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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