Editors' Pick
Grilled Vegetable Salad

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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.
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
8
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ingredients
- 1⁄3 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 teaspoon dried Italian seasoning
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 teaspoons molasses (can substitute dark Karo)
- 1⁄2 lb carrot, scraped
- 1 red pepper, seeded
- 1 yellow pepper, seeded
- 2 zucchini
- 2 yellow squash
- 1 large onion
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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