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Grilled Vegetable Salad

Grilled Vegetable Salad

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

Course Appetizer
Cuisine American
Keyword Grilled Vegetable Salad
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 125 kcal

Ingredients

  • 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

Instructions

  1. Combine first 7 ingredients in large plastic zip lock bag. Set aside.
  2. Cut carrots and remaining vegetables into large pieces.
  3. Add vegetables to vinegar mixture; seal bag and rotate to coat. Let stand 30 minutes, tossing occasionally.
  4. Drain vegetables, reserving marinade mixture.
  5. Salt and pepper vegetables to taste then arrange vegetables in grill basket.
  6. Cook, covered with grill lid, 15-20 minutes.
  7. Return cooked vegetables to reserved vinegar mixture, tossing gently.