Savory Grilled Vegetable Salad
To add an interesting twist to your average garden salad, try Savory Grilled Vegetable Salad. Grilled veggies are a good way to add flavor and zip to this healthy salad recipe, without adding extra unwanted calories. It's loaded with chard, tomatoes, zucchini, walla walla sweet onions and portobello mushrooms. You can add meat or extra vegetables if you desire, but it's so delicious on its own that it doesn't need anything else. This salad tastes great all year long, but it's especially perfect to enjoy outside on a warm, sunny day.
Serves4
Preparation Time40 min
Cooking Time10 min
Cooking MethodGrilling
Ingredients
- 6 red chard leaves
- 1 portobello mushroom, sliced
- 1/2 walla walla onion, sliced into 1/2 inch rings
- 1 zucchini, cut lengthwise into 1/4 inch slices
- 2 firm tomatoes, sliced into 1/2 inch slices
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- Extra Virgin Olive Oil for drizzling
Instructions
-
Preheat your grill to medium.
-
Place chard, sliced mushrooms, sliced zucchini, sliced onions and tomatoes together in a resealable plastic bag.
-
In a bowl, whisk together garlic cloves, olive oil, salt and pepper. Pour over veggies. Toss veggies in the bag to coat. Seal the bag and allow to set at room temperature for 30 minutes. Not much longer because you don't want the tomatoes to get too soft.
-
Grill zucchini, mushrooms and the onions until they are soft and have a slight char, 2 to 3 minutes per side. Next, grill tomatoes 2 minutes per side or until they have softened slightly and have grill marks. Finally, grill chard about 1 minute per side. Watch chard carefully, because it can burn quickly.
-
Once all vegetables are grilled, allow to cool slightly and then chop into bit size pieces.
-
Place chopped vegetables in a bowl. Drizzle with a little extra virgin olive oil and sprinkle with more salt and pepper if desired. Serve at room temperature.
