Grilled Summer Vegetable Salad
This Grilled Summer Vegetable Salad is a colorful, simple salad recipe that takes your vegetables to a whole new level. The vegetables are brushed with a herb infused oil that you make on your own and then grilled till each side is charred to perfection. With vegetables like corn, eggplant, zucchini, asparagus, summer squash and red peppers you have all the colors of the rainbow. Along with fresh cherry and grape tomatoes and basil chiffonade. The crumbled blue cheese or gorgonzola cheese crumbled over the top is the perfect addition to this superfoods meal. You can substitute goats cheese if you'd prefer. Once all the herb infused vegetables are grilled everything is tossed together with a simple dressing recipe made from more of the herb-infused oils you've made. It’s the perfect light and refreshing dressing to complement the smoky flavors of the charred vegetables. This is one of the best healthy salads you will try, and the best part is that its flexible so you can feel free to get creative and add some ingredients of your own.
The basil chiffonade added to this simple salad recipe adds plenty of additional colors and a fresh flavor boost. A chiffonade is a pile of long, delicate ribbons of herbs that are a julienne of fresh herbs or other greens. Basil is the perfect herb to make chiffonades as it makes the herb look nicer in dishes rather than roughly cutting the herb. To start, you'll want first to wash and dry several fresh basil leaves, then stack the leaves on top of one another. The leaves will then be rolled up lengthwise into a tight roll, and using a very sharp knife, slice the basil roll crosswise very thinly.
Nutrition Facts for: Grilled Summer Vegetable Salad from A Family Feast
Ingredients: Eggplant, ears corn, zucchini, summer squash, red onion, asparagus, red pepper, herb infused oil, combination of grape tomatoes, cherry tomatoes and mini sunglow tomatoes, fresh basil leaves, Gorgonzola or blue cheese, lemon zest, lemon juice, Dijon mustard, salt, pepper.
* The entire recipe has been calculated for 8 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 251, Calories from Fat 157, Total Fat 17.5g 27%, Saturated Fat 4.6g 23%, Cholesterol 11mg 4%, Potassium 876mg 25%, Carbohydrates 20.8g 7%, Dietary Fiber 6.8g 27%, Sugars 9.4g, Protein 7.9g, Vitamin A 43%, Vitamin C 99%, Calcium 12%, Iron 16%
Whenever you are storing fresh basil, you can keep it for a short time in the refrigerator in a plastic bag. If you want to keep basil for longer amounts of time to enjoy all year long, you will want to put it in the freezer. To freeze basil you can use olive oil drizzled over while chopping it. The olive oil will prevent the basil from turning dark or even black when it is frozen and gives it a richer flavor. You can use a couple of tablespoons of olive oil for each batch of basil. You can also freeze the basil in ice cube trays without olive oil, and add enough water to form a slush in the processor instead. You can leave the frozen cubes them in the freezer for months and take them out and use the basil ice cubes for recipes whenever you like, especially in the cold winter months. Thank you to Martha at "A Family Feast" for sharing this simple salad recipe idea for grilled summer vegetable salad. This is just one the simple salad recipes you will find on the site. Other recipes you will find include beverage, appetizer, bread, breakfast, desserts, entrees, salad recipes, the best healthy salads and so much more. *
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