Grilled Veggie Salad

Grilled Veggie Salad, a side that we will be serving ALL summer long. I am thrilled to be outside, feeling the warm air, seeing all of the green leaves show up. I refuse to be kept inside anymore! It. is. time. Grilling season that is. We are taking our passion one step further and created this perfect summer addition. Grilled Veggie Salad is easy, satisfying, fun to make and you get to cook outside on the grill. Summer just got a little bit better.

This salad tastes complex but it is actually way easy. I love cooking with charcoal because I am such a fan of the primitive aspect. It turns cooking from a chore into a fun activity you can share with friends and a good drink. I love anything that allows people to stay connected and getting together for a grill session is a great way to do that.

I recommend adding this to your grilling routine! The tart tang of the red wine vinegar pulls out the savory flavor of the grilled veggies. The bread is a perfect texture, somewhere between chewy and soft.

If you wanted to personalize the salad, go ahead and get creative! The most recent time we made it we added in zucchini and mushrooms. It was dah bomb.

One fun tip to make this an easier/stress free grilling experience, would be to buy a reusable grilling pan. Ours basically looks like a baking sheet with small circular holes dotting the whole thing. This allows the great grilling flavor to get through without having to worry about all of those tedious smaller pieces dropping through the grate on you.

0 from 0 votes

Print

Grilled Veggie Salad

Servings: 8 servings

Author: Pot of Gold Blog

Ingredients

• 3 bell peppers various colors cut into large pieces for grilling
• 1/2 pint grape tomatoes cut in half
• 1/2 red onion cut into pieces large enough to grill
• 1/2 large bagette
• 8 ounces fresh mozzarella cheese cubed
• 1/3 cup basil minced
• 1/2 cup olive oil divided
• 1 tbsp minced garlic
• 1 tbsp red wine vinegar
• salt and pepper to taste

Instructions

1. In large bowl add 1/4 cup olive oil and 1 tbsp minced garlic.

2. Cut peppers and onions into large flat pieces(big enough to grill without falling through the grates. Add to bowl with olive oil and garlic.  Mix well until peppers and onions are well coated.  Marinate for 1 hour.

3. Remove peppers and onions from bowl but save remaining olive oil and garlic in bowl.  You will assemble salad in this same bowl.

4. Cut 1/2 baguette lengthwise.  Brush entire surface of baguette with some of the oil and garlic mix remaining in bowl.

5. Grill peppers and onions.  Watch carefully, flip as first side begins to char.  Remove after both sides have charred some and they are mostly cooked through. Cut into large bite size pieces.

6. Grill cut baguette as well.  Flip after first side begins to brown.  Remove and dice into crouton size pieces

7. Add remaining olive oil, vinegar and some salt and pepper to mixture in bowl.  Stir. 

8. Add all ingredients to large bowl, grilled veggies and onions, tomatoes, cheese, bread, and basil.  Mix well, serve immediately. 

Thanks for joining us today. What are some of your favorite summer grilling recipes? Do you have any great vegetarian ones like this salad to throw into the mix or any perfect marinades that take your dinner to the next level? Share below or message us! We would love to see what you are up to, and anything to keep us making food outside is great in my book.