Summertime Grilled Fresh Vegetable Salad
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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