Summer Veggie Salad Recipe

Name: Summer Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-inch) portobello mushroom caps; 2 (1/2-inch-thick) slices red onion; 2 ears shucked corn; 1 large red bell pepper, quartered and seeded; 1 medium zucchini, halved lengthwise; 1 large yellow squash, halved lengthwise; Cooking spray; 2 tablespoons olive oil; 2 teaspoons fresh lemon juice; 1 teaspoon minced fresh thyme; 1/2 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 ounces Manchego cheese, shaved (about 1/2 cup); 1 ounce pine nuts, toasted (about 1/4 cup)

Servings: persons

4 (4-inch) portobello mushroom caps
2 (1/2-inch-thick) slices red onion
2 ears shucked corn
1 large red bell pepper, quartered and seeded
1 medium zucchini, halved lengthwise
1 large yellow squash, halved lengthwise
Cooking spray
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Manchego cheese, shaved (about 1/2 cup)
1 ounce pine nuts, toasted (about 1/4 cup)

1
Preheat grill to medium-high heat.
2
Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender.
3
Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.
4
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5
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265

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 15 ingredients. The key ingredients include: 4 (4-inch) portobello mushroom caps, 2 (1/2-inch-thick) slices red onion, 2 ears shucked corn, 1 large red bell pepper, quartered and seeded, and more.

Yes, Summer Veggie 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.

Summer Veggie Salad

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