Grilled Vegetable Salad With Greens Tomatoes Herbs Olives And Cheese Recipes

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GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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



Grilled Vegetable Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for the grill
3 sweet potatoes (about 1 1/2 pounds)
1/4 cup white wine vinegar
2 tablespoons capers, roughly chopped
Kosher salt and freshly ground pepper
1/2 head cauliflower (about 1 pound)
2 small beets, peeled
1 bunch asparagus, trimmed
1 5-ounce package mixed baby greens
1/3 cup pitted kalamata olives
1 4-ounce log goat cheese, crumbled

Steps:

  • Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
  • Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
  • Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
  • Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.

Nutrition Facts : Calories 420, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 13 milligrams, Sodium 618 milligrams, Carbohydrate 33 grams, Fiber 8 grams, Protein 11 grams, Sugar 11 grams

GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE



Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese image

Categories     Salad     Dairy     Leafy Green     Herb     Olive     Tomato     Vegetarian     Goat Cheese     Bell Pepper     Beet     Zucchini     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

3/4 olive oil
1/4 cup balsamic vinegar
1 large red onion,cut into 3/4-inch-thick rounds
12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise
3 small zucchini, each cut lengthwise into 4 slices
2 large red bell peppers, cut into 2-inch-wide strips
6 slices country-style-French bread
Additional olive oil
10 cups mixed baby greens
4 large tomatoes, sliced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh majoram
3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)
1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces)
3/4 cup brine-cured black olives (such as Kalamanta)

Steps:

  • Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
  • Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

GRILLED VEGETABLE SALAD WITH POPPY SEED DRESSING



Grilled Vegetable Salad with Poppy Seed Dressing image

My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. -Laura Mast, Defiance, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 17

2 tablespoons canola oil
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon grated onion
1/2 teaspoon poppy seeds
1/4 teaspoon ground mustard
Dash salt
SALAD:
1 small zucchini, cut into 3/4-inch pieces
1 small sweet yellow pepper, cut into 1-inch pieces
2/3 cup cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons minced fresh basil
2 teaspoons minced fresh parsley
1 teaspoon minced fresh thyme

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.

Nutrition Facts : Calories 219 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

TOMATO AND GRILLED VEGETABLE SALAD



Tomato and Grilled Vegetable Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 eggplant
Coarse salt
1/2 cup extra-virgin olive oil
4 small summer squash, cut in half
2 red or yellow peppers, seeded and cut into sixths
3 ears corn
4 large ripe tomatoes
1/2 cup snipped basil leaves

Steps:

  • Slice the eggplant and sprinkle the slices with salt. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
  • Preheat the broiler or grill.
  • Brush the slices of eggplant and squash with the olive oil and grill them on both sides. Set them aside.
  • Place the peppers on the grill skin-side toward the flame and grill them until their skins are charred. Cool the peppers and remove the skins.
  • Shuck the corn and grill the cobs lightly. Cool them and cut the kernels off with a sharp knife. These vegetables can be prepared ahead of time up to this point.
  • When you are ready to serve the salad, cut the tomatoes in thick slices. Arrange the vegetables in overlapping rows on a serving platter. Sprinkle with the remaining olive oil, salt, pepper and basil and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 943 milligrams, Sugar 11 grams, TransFat 0 grams

GRILLED VEGETABLE SALAD - DOWN HOME W/ THE NEELYS



Grilled Vegetable Salad - Down Home W/ the Neelys image

Make and share this Grilled Vegetable Salad - Down Home W/ the Neelys recipe from Food.com.

Provided by Cristina Barry

Categories     Vegetable

Time 17m

Yield 3 , 3 serving(s)

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra virgin olive oil, for brushing
salt & freshly ground black pepper
1/4 cup fresh basil leaf
1/4 lb feta cheese
1 medium garlic clove, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 458.9, Fat 40.2, SaturatedFat 10.2, Cholesterol 33.8, Sodium 443.4, Carbohydrate 19.2, Fiber 4.8, Sugar 8.5, Protein 9.7

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Top Asked Questions

How do you make grilled vegetable salad at home?
Grilled Vegetable Salad is packed with tender, smoky vegetables, feta cheese, fresh basil and is tossed in a tangy balsamic vinaigrette for the perfect summer side dish! Combine the olive oil, salt and pepper in a small bowl, then brush or gently toss the vegetables with the oil until well coated.
What goes well with grilled Veggie salad?
The smoky vegetables pair beautifully with the fresh basil, savory feta cheese and sweet, tangy dressing. This grilled veggie salad is packed with smoky, charred vegetables, creamy feta cheese, fresh basil and balsamic vinaigrette for the ultimate summer side dish.
How to cook vegetables on a charcoal grill?
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.
What ingredients do you need to make a tomato salad?
You only need six ingredients — corn, green peppers, Roma tomatoes, red onion, cilantro, and olive oil (plus salt and pepper, of course) — to make this bright and flavorful dish.

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