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Grilled Vegetable Salad

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“Another one of Southern Living's top 10 favorites. This salad can be eaten immediately after grilling or chilled. Either way is delicious. Note: This recipe works exclusively for grillling. Oven roasting doesn't produce the same results.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 13 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 teaspoon dried Italian seasoning
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 12 teaspoons molasses (can substitute dark Karo)
  • 12 lb carrot, scraped
  • 1 red pepper, seeded
  • 1 yellow pepper, seeded
  • 2 zucchini
  • 2 yellow squash
  • 1 large onion

Directions

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

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