Grilled Vegetable Salad with Fresh Herb Vinaigrette: A Summer Delight

Summer is the perfect time to enjoy fresh, vibrant vegetables, and what better way to do so than by grilling them and tossing them in a bright, herbaceous vinaigrette? This Grilled Vegetable Salad with Fresh Herb Vinaigrette is a celebration of seasonal produce, offering a delicious and healthy meal or side dish that’s both easy to make and visually appealing.

This recipe is incredibly versatile, allowing you to use your favorite vegetables and herbs. The grilling process adds a smoky char that enhances the natural sweetness of the vegetables, while the fresh herb vinaigrette provides a zesty and refreshing counterpoint. Whether you’re hosting a backyard barbecue, planning a picnic, or simply looking for a light and flavorful meal, this salad is sure to impress.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of grilled vegetables and fresh herb vinaigrette creates a symphony of flavors that’s both savory and refreshing.
* **Healthy:** Packed with vitamins, minerals, and antioxidants, this salad is a nutritious and delicious way to incorporate more vegetables into your diet.
* **Versatile:** You can customize the vegetables and herbs to your liking, making it easy to adapt to seasonal availability and personal preferences.
* **Easy to Make:** With minimal prep time and simple grilling techniques, this salad comes together quickly and effortlessly.
* **Visually Appealing:** The vibrant colors of the grilled vegetables and fresh herbs make this salad a stunning addition to any table.

## Ingredients

### For the Grilled Vegetables:

* **2 medium zucchini,** sliced into 1/4-inch thick rounds
* **2 bell peppers (red, yellow, or orange),** seeded and quartered
* **1 red onion,** cut into 1/2-inch thick rounds
* **1 pint cherry tomatoes**
* **1 eggplant,** sliced into 1/2-inch thick rounds (optional, salt and drain if desired)
* **1 bunch asparagus,** trimmed (optional)
* **4 tablespoons olive oil,** divided
* **Salt and freshly ground black pepper,** to taste
* **2 cloves garlic,** minced (optional, for extra flavor during grilling)

### For the Fresh Herb Vinaigrette:

* **1/4 cup olive oil**
* **3 tablespoons red wine vinegar**
* **2 tablespoons lemon juice,** freshly squeezed
* **1 tablespoon Dijon mustard**
* **2 tablespoons fresh herbs,** finely chopped (such as parsley, basil, chives, oregano, or a combination)
* **1 clove garlic,** minced
* **1/2 teaspoon honey or maple syrup** (optional, for a touch of sweetness)
* **Salt and freshly ground black pepper,** to taste

### Optional Additions:

* **Feta cheese,** crumbled
* **Goat cheese,** crumbled
* **Toasted pine nuts or slivered almonds**
* **Grilled halloumi cheese**
* **Quinoa or couscous** (for a heartier salad)
* **Balsamic glaze** (for drizzling)

## Equipment

* **Grill** (gas or charcoal)
* **Grill pan or basket** (optional, for smaller vegetables like cherry tomatoes and asparagus)
* **Large bowl**
* **Whisk**
* **Cutting board**
* **Knife**
* **Small bowl or jar** (for the vinaigrette)

## Instructions

### Step 1: Prepare the Vegetables

1. **Wash and dry all vegetables thoroughly.** This is crucial for even grilling and preventing them from steaming instead of charring.
2. **Cut the zucchini, bell peppers, and red onion into appropriate sizes.** Zucchini should be sliced into rounds about 1/4-inch thick. Bell peppers should be seeded and quartered. Red onion should be cut into 1/2-inch thick rounds. For eggplant, slice into 1/2-inch thick rounds. If using asparagus, trim the tough ends.
3. **If using eggplant,** consider salting it to draw out excess moisture. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes. Then, rinse them thoroughly and pat them dry with paper towels.

### Step 2: Marinate the Vegetables (Optional)

1. **In a large bowl, toss the vegetables with 2 tablespoons of olive oil, salt, pepper, and minced garlic (if using).** A light marinade helps to enhance the flavor and prevent the vegetables from sticking to the grill. Ensure all vegetables are evenly coated.
2. **Alternatively, you can brush the vegetables with olive oil just before grilling.** This method works well if you prefer a more subtle flavor.

### Step 3: Prepare the Grill

1. **Preheat your grill to medium-high heat (about 375-450°F or 190-232°C).** Make sure the grill grates are clean. For a gas grill, preheat with all burners on medium-high. For a charcoal grill, arrange the coals in an even layer.
2. **If using a grill pan or basket,** place it on the grill to preheat as well. This is particularly helpful for smaller vegetables like cherry tomatoes and asparagus, as it prevents them from falling through the grates.
3. **Lightly oil the grill grates** to prevent sticking. You can do this by dipping a folded paper towel in oil and using tongs to rub it across the grates.

