Grilled Balsamic Vegetable Salad Recipe

Name: Grilled Balsamic Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, shucked; 1-2 large red potatoes, sliced about 1/4-inch thick; 1 red pepper; 1 green pepper; 4 spring onions; 1/2 a head romaine lettuce, washed and chopped; 1/2 a head red leaf lettuce, washed and chopped; 1/4 cup flat-leaf parsley, chopped; 1/4 cup balsamic vinegar; olive oil; salt and pepper, to taste

Servings: persons

2 ears of corn, shucked
1-2 large red potatoes, sliced about 1/4-inch thick
1 red pepper
1 green pepper
4 spring onions
1/2 a head romaine lettuce, washed and chopped
1/2 a head red leaf lettuce, washed and chopped
1/4 cup flat-leaf parsley, chopped
1/4 cup balsamic vinegar
olive oil
salt and pepper, to taste

1
Heat the grill on high for about 15 minutes, then clean the grates with a grill brush. Blot a paper towel with vegetable oil and, using a pair of grill tongs, rub the grates with the oiled towel to create a non-stick surface. Reduce heat to medium-high.
2
Meanwhile, prep the veggies for the grill. Slice peppers into large, flat chunks and drizzle corn, potatoes, pepper slices and onions with plenty of olive oil. Allow veggies to char on each side. Peppers need about 5 minutes per side, potatoes about 7 minutes, and corn about 10.
3
Allow veggies to cool slightly. Cut corn kernels off the cob, slice onions, and chop peppers into bite-sized pieces. Set potatoes aside. Place corn, onions and peppers in a plastic bag and add the balsamic vinegar. Allow to marinate for at least 15 minutes.
4
Add marinated vegetables and parsley to the chopped lettuce. Season with salt and pepper and toss well to combine. Place potato slices on top of the salad and serve.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 ears of corn, shucked, 1-2 large red potatoes, sliced about 1/4-inch thick, 1 red pepper, 1 green pepper, and more.

Yes, Grilled Balsamic 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.

Grilled Balsamic Vegetable Salad

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