Marinated grilled vegetable salad
3
Points®
Total time: 34 min • Prep: 12 min • Cook: 22 min • Serves: 6 • Difficulty: Easy
Some of the summer’s most well-loved vegetables combine in this easy salad that’s prepared on the grill, ideal for a backyard cookout. Here’s a great rule of thumb for cooking with summer squash and zucchini: bigger isn’t always better. Choose medium or smaller vegetables, which will have better flavor their than larger counterparts. The vegetables get a dose of flavor from the 30-minute balsamic and herb-enhanced marinade. You can incorporate any dried herbs that you like into the marinade. If you don’t have a grill basket, this recipe will give you the perfect excuse to purchase one. It’s a good tool to have in your cooking arsenal since it can be used for grilling delicate fish and also fruit for a sweet side dish or dessert.
Ingredients
Asparagus
1 pound(s)
Red onion
1 medium, cut into 2-inch pieces
Red bell pepper
1 medium, cut into 2-inch pieces
Uncooked summer squash
1 medium, cut in half lengthwise and sliced into 2-inch pieces
Uncooked zucchini
1 large, cut in half lengthwise and sliced into 2-inch pieces
Balsamic vinegar
¼ cup(s), white
Olive oil
2 Tbsp
Honey
1 Tbsp
Table salt
½ tsp
Dried basil
½ tsp
Dried oregano
½ tsp
Dried thyme
¼ tsp
Black pepper
¼ tsp
Garlic
1 clove(s), minced
Instructions
1
Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash and zucchini in a large heavy-duty zip-top plastic bag.
2
Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.
3
Prepare grill.
4
Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium-high heat (350°F to 400°F) 22 minutes or until slightly charred, turning often. Yield: 6 servings (serving size: 1 cup).
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