### Step 4: Grill the Vegetables

1. **Arrange the vegetables on the grill in a single layer.** Avoid overcrowding the grill, as this will lower the temperature and cause the vegetables to steam instead of grill.
2. **Grill the vegetables for 2-4 minutes per side,** or until they are tender and have grill marks. The exact grilling time will depend on the type and thickness of the vegetables. Zucchini, bell peppers, and red onion will typically take longer than cherry tomatoes and asparagus.
3. **For cherry tomatoes and asparagus,** you may want to use a grill pan or basket to prevent them from falling through the grates. Toss them occasionally to ensure they cook evenly.
4. **As the vegetables are grilled, transfer them to a large bowl to cool slightly.**

**Specific Grilling Times (approximate):
**
* **Zucchini:** 3-4 minutes per side
* **Bell Peppers:** 4-5 minutes per side
* **Red Onion:** 3-4 minutes per side
* **Cherry Tomatoes:** 2-3 minutes total (in a grill basket, shaking occasionally)
* **Eggplant:** 4-5 minutes per side
* **Asparagus:** 2-3 minutes total (in a grill basket, shaking occasionally)

### Step 5: Prepare the Fresh Herb Vinaigrette

1. **In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, honey (if using), salt, and pepper.**
2. **Add the fresh herbs and whisk again to combine.**
3. **Taste and adjust the seasonings as needed.** You may want to add more salt, pepper, lemon juice, or herbs to suit your preference.
4. **Alternatively, you can combine all the ingredients in a jar, seal it tightly, and shake well to emulsify.**

### Step 6: Assemble the Salad

1. **Once the grilled vegetables have cooled slightly, roughly chop them into bite-sized pieces.** You can leave the cherry tomatoes whole if you prefer.
2. **Place the chopped grilled vegetables in a large bowl.**
3. **Pour the fresh herb vinaigrette over the vegetables and toss gently to combine.** Make sure all the vegetables are evenly coated with the vinaigrette.
4. **If using, add feta cheese, goat cheese, toasted pine nuts, or grilled halloumi cheese.**
5. **Taste and adjust the seasonings as needed.**

### Step 7: Serve

1. **Serve the Grilled Vegetable Salad with Fresh Herb Vinaigrette immediately or chill it for later.** The salad can be served at room temperature or cold.
2. **Drizzle with balsamic glaze (if using) just before serving.**
3. **Garnish with extra fresh herbs, if desired.**

## Tips and Variations

* **Use a variety of vegetables:** Experiment with different vegetables such as corn on the cob (cut into sections), mushrooms, or artichoke hearts.
* **Add a protein:** Grilled chicken, shrimp, or tofu can be added to make this salad a complete meal.
* **Make it ahead of time:** The grilled vegetables and vinaigrette can be prepared separately and stored in the refrigerator for up to 2 days. Assemble the salad just before serving.
* **Adjust the sweetness:** If you prefer a sweeter vinaigrette, add more honey or maple syrup. If you prefer a tangier vinaigrette, add more lemon juice or vinegar.
* **Add some spice:** A pinch of red pepper flakes can add a touch of heat to the vinaigrette.
* **Grill indoors:** If you don’t have access to an outdoor grill, you can use a grill pan on your stovetop.
* **Roast the vegetables:** If you don’t want to grill the vegetables, you can roast them in the oven at 400°F (200°C) for about 20-25 minutes, or until they are tender and slightly browned.
* **Add grains:** For a more substantial salad, add cooked quinoa, couscous, or farro.
* **Use different herbs:** Experiment with different combinations of fresh herbs to create a unique flavor profile. Rosemary, thyme, or mint can be delicious additions.

## Serving Suggestions

* **As a side dish:** Serve alongside grilled meats, fish, or poultry.
* **As a light lunch:** Enjoy on its own or with a slice of crusty bread.
* **As a topping for grilled bruschetta:** Spoon the salad over grilled bread slices for a flavorful appetizer.
* **As a filling for wraps or sandwiches:** Add the salad to your favorite wraps or sandwiches for a healthy and delicious filling.
* **At a potluck or barbecue:** This salad is a crowd-pleaser and is sure to be a hit at any gathering.

## Nutritional Information (Approximate, per serving)

* **Calories:** 250-350
* **Fat:** 15-25g
* **Saturated Fat:** 2-4g
* **Cholesterol:** 0mg
* **Sodium:** 200-400mg
* **Carbohydrates:** 15-25g
* **Fiber:** 5-8g
* **Sugar:** 5-10g
* **Protein:** 3-5g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Storage Instructions

* **Store leftover grilled vegetable salad in an airtight container in the refrigerator for up to 3 days.**
* **The vinaigrette can be stored separately in the refrigerator for up to 5 days.**
* **The vegetables may become slightly softer upon refrigeration, but the flavor will still be delicious.**
* **It is best to add any cheese or nuts just before serving to prevent them from becoming soggy.**

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen vegetables?**
A: While fresh vegetables are best for grilling, you can use frozen vegetables in a pinch. Thaw them completely and pat them dry before grilling.

**Q: Can I make the vinaigrette ahead of time?**
A: Yes, the vinaigrette can be made ahead of time and stored in the refrigerator for up to 5 days. In fact, making it ahead of time allows the flavors to meld together even more.

**Q: What if I don’t have red wine vinegar?**
A: You can substitute white wine vinegar, apple cider vinegar, or balsamic vinegar.

**Q: Can I use dried herbs instead of fresh herbs?**
A: While fresh herbs are preferred, you can use dried herbs if necessary. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

**Q: How do I prevent the vegetables from sticking to the grill?**
A: Make sure the grill grates are clean and well-oiled. You can also marinate the vegetables with olive oil before grilling.

**Q: Can I add other types of cheese?**
A: Absolutely! Feel free to experiment with different types of cheese, such as mozzarella, provolone, or Parmesan.

**Q: Is this salad gluten-free?**
A: Yes, this salad is naturally gluten-free, as long as you use gluten-free ingredients.

**Q: Can I make this salad vegan?**
A: Yes, this salad can easily be made vegan by omitting the cheese or using a vegan cheese substitute. You can also substitute maple syrup for honey in the vinaigrette.

This Grilled Vegetable Salad with Fresh Herb Vinaigrette is a delightful way to enjoy the flavors of summer. Its versatility and ease of preparation make it a perfect choice for any occasion. So fire up the grill and get ready to savor this fresh and flavorful dish!