Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh oregano, chopped; ½ teaspoon red pepper flakes; 2 garlic cloves, finely chopped; 1 medium red onion, cut into 1/4 inch rings; 2 red bell peppers, quartered lengthwise; 8 portabella mushroom caps, gils scraped out with a spoon; 1 teaspoon coarse salt; ½ teaspoon fresh ground pepper; 1 cup Fontina cheese, grated; 4 slices rustic bread, halved lengthwise; 2 tablespoons extra virgin olive oil; ¼ teaspoon coarse salt; ¼ teaspoon fresh ground pepper; 5 ounces mixed salad greens

Servings: persons

½ cup balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh oregano, chopped
½ teaspoon red pepper flakes
2 garlic cloves, finely chopped
1 medium red onion, cut into 1/4 inch rings
2 red bell peppers, quartered lengthwise
8 portabella mushroom caps, gils scraped out with a spoon
1 teaspoon coarse salt
½ teaspoon fresh ground pepper
1 cup Fontina cheese, grated
4 slices rustic bread, halved lengthwise
2 tablespoons extra virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon fresh ground pepper
5 ounces mixed salad greens

1
Make the Vegetables: Combine vinegar, oil, oregano, red pepper flakes, and garlic.
2
Pour over onion, pepper and mushrooms on a rimmed baking sheet.
3
Marinate at room temperature, turning occasionally, for 30 minutes.
4
Preheat grill to medium-high.
5
Remove vegetables from marinade, and reserve marinade.
6
Season vegetables with salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5- minutes for onion, 10-12 minutes for peppers and mushrooms.
7
Fill mushrooms with cheese; grill until cheese melts, about 30 seconds.
8
Grill bread until toasted, about 30 seconds per side.
9
Make the salad: Whisk together oil, salt and pepper, and 3 tablespoons reserved marinade; toss with greens.
10
Serve with vegetables and bread.

414

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 16 ingredients. The key ingredients include: ½ cup balsamic vinegar, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh oregano, chopped, ½ teaspoon red pepper flakes, 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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