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 teaspoons olive oil; 3 tablespoons oregano, chopped; ½ teaspoon red pepper flakes; 2 garlic cloves, chopped; 1 red onion, cut into rings; 2 red bell peppers, quartered lengthwise; 8 portabella mushroom caps; 1 teaspoon kosher salt; ½ teaspoon pepper; 3 ounces Fontina cheese, grated; 4 slices bread, halved diagonally; 1 teaspoon olive oil; ¼ teaspoon kosher salt; ¼ teaspoon pepper; 5 ounces salad greens

Servings: persons

½ cup balsamic vinegar
2 teaspoons olive oil
3 tablespoons oregano, chopped
½ teaspoon red pepper flakes
2 garlic cloves, chopped
1 red onion, cut into rings
2 red bell peppers, quartered lengthwise
8 portabella mushroom caps
1 teaspoon kosher salt
½ teaspoon pepper
3 ounces Fontina cheese, grated
4 slices bread, halved diagonally
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon pepper
5 ounces salad greens

1
To make the vegetables combine the first 5 ingredients (vinegar - garlic).
2
Place vegetables (onion - mushrooms) on a baking sheet and then pour mixture over the vegetables.
3
Marinate at room temperature for 30 minutes, turning occasionally.
4
Preheat grill to medium high.
5
Remove vegetables from marinade, reserving marinade.
6
Season vegetables with salt and pepper.
7
Grill vegetables until tender, turning and brushing with reserved marinade (10-12 minutes, but the onions will cook faster).
8
Fill mushrooms with cheese and grill until cheese melts (under 1 minute).
9
Grill bread until toasted (under 1 minute).
10
Make salad by whisking together the dressing ingredients (oil - pepper) and 3 tablespoons of reserved marinade.
11
Place greens salad bowl and toss with dressing.
12
Serve with vegetables and toast.

298

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 teaspoons olive oil, 3 tablespoons 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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