Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup balsamic vinegar; 6 tablespoons olive oil; 1/4 cup fresh parsley, finely chopped; 1/4 cup fresh basil, finely chopped; 3 garlic cloves, minced (about 1 tablespoon); 1 lb asparagus, trimmed; 2 medium portabella mushrooms (remove stems); 1 red onion, cut into 1/2 inch rings (about 2 cups); 6 cups fresh baby spinach leaves, rinsed and dried; salt, to taste (optional); pepper, to taste (optional)

Servings: persons

1/2 cup balsamic vinegar
6 tablespoons olive oil
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
3 garlic cloves, minced (about 1 tablespoon)
1 lb asparagus, trimmed
2 medium portabella mushrooms (remove stems)
1 red onion, cut into 1/2 inch rings (about 2 cups)
6 cups fresh baby spinach leaves, rinsed and dried
salt, to taste (optional)
pepper, to taste (optional)

1
In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
2
Season with salt and pepper if desired.
3
Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
4
Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
5
Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
6
Place the spinach leaves in a large bowl and set aside.
7
Drain the asparagus mixture, reserving the marinade.
8
Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
9
Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
10
Add the grilled vegetables to the spinach.
11
Transfer the marinade to a saucepan and bring it to a boil.
12
Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
13
Test for seasoning, adding salt and pepper as desired.
14
Serve immediately.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, 6 tablespoons olive oil, 1/4 cup fresh parsley, finely chopped, 1/4 cup fresh basil, finely chopped, 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.

That's it — enjoy your meal!

Grilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions