Angela's Grilled Vegetable Salad Recipe

Name: Angela's Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 2 small bell peppers; 1 (8 ounce) package whole mushrooms (prefer portabello or baby bellos); 1 bunch asparagus; 1 (13 1/2 ounce) can artichoke hearts; ½ cup pine nuts, toasted; 1 ½ cups freshly grated romano cheese or 1 ½ cups parmesan cheese; 3 garlic cloves; 1 tablespoon Dijon mustard or 1 tablespoon whole grain mustard; 1 tablespoon fresh lemon juice; olive oil; balsamic vinegar; salt; pepper; garlic powder

Servings: persons

3 medium zucchini
2 small bell peppers
1 (8 ounce) package whole mushrooms (prefer portabello or baby bellos)
1 bunch asparagus
1 (13 1/2 ounce) can artichoke hearts
½ cup pine nuts, toasted
1 ½ cups freshly grated romano cheese or 1 ½ cups parmesan cheese
3 garlic cloves
1 tablespoon Dijon mustard or 1 tablespoon whole grain mustard
1 tablespoon fresh lemon juice
olive oil
balsamic vinegar
salt
pepper
garlic powder

1
Cut veggies, excluding artichoke hearts, into large chunks and place in a pan.
2
Toss with a light coat of olive oil, plenty of freshly ground black pepper, salt, and garlic powder.
3
Let it marinate for one hour.
4
Fire up your grill (she uses her Foreman grill) and get those veggies grillin'!
5
You still want them to be somewhat firm because they'll still continue to cook a little when you take them off the grill, so you don't them to turn mushy.
6
Place onto a large plastic dish (avoid metal or glass - tends to keep the cooking process going.)
7
Chill in the refrigerator for one hour until completely cooled down.
8
Once the veggies are cold, cut them up into bite size pieces and place in a large bowl.
9
Cut up the artichoke hearts into bite size pieces and place in a large bowl.
10
For the dressing, chop up the garlic and put in a small bowl (a garlic press may make that easy) and put in a small bowl.
11
Measure out lemon juice and mustard and whisk lightly.
12
Add balsamic vinegar (about 1/2 cup, maybe less) and whisk.
13
Slowly begin drizzling olive oil into the bowl as you whisk.
14
Add fresh ground pepper and salt to taste.
15
Pour dressing (to taste) over veggies and toss lightly.
16
Add the cheese and pine nuts and toss again.
17
Chill for about 20-30 minutes.
18
Enjoy!

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium zucchini, 2 small bell peppers, 1 (8 ounce) package whole mushrooms (prefer portabello or baby bellos), 1 bunch asparagus, and more.

Yes, Angela's Grilled Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Angela's Grilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions