Best Grilled Veggie Salad Recipes

BIG GRILLED VEGGIE SALAD

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.

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Steps:

• Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
• Combine red wine vinegar, pepper, salt, oregano, and garlic.
• Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
• Season the rib eye with salt and pepper.
• Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
• Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
• Remove steak from the grill and let rest for 10 minutes.
• Slice the steak into strips.
• Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
• Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
• Enjoy!

GRILLED CHICKEN, VEGGIE AND PASTA SALAD

Steps:

• Heat grill to medium heat.
• Rub chicken with Dry Rub; grill 6 to 8 min. on each side or until done (165ºF). Cool completely.
• Cut chicken into bite-size pieces; place in large bowl.
• Add remaining ingredients; mix lightly.

GRILLED VEGGIE TORTELLINI SALAD

Steps:

• Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
• Then grill till browned about 2-3 minutes each side.
• In a blender blend garlic,olive oil,balsamic vinegar,.
• rosemary.
• Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
• Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

GRILLED VEGGIE SALAD WITH AVOCADO RANCH

Steps:

• For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
• For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
• Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.

GRILLED VEGGIE PASTA SALAD

Steps:

• Dressing: In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta.
• Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
• Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm.
• In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.

GRILLED VEGGIE-PASTA SALAD

Steps:

• Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
• Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
• While vegetables are grilling, cook and drain pasta as directed on package.
• Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

GRILLED VEGGIE SALAD

Steps:

• Preheat the grill.
• Toss the zucchini with olive oil and sprinkle with salt. Place the zucchini on the grill. Grill on both sides until the zucchini is soft, 4 to 5 minutes on each side.
• Repeat this process with the onions, the onions will fall apart but don't worry about it. (Go ahead and fill up the grill with veggies!)
• Repeat this process with the tomatoes, but only grill them for about 2 minutes on each side.
• When all the veggies are grilled, cut the zucchini into 1/2-inch strips and toss into a bowl. Cut the tomatoes in half again lengthwise and toss them in with the other veggies. Coarsely chop the onions and toss them in with the others. Toss in the arugula and basil. Season the mix with salt and add the vinegar. Taste to make sure it is delicious, and adjust the seasoning, if needed.
• Place on a serving platter and sprinkle with the feta.

GRILLED VEGGIE FETTUCCINE SALAD

Steps:

• Cook fettuccine according to package directions. Cut ends off of peppers, then cut lengthwise into quarters. Coat eggplant and onion slices on both sides with cooking spray., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill the vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Cool slightly; cut into bite-size pieces., Drain fettuccine and rinse in cold water. Transfer to a large bowl; add grilled vegetables and tomato. In a small bowl, whisk the remaining ingredients; pour over fettuccine mixture and toss to coat. Refrigerate until serving.

GRILLED VEGGIE PASTA SALAD

Steps:

• baste veggies with balsamic vinagrette-- good seasons-- grill all veggies and tofu and cut up add veggies to pasta and add balsamic vinagrette -- serve warm or cold serve with parmesan cheese

GRILLED VEGGIE SALAD

Steps:

• 1. Peel and slice onion into 1/4 inch slices. Wash and dry squash, zucini, and egg plant into 1/4 inch slabs.( Leave Peels ON )Zest 1/2 of the lemon and juice 1/2 also. Wash and dry grape tomatoes.
• 2. brush all veggies with olive oil and lightly salt and pepper. Starting with onion (you need to cook onion the longest,till it is carmalized slightly) put veggies on VERY HOT grill,brushed side down, single layered, and brush top side with olive oil and salt & pepper lightly. Grill 1 - 2 minutes each side. You do not want them limp.Reserve 2 tablespoons oil.
• 3. After grilling, dice into 1/4 inch cubes. In large bowl combine veggies,lemon juice and zest,cilantro,roasted garlic,grape tomatoes,and remaining olive oil. Salt and pepper to taste. gentlely mix. Serve warm or chill in fridge.

GRILLED VEGGIE AND PINEAPPLE SALAD RECIPE - (4.6/5)

Steps:

• Heat a large frying pan with the olive oil. Add the onions to sauté until slightly golden. Add the bell pepper slices and the garlic to sauté on a low heat. While the peppers are sautéing; heat a separate frying pan with a drizzle of olive oil and add the eggplant cubes. Do not over crowd the pan. Let the eggplant become a beautiful golden color then transfer to the frying pan with the peppers and onions to continue to sauté on low. Add the pineapple to the pan and toss. Sauté for another minute or two. Season the pan with salt, pepper and red pepper flakes; add the basil and toss. Place on a bed of Romaine lettuce leaves and garnish with fresh croutons and the balsamic glaze.