Best Grilled Vegetable Ranch Salad Recipes

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GRILLED CHOPPED VEGETABLE SALAD



Grilled Chopped Vegetable Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
2 large carrots, peeled, trimmed and cut into 2-inch pieces
8 ounces green beans, trimmed
2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
1 zucchini, cut lengthwise into thirds
1 yellow squash, cut lengthwise into thirds
1 head radicchio, quartered
6 tablespoons extra-virgin olive oil
1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
1 lemon, zested and juiced
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
  • Preheat a large (2-burner) grill pan over medium-high heat.
  • Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
  • Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
  • Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
  • Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

ULTIMATE GRILLED & CHOPPED SALAD



Ultimate Grilled & Chopped Salad image

Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
Pinch kosher salt
1 avocado, diced
1 lime, zested and juiced
Hot sauce, to taste
1 large red bell pepper, quartered and seeded
1 yellow squash, halved lengthwise
8 ounces asparagus, trimmed
8 ounces fresh green beans, trimmed
1 red onion, peeled and cut into 1/2-inch rounds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes (multicolor)
4 hard-boiled eggs, quartered
4 slices bacon, cooked until crisp, then chopped
6 ounces pepper jack cheese, cubed small

Steps:

  • For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
  • For the salad: Preheat a grill or grill pan over medium heat.
  • Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
  • Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.

BIG GRILLED VEGGIE SALAD



Big Grilled Veggie Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

8 ounces small cremini mushrooms, stems trimmed, halved
1 medium zucchini, cut into 1/2-inch-thick half-moons
1 medium squash, cut into 1/2-inch-thick half-moons
1 orange bell pepper cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small red onion, halved, then cut into sixths
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, or to taste
1/4 cup plus 3 tablespoons olive oil
2 lemons, zested and juiced
6 ounces crumbled feta
1/4 cup fresh oregano
1/4 cup fresh mint
1/4 cup fresh parsley

Steps:

  • Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
  • Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
  • Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
  • Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

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