Grilled Vegetable Salad

Grilled Vegetable Salad created by PanNan

Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006

Ready In:
1hr
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Annisette
Contributor
@Annisette
Contributor
"Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006"

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Dr. Jenny
    DH and I made this salad for lunch today and really enjoyed it. We grilled the vegetables on our stovetop grill pan since it is very cold here right now. I am looking forward to making it again in the summer when we can use the BBQ. Very refreshing--loved the tang of the balsamic. This was a great healthy way to start our New Year's resolutions. I will definitely make this salad again. Thanks!
  2. French Tart
    A delicious summer salad that I made for lunch today! We ate this with peri-peri prawns and grilled corn on the cob for a super healthy meal, and outside on the terrace in the sunshine! I made one small sub, I used my own home-grown chard instead of spinach - same family and it worked very well. We both loved the sweet flavours of the balsamic vinegar - and of course I increased the garlic a bit, by 2 cloves! I was going to take a photo Annie - but then saw PanNan's beautiful photo which would be hard to beat - so I did not bother in the end! Made for ZWT 4 and Zingo for my team mate - merci! FT:-)
  3. PanNan
    Grilled Vegetable Salad Created by PanNan
  4. PanNan
    Lovely summer time salad. Well seasoned, and rather sweet from the balsamic. I enjoyed it a lot. The guys thought it was too sweet. Oh well, all the more for me! Made for ZWT4.
  5. Gerry
    Great salad - delicious and very appealing in my oval white serving dish which set off this salad beautifully. Made as posted and only change I will make ... next time I will not just make half a recipe! A really good recipe for the lovely spinach leaves fresh from the garden!
Advertisement

Find More Recipes