Description
Our Grilled Vegetable Salad is made with the simple combination of tender, smoky grilled veggies, hearty white beans, and tangy balsamic vinaigrette. It is a stellar combination for lunch, dinner, or meal prep.
Ingredients
Scale
- 1 medium zucchini, cut into 1/2-inch-thick slabs
- 2 bell peppers, any color, cored and cut into large pieces for grilling
- 1 red onion, cut into thick slabs
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoon coarse kosher salt
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 tablespoon chopped fresh oregano or 1 1/2 teaspoon dried
- Freshly ground pepper to taste
- 2 cans white beans such as cannellini (15 oz each), drained and rinsed
- 1 6-oz jar marinated artichoke hearts, drained and roughly chopped
- 1/2 cup roughly chopped parsley
Instructions
- Preheat the grill to medium-high heat. Meanwhile, lay zucchini, peppers, and onions on a sheet pan and brush 2 tablespoons oil over the vegetables. Sprinkle with ½ teaspoon salt.
- Grill vegetables, turning occasionally until lightly charred and tender, about 6 to 9 minutes.
- Chop the grilled veggies into bite-sized pieces.
- Meanwhile, whisk the remaining 1/3 cup olive oil, balsamic vinegar, garlic, 1 teaspoon salt, oregano, and pepper in a large bowl.
- Add chopped grilled vegetables, beans, artichoke hearts and parsley. Stir to combine.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Taste and add additional salt and pepper or a splash of vinegar to brighten the flavors if they seem dull.
Make Ahead: Vegetables can be cut up to 2 days in advance and stored in an airtight container in the refrigerator until ready to grill.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 343
- Sugar: 6 g
- Fat: 20 g
- Carbohydrates: 32
- Fiber: 9 g
- Protein: 10 g