Ingredients
Scale
- 1 large Red Bell Pepper: Chosen for its sweet flavor that intensifies beautifully on the grill and its vibrant, fiery color.
- 1 large Yellow Bell Pepper: Adds another layer of sweetness and a sunny, cheerful hue to the salad’s visual appeal.
- 1 medium Zucchini: When grilled, zucchini becomes wonderfully tender and creamy, absorbing the smoky flavor while maintaining its structure.
- 1 medium Yellow Squash: A cousin to the zucchini, it offers a similar texture but with a slightly milder, nuttier flavor.
- 1 large Red Onion: Grilling tames the onion’s sharp bite, caramelizing its natural sugars to create a deep, sweet, and savory element.
- 1 pint Cherry Tomatoes: These little gems burst with juicy sweetness when grilled, adding little pockets of bright, tangy flavor throughout the salad.
- 1/4 cup Olive Oil: A high-quality extra virgin olive oil is used to coat the vegetables, preventing them from sticking to the grill and helping them achieve a perfect char.
- 1 teaspoon Salt: Essential for drawing out the vegetables’ natural flavors and balancing the overall taste profile.
- 1/2 teaspoon Black Pepper: Freshly ground black pepper adds a touch of mild, woody spice that complements the smokiness.
- 1/4 cup Balsamic Vinegar: Forms the acidic base of our dressing, providing a rich, tangy, and slightly sweet counterpoint to the vegetables.
- 2 tablespoons Fresh Basil, chopped: This fresh herb brings a bright, aromatic, and slightly peppery note that lifts the entire salad.
- 1 clove Garlic, minced: A small amount of fresh, pungent garlic infuses the dressing with a savory depth of flavor.
Instructions
- Prepare the Grill and Vegetables: Begin by preheating your outdoor grill or indoor grill pan to medium-high heat, aiming for a temperature around 400-450°F (200-230°C). While the grill heats up, prepare your vegetables. Wash and thoroughly dry all the produce. Core and seed the bell peppers, then slice them into large, 1-inch thick strips. Trim the ends of the zucchini and yellow squash, then slice them lengthwise into 1/2-inch thick planks. Peel the red onion and cut it into 1/2-inch thick rings, keeping the rings as intact as possible.
- Season the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, yellow squash, and red onion. Drizzle them with the 1/4 cup of olive oil, and then sprinkle generously with the salt and black pepper. Use your hands or a large spoon to gently toss everything together, ensuring each piece of vegetable is lightly and evenly coated in oil and seasoning. This coating is crucial; it not only adds flavor but also prevents the vegetables from sticking to the hot grill grates.
- Grill the Main Vegetables: Carefully place the seasoned vegetable strips and onion rings directly onto the preheated grill grates in a single layer. It’s important not to overcrowd the grill; work in batches if necessary. Grill for about 4-6 minutes per side. You are looking for distinct, dark grill marks and a texture that is tender but still has a slight crispness to it. The high heat will caramelize the natural sugars, creating that irresistible smoky-sweet flavor. Once cooked, transfer the grilled vegetables to a large cutting board.
- Grill the Cherry Tomatoes: While the larger vegetables are on the grill, you can prepare the cherry tomatoes. If using a grill basket, place the tomatoes inside it. If you don’t have a basket, thread them onto skewers. This prevents them from falling through the grates. Place the basket or skewers on the grill and cook for 3-5 minutes, turning occasionally, until the skins begin to blister and char slightly. They should be softened but not completely collapsed.
- Prepare the Vinaigrette: While the vegetables are grilling or resting, prepare the simple balsamic vinaigrette. In a small bowl or a glass jar with a lid, combine the balsamic vinegar, minced garlic, and the chopped fresh basil. Whisk vigorously or shake the jar until the ingredients are well combined. This dressing is best when fresh, as the flavors of the garlic and basil are most potent.
- Chop and Combine: Allow the grilled vegetables to cool on the cutting board for a few minutes until they are comfortable to handle. Then, chop the bell pepper strips, zucchini planks, and squash planks into bite-sized, 1-inch pieces. Gently separate the rings of the grilled red onion. Transfer all the chopped vegetables into a large serving bowl. Add the grilled cherry tomatoes.
- Dress and Serve: Pour the prepared balsamic vinaigrette over the warm, grilled vegetables in the serving bowl. Gently toss everything together to ensure all the vegetables are coated in the tangy dressing. The residual heat from the vegetables will help them absorb the flavors of the vinaigrette more effectively. Let the salad sit for at least 10-15 minutes before serving to allow the flavors to meld together. You can serve it warm, at room temperature, or chilled.
Nutrition
- Serving Size: one normal portion
- Calories: 180