Grilled Vegetable Salad

Grilled Vegetable Salad

A wonderful grilled veggie salad. Great as a side for any backyard cookout. It can be eaten immediately after grilling or chilled. Either way is delicious.

It’s the marinade that makes the salad!

The recipe works better for grilling to get that great grilled flavor but it works quite well in the oven too.

I think you’ll really love this!

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Grilled Vegetable Salad

Serves 4 – 6


1⁄3 cup balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 1⁄2 teaspoons molasses (can substitute dark Karo)
1⁄2 lb carrot, scraped
1 red pepper, seeded
1 yellow pepper, seeded
2 zucchini
2 yellow squash
1 large onion


Combine first 7 ingredients in large plastic zip lock bag. Set aside.

Cut carrots and remaining vegetables into large pieces.

Add vegetables to vinegar mixture; seal bag and rotate to coat. Let stand 30 minutes, tossing occasionally.

Drain vegetables, reserving marinade mixture.

Salt and pepper vegetables to taste then arrange vegetables in grill basket.

Cook, covered with grill lid, 15-20 minutes.

Return cooked vegetables to reserved vinegar mixture, tossing gently.

Eat immediately or refrigerate overnight.


Recipe based on one by gailanng
Photo by DianaEatingRichly