Grilled Vegetables

Dr. Nandi’s Grilled Vegetable Salad




Dr. Nandi’s Grilled Vegetable Salad

Dr. Nandi's Grilled Vegetable Salad

Have you fired up the BBQ? Did you know that the BBQ can help you make an incredible salad? We have a great grilled vegetable salad that is a sure fire winner!

Use organic ingredients whenever possible.

  • Author: Therese


2 zucchini, cut in half crosswise, sliced lengthwise

1 yellow squash, cut in half crosswise, sliced lengthwise

1 sweet onion, cut into thin wedges

1 red bell pepper, cut into large pieces

3 Tbsp olive oil, divided

2 Tbsp white balsamic vinegar

1/2 tsp salt

1/8 tsp freshly ground black pepper

1/4 cup chopped fresh basil

4 oz. goat cheese, crumbled


Combine zucchini, squash, onion, and bell pepper in a large bowl.

Drizzle with 1 Tbsp olive oil, and toss to coat.

Grill, uncovered, over medium-high heat (350º to 400º) for 10 to 1

2 minutes, turning once, or until just tender.

Whisk together vinegar, salt, and pepper in a large bowl; slowly whisk in remaining 2 Tbsp olive oil.

Add grilled vegetables and basil; toss to coat. Sprinkle with goat cheese just before serving.

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