Dr. Nandi’s Grilled Vegetable Salad

Dr. Nandi's Grilled Vegetable Salad



  • 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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