Gluten-FreeRecipesSalads

Grilled Balsamic Vegetable Salad

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This is the heartiest of all hearty salads, and a hit at barbecues and potluck dinners! It is a modification of California Pizza Kitchen’s Roasted Vegetable Salad.

Grilled Balsamic Vegetable Salad

Course Salad
Cuisine Mediterranean
Keyword california pizza kitchen salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 people
Author heartysmarty

Ingredients

Grilled Vegetables

  • 1-2 Cups asparagus or green beans whichever is in season
  • 1 Red bell pepper chopped
  • 2 small zucchini squash chopped
  • 1 Cup frozen corn
  • 1 15 oz. can artichokes in brine

Salad

  • Romaine lettuce chopped
  • 1/4 cup green onions chopped fine
  • 1/3 Cup sundried tomatoes
  • 1 avocado chopped

Vegetable Marinade:

  • 1/4 Cup olive oil
  • 1 Tablespoon soy sauce I use BRAGG Liquid Aminos for my Gluten-Free friends
  • 1/2 teaspoon cumin
  • dash of cayenne pepper

Balsamic Dijon Dressing:

  • 1/2 Cup olive oil
  • 1/3 Cup Balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons minced fresh garlic
  • salt and pepper to taste

Instructions

  1. Chop all the veggies except avocadoes. Combine the green beans, bell pepper, zucchini, corn, and artichokes into a large bowl.  Prepare the vegetable marinade in a jar with a lid. Give it a few shakes and pour it over the veggies. Let it marinade while you prepare the Balsamic Dressing.
  2. On an electric griddle grill the veggies until the asparagus (or green beans) are crisp-tender, about 10 to 15 minutes.  Stir frequently so vegetables cook evenly/ Let them cool for 5 minutes and serve over a bed of romaine lettuce, topped with green onions, avocado chunks, sundried tomatoes, and 1/8 to 1/4 Cup of dressing. (Don't use ALL the dressing you made. It will be too greasy. Save some for another salad some other time.)

Recipe Notes

Pro tip: Chop your vegetables a couple hours before you need them (or just before the mass chaos of the dinner hour begins). The longer they marinate, the better they taste.

Also, I have cooked the vegetables in both a stovetop skillet and the electric griddle. They both taste great, but the griddle allows for better flavor and crisp texture. You could also use a wok as well, but the vegetables still won't have that smokey grilled flavor like they do with a griddle.

For potlucks, I mix everything together with dressing so it is easier to serve a large group. At home, we always have leftovers, so I serve the veggies on a bed of lettuce. This allows us to eat it the next day without soggy lettuce. I pair this salad with garlic cheese bread to make it a complete meal.

There’s a lot of chopping that goes into this salad, so check out my “Chopping Tips” to speed up the process.

Dinner pre-prep

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