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Ingredients

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1/4 cup crumbled feta cheese
  • 1/4 cup balsamic vinaigrette

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Grilled Veggie Salad

Created by: Howcan Team

Ingredients

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1/4 cup crumbled feta cheese
  • 1/4 cup balsamic vinaigrette

Instructions

  • Preheat grill to medium-high heat.
  • In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, yellow squash, and red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste.
  • Place the vegetables on the grill and cook for 3-4 minutes per side, or until grill marks appear and the vegetables are tender. Remove from the grill and let cool for 5 minutes.
  • In a large salad bowl, combine the mixed salad greens with the grilled vegetables. Sprinkle with crumbled feta cheese.
  • Drizzle the balsamic vinaigrette over the salad and toss to combine.
  • Serve immediately and enjoy!
SaladVegetarianHealthy
Mediterranean

Grilled Veggie Salad has a rich history dating back to ancient civilizations, where grilling vegetables was a common practice. This dish gained popularity in Mediterranean regions, where chefs like Yotam Ottolenghi and Jamie Oliver elevated it to gourmet status. The smoky flavor of grilled vegetables combined with fresh greens and a zesty vinaigrette creates a delightful explosion of flavors. Today, the best versions of this dish can be found in farm-to-table restaurants and trendy eateries that prioritize fresh, locally sourced produce. The key to a perfect Grilled Veggie Salad lies in the quality of the vegetables and the artful balance of flavors in the dressing.

30 min

|

4

|

180 calories

Instructions

  • Preheat grill to medium-high heat.
  • In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, yellow squash, and red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste.
  • Place the vegetables on the grill and cook for 3-4 minutes per side, or until grill marks appear and the vegetables are tender. Remove from the grill and let cool for 5 minutes.
  • In a large salad bowl, combine the mixed salad greens with the grilled vegetables. Sprinkle with crumbled feta cheese.
  • Drizzle the balsamic vinaigrette over the salad and toss to combine.
  • Serve immediately and enjoy!
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