Grilled Vegetable Salad With Fresh Basil Recipes

GRILLED VEGETABLE SALAD WITH FRESH BASIL

Steps:

• Prepare barbecue (medium-high heat). Combine oil and garlic in large bowl. Place vegetables on baking sheet. Brush with garlic oil; sprinkle with salt and pepper.
• Grill vegetables until slightly charred and just tender, turning often, about 10 minutes. Transfer vegetables to work surface. Cut corn from cob. Cut remaining vegetables into cubes. Toss all vegetables and basil in bowl with garlic oil. Season with salt and pepper.

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.

GRILLED VEGGIE SALAD

Steps:

• Preheat the grill.
• Toss the zucchini with olive oil and sprinkle with salt. Place the zucchini on the grill. Grill on both sides until the zucchini is soft, 4 to 5 minutes on each side.
• Repeat this process with the onions, the onions will fall apart but don't worry about it. (Go ahead and fill up the grill with veggies!)
• Repeat this process with the tomatoes, but only grill them for about 2 minutes on each side.
• When all the veggies are grilled, cut the zucchini into 1/2-inch strips and toss into a bowl. Cut the tomatoes in half again lengthwise and toss them in with the other veggies. Coarsely chop the onions and toss them in with the others. Toss in the arugula and basil. Season the mix with salt and add the vinegar. Taste to make sure it is delicious, and adjust the seasoning, if needed.
• Place on a serving platter and sprinkle with the feta.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED VEGETABLES WITH FETA & FRESH BASIL

Steps:

• Heat grill to medium-high heat.
• Brush vegetables evenly with 2 Tbsp. dressing.
• Grill 6 to 8 min. or until crisp-tender, turning occasionally.
• Cut vegetables into 1-inch pieces; place in medium bowl. Add remaining ingredients; mix lightly.

GRILLED VEGETABLE SALAD - DOWN HOME W/ THE NEELYS

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.

GRILLED VEGETABLE SALAD WITH FRESH BASIL

Steps:

• Prepare grill on medium-high heat. Combine oil and garlic in large bowl. Place vegetables on baking sheet. Brush with garlic oil; sprinkle with salt and pepper.
• Grill vegetables until slightly charred and just tender, turning often, about 10 minutes.
• Transfer vegetables to work surface. Cut corn from cob. Cut remaining vegetables into cubes. Toss all vegetables and basil in bowl with garlic oil. Season with salt and pepper.

GRILLED VEGETABLE AND WHITE BEAN SALAD

Steps:

• Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
• Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
• Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
• Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
• Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
• Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
• Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.

GRILLED VEGETABLE SALAD

Steps:

• Place first 6 ingredients cut sides up on baking sheet. Spritz with water. Season with salt and pepper. Let vegetables stand approximately 1 1/2 hours.
• Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup vinegar. Drizzle over vegetables. Grill vegetables until tender, turning once. Transfer to baking sheet as each vegetable is tender. Let cool. Reserve all vegetable juices.
• Combine remaining 2 garlic cloves and 5 tablespoons vinegar with broth, basil and oil. Coarsely chop vegetables. Place in large bowl. Pour accumulated juices into vinegar mixture. Add lettuce and cheese to vegetables. Pour vinegar mixture over. Toss well. Season with salt and pepper; serve.