up a bit before adding to the vinaigrette.
• After the bulbs have cooled enough to handle, squeeze the garlic out of the cloves into a mixing bowl. (The garlic will be soft.) Add all the olive oil from the baking dish, along with the water, honey, red wine vinegar, salt, and black pepper. In a separate container, mix the remaining 1/2 cup olive oil with the canola oil. Add the prepared oil into the other ingredients in a thin stream, while whisking continuously. The whisking should emulsify the oil and break up the roasted garlic into small pieces.
• I recommend tossing the greens in roasted garlic vinaigrette before transferring the lettuce to a large family-style salad bowl, or portioning into individual bowls. Artfully arrange the toppings on the salad, and then drizzle with more vinaigrette. Finish with the balsamic glaze and fresh herbs.

BIG GRILLED VEGGIE SALAD

Steps:

• Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
• Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
• Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
• Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE

Steps:

• Preheat the oven to 200C and prepare the vegetables for the halloumi salad. Halve and deseed the peppers and cut each half into 4 pieces. Cut the red onion into 8 wedges. Halve the zucchinis lengthways and then slice into 2cm chunks. Top and tail the aubergine, cut it in half and slice. Place all the vegetables (and the garlic) in a large baking tray and sprinkle with some fresh thyme and rosemary leaves. Season and drizzle with some olive oil and toss them to coat. Roast the vegetables for about 35 minutes, until golden, soft and cooked through. While the veggies are cooking, get them a good stir every now and again.
• To prepare the dressing for the halloumi salad (oil and lemon sauce/ ladolemono), add into a blender all the ingredients and blend, until combined.
• Place the Halloumi cheese in a hot frying or griddle pan and cook until it turns golden brown, turning half way through cooking (about a minute on each side).
• Assemble the Halloumi salad. Put the leafy greens and the roasted vegetables in a large salad bowl. Pour in the sauce (be careful not to add too much sauce, because the greens will become wilt and no longer crunchy). Toss to coat everything in the dressing; have a taste and add some more seasoning, if needed. Tear the Halloumi into pieces over the salad and serve while still warm. Enjoy!

GRILLED CHOPPED VEGETABLE SALAD

Steps:

• Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
• Preheat a large (2-burner) grill pan over medium-high heat.
• Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
• Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
• Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
• Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
• Prepare grill.
• Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
• Combine all ingredients for the vinaigrette, with a whisk.
• Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

GRILLED VEGETABLE ORZO SALAD

Steps:

• Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

CPK'S GRILLED VEGETABLE SALAD - MY VERSION

Steps:

• Grill asparagus, eggplant, zucchini, corn, and meat as desired.
• Suggestion: I put the olive oil in a 9x12 pyrex dish and added the vegs (but for the sake of presentation don't mix together), roasting them under the broiler.
• Put a bed of lettuce on plate,
• On top of that,mound each grilled veg separately around the edges.
• Top with sliced meat, if using.
• add chopped green onion and avo.
• Dress with dijon balsamic dressing (I used a recipe from this site).
• It makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Steps:

• Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
• Combine red wine vinegar, pepper, salt, oregano, and garlic.
• Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
• Season the rib eye with salt and pepper.
• Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
• Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
• Remove steak from the grill and let rest for 10 minutes.
• Slice the steak into strips.
• Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
• Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
• Enjoy!