I’ve been turning on my BBQ grill quite often lately. How about you? It’s a nice way to keep the kitchen and the house cool, by bringing the cooking outdoor. Plus, I really enjoy the charred and BBQ flavor from grilling. The next time you plan to grill, get a bunch of vegetables for grilling too. They make wonderful side dish, such as this Grilled Vegetables Salad.
Tip of the day: Grilled the vegetables before the meat. So you can prepare this salad while the meats cook. It’s really simple to grill vegetables and it’s nice to pair this salad with a clean and light "dressing”. In this recipe, I used romaine lettuce, zucchini, yellow squash, fresh corns, tomatoes, avocado, and dress it with lime zest, lime juice, green onion and fresh cilantro. You can grill your favorite vegetables here and just add them in. I used these produces as they are all in season now. Nothing better and more fresh than to get the produces that are in season and bountiful!
I hope you enjoy today’s simple and healthy recipe. Until next time, take care and happy grilling. Have fun and stay safe for the rest of the summer.
Grilled Vegetable Salad: (Printable Recipe)
1 romaine lettuce, cut in half, lengthwise
1 zucchini, cut at an angle into 1/2-inch slices
1 yellow squash, cut at an angle into 1/2-inch slices
2 ears of fresh corns
2 large tomatoes, diced
1 California avocado, diced
2 limes, zest and juiced
1 green onion, chopped
1/4 fresh cilantro, chopped
kosher salt and freshly ground pepper
Preheat the BBQ grill to high heat. Place romaine lettuce, zucchini, and yellow squash, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Gently toss to make sure all vegetables are coated. Grill the vegetables until nicely charred. The corns take the longest time because of the round surface. Make sure to turn them often (every 1-2 minutes) to avoid burning. Grill the zucchini and yellow squash for a minute or two per side. The romaine lettuce only takes about 30 seconds to a minute on each side. When vegetables are nicely charred, remove from heat and place them back to the baking sheet.
When the vegetables cooled off a bit to handle, cut of the corn kernels from the corns and place in a large mixing bowl. Cut the zucchini and yellow squash into 1/2-inch dices; then cut the romaine lettuce into bite size pieces. Place all vegetables into the mixing bowl, including the tomatoes and avocado. Add lime zest, lime juice, green onion, and cilantro; gently toss to coat. Add salt and pepper to taste.