When I think of comfort food I don’t usually think of salad. But when a salad is loaded with warm veggies and topped with slices of freshly shaved Parmesan, it definitely qualifies as comfort food. This Grilled Vegetable Salad can be made on the cooktop and served as a side dish or vegetarian main course!
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The Grilled Vegetable Salad:
So what vegetables are in The Grilled Vegetable Salad? Zucchini, asparagus, sweet caramelized shallots, red peppers and artichoke hearts. After grilling, we place those vegetables on a bed even more vegetables: leafy greens and spinach.This salad is so good for you and filling enough to be a meal all by itself. The key to making this salad is getting the veggies just right.
How to Do it:
Some of the vegetables in this amazing salad need to be grilled longer than others, so we start with the ones that take a little longer first, and then add the others in every few minutes, only cooking until the edges are brown but the vegetables are still brightly colored and crispy. I like to use a a grilling pan or panini press pan for this job, but you can use 15″ cast iron pan too.
We dress all these vegetables with a traditional balsamic vinaigrette with just a hint of Dijon. Always use a good quality extra virgin olive oil to get those Omega 9 healthy fats and an aged balsamic vinegar when making a traditional vinaigrette. When a dressing has so few ingredients, it’s important that these ingredients be top notch. Then finish with best sea salt in the world.
Once the salad is assembled and dressed, top it with freshly shaved Parmesan. I use a ‘y’ peeler for this job. It’s the same tool I use to peel butternut squash.
Love Grilled Vegetables and Want More Recipes?
Try my Grilled Veggie Pizza!
The Recipe: The Organic Kitchen Grilled Veggie Salad
A warm, hearty salad that makes a great side dish or vegetarian meal.
- 2 tablespoons Olive oil
- 5 oz bag baby greens
- 1 zucchini, diced
- 1 large shallot, peeled and thinly sliced
- 1 cob of corn, kernels removed (if living grain free omit corn)
- ½ of one orange bell pepper, thinly sliced
- 6 artichoke hearts packed in water, cut in half
- 10 asparagus spears, trimmed and cut into 1 inch pieces
- 1 large tomato, diced
- Sea salt and freshly ground pepper, to taste
- Parmesan cheese, shaved
- ½ cup olive oil
- ¼ cup good balsamic vinegar
- 1 tsp Dijon mustard
- pinch sea salt pinch
- Freshly ground pepper, to taste
Press artichoke hearts between papers towels to remove excess water, cut in half and set aside. Add 2 Tablespoons olive oil to large grill or cast iron pan on med heat.
Add shallot and bell pepper to pan.
Sauté for 5 minutes, stirring occasionally then turn heat to med/high and add asparagus and artichoke hearts.
Sauté for 3 more minutes, then add corn and zucchini.
Stir and continue cooking until edges of vegetables turn golden brown, sprinkle with sea salt and pepper to taste
Turn off heat. Allow to cool till slightly warm and place on top of bed of baby greens.
Add diced tomatoes. Lightly dress, toss.
Place on individual salad plates, top with shaved Parmesan cheese.
Place all ingredients in lidded container, shake or whisk till emulsified. Save for up to three weeks in fridge.
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