Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 tablespoons olive oil; 1 cup finely chopped Italian parsley; 1 garlic clove peeled; 1 pound tri-colored fusilli pasta; 1 1/2 tablespoons olive oil; 1 small garlic clove, finely minced; 2 tablespoons olive oil; 2 large red bell peppers, seeded, cut in half; 2 large ears fresh corn, husked; 2 large zucchini, sliced (1/2-inch thick); 1 large red onion, sliced (1/3-inch)

Servings: persons

2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons olive oil
1 cup finely chopped Italian parsley
1 garlic clove peeled
1 pound tri-colored fusilli pasta
1 1/2 tablespoons olive oil
1 small garlic clove, finely minced
2 tablespoons olive oil
2 large red bell peppers, seeded, cut in half
2 large ears fresh corn, husked
2 large zucchini, sliced (1/2-inch thick)
1 large red onion, sliced (1/3-inch)

1
In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper.
2
Add 2 tablespoons olive oil and beat until emulsified.
3
Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified.
4
Top the mixture with the remaining 2 tablespoons of olive oil.
5
Stir in parsley.
6
Add the garlic clove.
7
Refrigerate until ready to use.
8
Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove.
9
Set aside.
10
Brush vegetables with olive oil.
11
On a hot grill roast peppers, corn, zucchini and red onion until browned and tender.
12
Remove from grill.
13
Remove kernels from corn and roughly chop remaining vegetables.
14
Toss grilled vegetables and reserved vinaigrette with pasta.
15
Serve at room temperature.

895

kcal

Calories

Fat

117

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, 6 tablespoons olive oil, 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

How did you like this recipe?

Frequently Asked Questions