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Summertime Grilled Fresh Vegetable Salad

Servings: 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.