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The Grilled Vegetable Salad

A warm, hearty salad that makes a great side dish or vegetarian meal.

Course Salad
Cuisine American
Keyword comfort food, easy lunch recipe, light recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Author Linda Spiker



  • 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


For Salad:

  1. 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.

  2. Add shallot and bell pepper to pan.
  3. Sauté for 5 minutes, stirring occasionally then turn heat to med/high and add asparagus and artichoke hearts.
  4. Sauté for 3 more minutes, then add corn and zucchini.
  5. Stir and continue cooking until edges of vegetables turn golden brown, sprinkle with sea salt and pepper to taste

  6. Turn off heat. Allow to cool till slightly warm and place on top of bed of baby greens.
  7. Add diced tomatoes. Lightly dress, toss.
  8. Place on individual salad plates, top with shaved Parmesan cheese.

For dressing:

  1. Place all ingredients in lidded container, shake or whisk till emulsified. Save for up to three weeks in fridge.