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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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