Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. white balsamic vinegar; 2 Tbsp. olive oil; 2 shallots, finely chopped; 1 tsp. dried Italian seasoning; 1/4 tsp. salt; 1/4 tsp. pepper; 1 1/2 tsp. molasses; 1/2 lb. carrots, scraped; 1 sweet red pepper; 1 sweet yellow pepper; 2 zucchini; 2 yellow squash; 1 large onion

Servings: persons

1/3 c. white balsamic vinegar
2 Tbsp. olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. molasses
1/2 lb. carrots, scraped
1 sweet red pepper
1 sweet yellow pepper
2 zucchini
2 yellow squash
1 large onion

1
Combine first 7 ingredients, set aside.
2
Cut carrots and remaining vegetables into large pieces.
3
Add to vinegar mixture, toss to coat.
4
Let stand 30 minutes, stirring occasionally. Drain, reserving vinegar mixture.
5
Cook, covered with grill lid, over medium hot coals, turning occasionally.
6
Return vegetables to vinegar mixture, tossing gently.
7
Cover and refrigerator overnight.

127

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 13 ingredients. The key ingredients include: 1/3 c. white balsamic vinegar, 2 Tbsp. olive oil, 2 shallots, finely chopped, 1 tsp. dried Italian seasoning, and more.

Yes, 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.

Grilled Vegetable Salad

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