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Drizzle your grilled vegetables with the dressing then toss well. Sprinkle with parmesan cheese and freshly chopped parsley, if desired.
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Summertime Grilled Fresh Vegetable Salad
Embrace the flavors of summer with this vibrant and healthy Summertime Grilled Fresh Vegetable Salad!
🌞 This colorful and delicious recipe is a celebration of the season’s best produce, featuring a variety of fresh vegetables, herbs, and a tangy homemade dressing.
Imagine a platter overflowing with tender grilled cauliflower, zucchini, yellow squash, red onions, and bell peppers, all perfectly charred and infused with the sweetness of summer.
Each bite is a symphony of flavors and textures, with the creamy parmesan cheese and fresh parsley adding a delightful finishing touch.
This salad is more than just a recipe – it’s an invitation to savor the joy of the season, to gather around the table with loved ones, and to indulge in the simple pleasures of life. So go ahead, fire up the grill, and let the flavors of summer shine!
Be sure to also try these DELICIOUS & CREATIVE Grilling Recipes:
Grilled Asparagus Salad
Flavorful Marinated Mushroom Kabobs
Grilled Bok Choy
Grilled Summer Veggies
Grilled Lemon Brussels Summer VegetablesÂ
6 servings
Ingredients:
- 1 medium head cauliflower, sliced into 1/4-inch slices then chopped into large bite-sized pieces
- 2 medium zucchini, sliced into 1/2-inch rounds, then halved
- 2 small yellow squash or crookneck, sliced into 1-inch rounds
- 2 small red onions, cut into wedges
- 2 bell peppers of choice, large chopped
- sea salt and ground pepper, to taste
- 1/4 cup freshly ground parmesan cheese
- freshly chopped parsley to garnish
- avocado oil to prevent sticking
Dressing:
- 1/4 cup high quality extra-virgin olive oil or avocado oil
- 3 Tbsps raw apple cider vinegar
- 1 Tbsp Dijon mustard
- 3 fresh garlic cloves, minced
- 1/2 tsp sea salt
- 1 tsp Italian seasoning
Instructions:
In a small jar or bowl add all of your dressing ingredients and shake or whisk to emulsify. Set aside.
Prepare all of your veggies as shown in the photos, wash and pat dry, then chop them.
Lightly season with sea salt and pepper.
Preheat your outside grill or a grill pan over medium heat.
Carefully drizzle or spray your grill with some avocado oil and brush it all over to prevent the veggies from sticking. Never spray oil into direct flames. Using a grill safe brush is the safest way to do this.
Grill your cauliflower for 3-5 minutes, flipping halfway; set aside on a plate.
Grill the remaining vegetables until nicely charred. Once done, place them in a large platter or bowl.
Drizzle your grilled vegetables with the dressing then toss well. Sprinkle with parmesan cheese and freshly chopped parsley, if desired.
Enjoy!
💚Rachel
Summertime Grilled Fresh Vegetable Salad
Category
Budget-Friendly
Dinner
Lunch
Quick 'n Easy
Recipes
Salads
Sides
Persons
6
Ingredients
- 1 medium head cauliflower, sliced into 1/4-inch slices then chopped into large bite-sized pieces
- 2 medium zucchini, sliced into 1/2-inch rounds, then halved
- 2 small yellow squash or crookneck, sliced into 1-inch rounds
- 2 small red onions, cut into wedges
- 2 bell peppers of choice, large chopped
- sea salt and ground pepper, to taste
- 1/4 cup freshly ground parmesan cheese
- freshly chopped parsley to garnish
- avocado oil to prevent sticking
Dressing:
- 1/4 cup high quality extra-virgin olive oil or avocado oil
- 3 Tbsps raw apple cider vinegar
- 1 Tbsp Dijon mustard
- 3 fresh garlic cloves, minced
- 1/2 tsp sea salt
- 1 tsp Italian seasoning
Instructions
- In a small jar or bowl add all of your dressing ingredients and shake or whisk to emulsify. Set aside.
- Prepare all of your veggies as shown in the photos, wash and pat dry, then chop them. Lightly season with sea salt and pepper.
- Preheat your outside grill or a grill pan over medium heat.
- Carefully drizzle or spray your grill with some avocado oil and brush it all over to prevent the veggies from sticking. Never spray oil into direct flames. Using a grill safe brush is the safest way to do this.
- Grill your cauliflower for 3-5 minutes, flipping halfway; set aside on a plate.
- Grill the remaining vegetables until nicely charred. Once done, place them in a large platter or bowl.
- Drizzle your grilled vegetables with the dressing then toss well. Sprinkle with parmesan cheese and freshly chopped parsley, if desired.
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