Grilled Vegetable Salad with Homemade Balsamic Vinaigrette

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This salad is insanely delicious. It can get a bit labor intensive to grill all the ingredients so – I recommend that you grill a lot & keep it in the fridge for salads over a few days. The ingredients are really up to you. You can add other veggies or lose the ones I used that you do not care for. I used romaine lettuce. You can use any lettuce or combo that you prefer. One thing I suggest it that you be careful not to overdress the salad. The balsamic outlined here is light & delicious but you can use any other of your favorite dressings. You could also add grilled shrimp or chicken or salmon or even canned tuna. Hard boiled eggs or some olives could be nice, too. Let your imagination carry you away. I used this Italian dressing to grill my vegetables but you can just use olive oil if you want.

Here are the veggies I grilled:

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Grilled Vegetable Salad

INGREDIENTS

Olive oil (or some oil-based dressing – like Italian)

Lettuce of your choice

Tomatoes – chopped

Avocado – sliced or chopped

Eggplant – sliced

Zucchini – sliced

Yellow squash – sliced

Red, yellow and/or orange bell peppers – halved & seeded

Mushrooms

Carrots

Red onion – sliced

Red potatoes – boiled until tender & halved

Cheese of your choice – I used fresh mozzarella (feta would be very nice, too)

DIRECTIONS

Grill all your ingredients except the lettuce, avocado & tomato & cheese. Remove corn husk & cut corn off the cob. Chop the cooled vegetables & assemble your salad & dress lightly with balsamic vinaigrette (recipe below).