Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Red Chard Leaves; 1 whole Portobello Mushroom, Sliced Into 1/2 Inch Slices; 1 whole Zucchini, Cut Lenghtwise Into 1/4 Inch Slices; 1/2 whole Walla Walla Sweet Onion, Sliced Into 1/2 Inch Rings; 2 whole Firm, Red Tomatoes Sliced Into 1/2 Inch Slices; 3 cloves Garlic, Minced; 2 Tablespoons Olive Oil, Plus Extra For Drizzling; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Fresh Cracked Pepper; Extra Virgin Olive Oil For Drizzling

Servings: persons

6 whole Red Chard Leaves
1 whole Portobello Mushroom, Sliced Into 1/2 Inch Slices
1 whole Zucchini, Cut Lenghtwise Into 1/4 Inch Slices
1/2 whole Walla Walla Sweet Onion, Sliced Into 1/2 Inch Rings
2 whole Firm, Red Tomatoes Sliced Into 1/2 Inch Slices
3 cloves Garlic, Minced
2 Tablespoons Olive Oil, Plus Extra For Drizzling
1/2 teaspoons Kosher Salt
1/4 teaspoons Fresh Cracked Pepper
Extra Virgin Olive Oil For Drizzling

1
Place chard, sliced mushrooms, sliced zucchini, sliced onions and tomatoes together in a resealable plastic bag.
2
In a bowl whisk together garlic cloves, olive oil, salt and pepper.
3
Pour over the veggies.
4
Toss veggies in the bag to coat them with the oil mixture.
5
Seal the bag and allow it to sit at room temperature for 30 minutes.
6
Not much longer because you dont want the tomatoes to get too soft.
7
Preheat your grill to medium.
8
Grill the zucchini, mushrooms and the onions until they are soft and have a slight char, 2-3 minutes per side.
9
Grill the tomatoes for 2 minutes per side or until they have softened slightly and have grill marks.
10
And grill the chard about 1 minute per side.
11
Watch the chard carefully it can burn quickly.
12
Once all vegetables are grilled, remove them from the grill to a platter, allow them to cool slightly and then chop into bite size pieces.
13
Place chopped vegetables in a bowl.
14
Drizzle with a little extra virgin olive oil and sprinkle with more salt and pepper if desired.
15
Serve at room temperature.

kcal

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* 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 10 ingredients. The key ingredients include: 6 whole Red Chard Leaves, 1 whole Portobello Mushroom, Sliced Into 1/2 Inch Slices, 1 whole Zucchini, Cut Lenghtwise Into 1/4 Inch Slices, 1/2 whole Walla Walla Sweet Onion, Sliced Into 1/2 Inch Rings, 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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