Grilled Vegetable Dinner Salad Veggies Recipes

GRILLED VEGETABLE SALAD

Steps:

• Preheat grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
• In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

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 VEGETABLE DINNER SALAD (VEGGIES)

Steps:

• Brush and coat your vegetables with Coconut oil.
• Use an indoor grill, grill pan, or outdoor grill to grill your veggies.
• Place veggies on grill, and watch their progress because peppers take the longest and asparagus the shortest amount of time.
• Remove the veggies as they finish and set aside to cool a bit.
• Remove the charred skin from your peppers.
• Cut all veggies into thin bite sized pieces or strips.
• Dressing:.
• In a bowl off to the side, mix together your olive oil, vinegar, garlic, salt and pepper.
• Salad:.
• In a large bowl mix veggies, cheese, seeds, dressing, all of the ingredients, chop and mix thoroughly.
• Serve and enjoy!

GRILLED VEGETABLE SALAD WITH POPPY SEED DRESSING

Steps:

• In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving., In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally., Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.

GRILLED VEGETABLES

Steps:

• Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
• Put all the vegetables in a bowl. Pour oil on top and toss.
• To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
• Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
• When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.