An array of grilled vegetables tossed with a lemon-thyme vinaigrette & topped with shaved Parmesan. Delicious served warm or at room temperature.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 6
Author: Adapted from AFarmGirlsDabbles Grilled Vegetable Salad
Equipment
Grill pan or screen recommended
Ingredients
Grilled Vegetable Salad
3 earssweet corn, husked and silk removed
2mediumzucchini, ends trimmed and quartered lengthwise
2mediumyellow summer squash, ends trimmed and quartered lengthwise
2largebell peppers (I used 1 red & 1 yelllow) cut into quartered, seeds and ribs removed
1bunchasparagus, woody ends removed (use medium-thick to thick spears)
olive oil or olive oil cooking spray
kosher salt and freshly ground black pepper, to taste
1cuphalved cherry tomatoes
shaved Parmesan to finish (crumbled blue cheese is another option)
Lemon Thyme Vinaigrette
1/2cuplemon juice
1/4cuphoney
1tbspDijon mustard
1/3cupolive oil
1 1/2tbspminced shallot
2tspfresh minced thyme
1/4tspkosher salt
1/8tspfreshly ground black pepper
Instructions
Lemon Thyme Vinaigrette
Combine all salad ingredients in a jar or salad dressing shaker and shake to combine. Can be prepared a few days in advance.
Grilled Vegetable Salad
Arrange each type of vegetable in a single layer on a baking sheet and toss with a tsp or so of olive oil or spray with olive oil cooking spray, then toss to coat. Season to taste with salt and pepper and toss again. Then move the vegetable to another baking sheet and repeat the process with the rest of the vegetables, keeping each vegetable grouped together on the 2nd baking sheet. This will make the grilling process easier.
Heat grill to about 400 degrees and grill each vegetable until lightly browned and to your preferred degree of tenderness. I recommend using a grill pan or screen for the asparagus. The approximate cook time per vegetable on my grill was 10-15 minutes for the asparagus, peppers, zucchini, and summer squash. The sweet corn took approximately 20-25 minutes. I estimated 45 minutes for total cook time, assuming the vegetable would be cooked in batches.
Remove vegetables from grill. When cool enough to handle, cut asparagus, peppers, zucchini, and squash into bite-sized pieces. Cut kernels from cobs. Place vegetables in a shallow bowl and add halved cherry tomatoes.
Drizzle with the desired amount of Lemon Thyme Vinaigrette, season with additional salt and pepper, if desired, and toss gently to combine. Top with shaved Parmesan and serve warm or at room temperature.
Notes
There will be extra vinaigrette which can be used on a green salad or drizzled on other cooked vegetables. Will keep for a few weeks refrigerated.