Chopped Grilled Vegetable Salad (Print Version)

# Ingredients:

→ Vegetables

01 - 1 bunch asparagus, woody ends trimmed
02 - 1 medium bell pepper, sliced into 4-5 flat planks
03 - 1 medium zucchini, ends trimmed and quartered lengthwise
04 - 1 large sweet or red onion, peeled and quartered lengthwise with ends intact
05 - 225 g cremini or button mushrooms, skewered for grilling
06 - 225 g grape or cherry tomatoes, skewered for grilling
07 - 170 g spring mix or greens of choice

→ For Grilling

08 - 2 tablespoons avocado oil
09 - Kosher salt and freshly ground black pepper, to taste

→ Lemon Basil Vinaigrette

10 - 2 cups packed basil leaves and tender stems
11 - 2 lemons, zested and juiced
12 - 1/2 small shallot, peeled and roughly chopped (about 1/4 cup)
13 - 1 clove garlic
14 - 1 tablespoon champagne vinegar
15 - 120 ml extra virgin olive oil
16 - Kosher salt and freshly ground black pepper, to taste

→ Optional Toppings

17 - 115 g crumbled goat cheese or feta

# Instructions:

01 - Prepare your grill for medium-high direct heat grilling, about 230-260°C (450-500°F).
02 - Place prepared asparagus, bell pepper, zucchini, onion, skewered mushrooms, and skewered tomatoes on a large plate or small baking sheet. Drizzle with avocado oil, tossing to coat evenly. Season generously with kosher salt and freshly ground black pepper.
03 - Combine basil, lemon zest and juice, shallot, garlic, champagne vinegar, and olive oil in a high-speed blender. Season with 1 teaspoon kosher salt and black pepper to taste. Blend until emulsified and smooth. Adjust seasoning if needed and set aside.
04 - Position long, thin vegetables perpendicular to the grill grates to prevent them from falling through. Grill tomatoes for about 2 minutes per side; asparagus, bell pepper, zucchini, and mushroom skewers for 3-4 minutes per side; and onions for 4-5 minutes per side, until softened and charred to desired level.
05 - Once grilled vegetables have cooled slightly, chop them into uniform bite-sized pieces. Transfer to a large bowl and combine with salad greens and cheese (if using). Pour the lemon basil vinaigrette over the salad and toss gently to combine.
06 - The salad can be served warm, cold, or at room temperature. Enjoy immediately or refrigerate for later.

# Notes:

01 - The vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week.
02 - For best results, place vegetables perpendicular to grill grates to prevent them from slipping through.

Back