This grilled vegetable salad is perfectly charred vegetables and giant warm croutons all tossed in a simple balsamic vinaigrette. All it takes is 2 bowls, 1 whisk, and 30 minutes to make. Throw some protein on the grill with the veggies and call it dinner!
Ingredients
Dressing
3tablespoonsolive oil
2tablespoonssherry vinegar, can sub balsamic vinegar
Preheat your BBQ to medium-high heat. Put the bell peppers, eggplant, zucchini, red onion, and cherry tomatoes in a large bowl and toss with the olive oil, Italian seasoning, salt, and pepper.
2 medium bell peppers, 1 globe eggplants, 1 medium zucchini, 1 medium red onion, 2 handfuls cherry tomatoes, 2 tablespoons olive oil, ½ teaspoon EACH: sea salt and pepper, 1 teaspoon Italian seasoning
BBQ all the veggies, working in batches if needed, until there are grill marks on both sides. The cherry tomatoes will cook in about 1 minute while everything else will take 6 to 8 minutes to cook.
In a medium-sized bowl, toss the bread chunks with olive oil, salt, Italian seasoning, pepper, and chili flakes. Place the bread chunks on the BBQ and grill, turning as needed until there are grill marks on all sides and the bread is toasted.
¼ loaf bread, 2 tablespoons olive oil, ½ teaspoon EACH: sea salt and Italian seasoning, ¼ teaspoon EACH: black pepper and chili flakes, Microgreens or arugula
When the veggies are cool enough to handle, chop them into bite-sized pieces and then add them to a salad bowl.
Add the croutons to the bowl and then pour the dressing over the top and toss well. Add a handful of arugula or micro-greens and serve right away.
Notes
We've updated this recipe and now cut the grilled vegetables into bit-sized pieces as we find it easier to eat this way.