This Mouth-Watering Golden Grilled Vegetable Salad Recipe Is A Celebration Of Summer!
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At this point in summer, it’s just too hot to turn on the oven. Which is why we turn to the grill for any and all cooking we possibly can. And not just for meat! This Golden Grilled Vegetable Salad highlights how incredibly delicious vegetables are when lightly grilled.
This grilled vegetable salad starts with all the best summer produce, including zucchini, bell peppers, tomatoes, and eggplant. It’s the perfect celebration of everything harvest season has to offer.
For the dressing, we made a simple lemon vinaigrette that has been boosted with Golden Superfood Bliss. The flavorful spices and 12 powerful superfoods in this blend create a delicious dressing that also helps crush hunger cravings, relieve stress, calm exercise-related inflammation, and improve sleep. *
Click the link below to grab your Golden Superfood Bliss and give the recipe below a try!
It’s too hot to turn on the oven, so we’re throwing the best of summer produce on the grill for a mouth-watering and healthy Golden Grilled Vegetable salad!
Ingredients
For Grilled Vegetables
1 medium red onion, sliced to ¼-inch thick
1 medium zucchini, sliced to ¼-inch thick
1 yellow squash, sliced to ¼-inch thick
1 eggplant, sliced to ¼-inch thick
1 green bell pepper, deseeded & quartered lengthwise
1 red bell pepper, deseeded & quartered lengthwise
Prepare the veggies by washing them under water and then slicing them into ¼-inch thick slices. Season all vegetables with salt and pepper.
Heat the grill or a grill pan to high heat. Working in batches, brush the vegetables with avocado oil on both sides and grill until veggies are crisp-tender and have developed grill marks. Remove from the grill and set aside. Continue with remaining vegetables.
Once all the vegetables have been grilled and are cool enough to handle, chop them into bite-sized pieces.
In a large bowl, combine the lemon juice, olive oil, Golden Superfood Bliss, Italian seasoning, and garlic powder. Whisk to combine.
Add the chopped grilled vegetables to the bowl and toss to coat with dressing. Taste and adjust seasoning, as needed, and serve!
Store any leftovers covered in the refrigerator for 3-4 days.
If you don’t have or don’t like one of the vegetables listed in the ingredients, it’s super easy to swap in a different option or just double up on the veggies you love. This recipe is flexible, so feel free to use your favorite vegetables.
For the dressing, you can swap in apple cider vinegar in place of the lemon juice, if needed. You could also try swapping in a small handful of minced fresh herbs in place of the Italian seasoning. Get creative and have a little fun with it!
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