Grilled Summer Vegetable Salad
My grilled summer vegetable salad is the perfect throw-together, pain free dinner. A round on the grill or single sheet pan will do the trick. Low hassle, major flavor.
Ingredients
2 red bell peppers, quartered
2 zucchini, halved
3 ears of corn
1 bunch scallions
Romaine lettuce, quartered
Arugula
Mozzarella balls
1 lemon, halved
Olive oil
Salt
Pepper
Garlic powder
Balsamic vinaigrette (I love the Ken’s Lite Balsamic Vinaigrette)
Instructions
For starters, you’re going to want to roughly half or quarter your vegetables to get them ready for the grill. Before this, you may want to fire up the grill so it’s ready to go. (Save the cutting board and knife, we’ll need them again after the veggies are cooked).
Season all of the vegetables, including the romaine with olive oil, salt, pepper, and garlic powder.
Place the bell peppers, zucchini, corn, and scallions on the grill, allowing each to cook fully and develop a small char. This should take about 10 minutes for the peppers, 6 minutes for the zucchini, 15 minutes for the corn, and about 3 minutes for the scallions. Make sure to flip everything at the halfway mark.
Once cooked, remove the vegetables from the grill. Give everything a rough chop, cutting the pepper and zucchini into smaller-sized pieces. Do the same for the scallions. Slice the corn off of the cob too. I like to keep my vegetables separate, but this is totally a personal preference.
With the grill still on, find the hottest part. Place the romaine onto that spot on the grill for just a minute, to develop some char.
Remove the lettuce from the grill and give it a rough chop too.
Layer the arugula and romaine lettuce on the bottom of your serving platter. Next up, layer each of your vegetables, one by one. Finally, top it off with the mozzarella balls, fresh lemon squeeze, and your favorite balsamic vinaigrette.
