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.
There’s a lot of chopping that goes into this salad, so check out my “Chopping Tips” to speed up the process. You will be glad you did. If the dinner-hour is as crazy for you as it is at my house, do your chopping and marinate the veggies earlier in the day. They taste better the longer they marinate anyways.
The veggies have the best flavor when they are grilled on an electric griddle or inside a cast-iron skillet made for an outdoor grill. I have used a big skillet on my stovetop, and the flavor is still good, but not great.
For potlucks, I mix everything together with dressing so it is easier to serve a large group. At home, however, 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 paired the salad with garlic cheese bread to make it a complete meal. Enjoy!