Grilled Vegetable Salad

"Another one of Southern Living's top 10 favorites. This salad can be eaten immediately after grilling or chilled. Either way is delicious. Note: This recipe works exclusively for grillling. Oven roasting doesn't produce the same results."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by gailanng photo by gailanng
Ready In:
1hr
Ingredients:
13
Serves:
4-6
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ingredients

  • 13 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 teaspoon dried Italian seasoning
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 12 teaspoons molasses (can substitute dark Karo)
  • 12 lb carrot, scraped
  • 1 red pepper, seeded
  • 1 yellow pepper, seeded
  • 2 zucchini
  • 2 yellow squash
  • 1 large onion
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directions

  • Combine first 7 ingredients in large plastic zip lock bag.
  • Set aside. Cut carrots and remaining vegetables into large pieces.
  • Add vegetables to vinegar mixture; seal bag and rotate to coat.
  • Let stand 30 minutes, tossing occasionally.
  • Drain vegetables, reserving marinade mixture.
  • Salt and pepper vegetables to taste then arrange vegetables in grill basket.
  • Cook, covered with grill lid, 15-20 minutes.
  • Return cooked vegetables to reserved vinegar mixture, tossing gently.
  • Eat immediately or refrigerate overnight.

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Reviews

  1. This was very lovely! I served it cold to go with a vegetarian picnic I planned and enjoyed every morsel. It went very well with Spicy Lentils (South Africa) Recipe #173826, in fact I ended up kind of mixing them in the end. I didn't have any carrots left so just used what I had on hand. Thanks for posting gailanng! Made and enjoyed for team Mischief Makers - ZWT #7 :)
     
  2. Made for Holiday Tag. I was'nt able to grill thses so I roasted them in the oven...I used onions,peppers and zucchini. Wonderful dish and I look forward to when the sun actually shines this Summer so I can make these again!
     
  3. I really loved this! I made it exactly as written (using dark Karo) and served it warm from the grill. I even reheated the leftovers the next day and it still had that wonderful grilled flavor. The directions don't really indicate the size you should cut your vegetables, so I played it by ear. The carrots seem to need a little more cooking, so I would suggest cutting them smaller. I will be making this again! Made for Potluck Tag Game.
     
  4. Great grilled veggie recipe! I used regular balsamic vinegar because I had some and left out the onions, otherwise made as directed. I thought the veggies needed salt so added some when I served them. Thanks for posting a tasty and healthy recipe!
     
  5. This was sooo great! I added baby red potatoes and lots of granulated garlic. I also used regular balsamic vinegar because that's what I had on hand. My daughter inhaled these veggies and so did I. Thanks Gailann! Made for Holiday tag.
     
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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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