Grilled Vegetable Salad With Zucchini Salsa Verde

Name: Grilled Vegetable Salad With Zucchini Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus; 2 portobello mushrooms medium sized; 1 red onion large, cut in 1/2-inch rings; 2 bell peppers; 2 Roma tomatoes quartered; 1/2 zucchini Large, cubed; 2 fresh parsley cubs chopped; 1/2 cup olive oil; 1 shallot small; 3 tablespoons capers; 1/4 cup lemon juice; 1 teaspoon lemon zest; 1/4 cup white wine vinegar; 3 cloves garlic

Servings: persons

1 pound asparagus
2 portobello mushrooms medium sized
1 red onion large, cut in 1/2-inch rings
2 bell peppers
2 Roma tomatoes quartered
1/2 zucchini Large, cubed
2 fresh parsley cubs chopped
1/2 cup olive oil
1 shallot small
3 tablespoons capers
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 cup white wine vinegar
3 cloves garlic

1
In a food processor or blender, combine the lemon juice, garlic, 1/4 cup of olive oil and herbs. Season to taste with salt and pepper. Set aside.
2
. Toss the vegetables with the remaining 2 tablespoons of olive oil. Season with salt and pepper.
3
Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
4
Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred.
5
Tomato, Asparagus and Peppers for 2 minute per side
6
Onions, mushrooms and zucchini for 3-4 minutes per side
7
Remove stem and seeds and slice the peppers.
8
Separate the onion rings.
9
Slice the Portobello mushrooms
10
Arrange on a platter and drizzle with sauce.

364

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 14 ingredients. The key ingredients include: 1 pound asparagus, 2 portobello mushrooms medium sized, 1 red onion large, cut in 1/2-inch rings, 2 bell peppers, and more.

Yes, Grilled Vegetable Salad With Zucchini Salsa Verde 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!