Grilled Vegetable Salad with Goat Cheese
Tender marinated zucchini, summer squash, mushrooms, and red onions are grilled to smoky perfection, and topped with tangy goat cheese in this delish grilled vegetable salad. Serve it as a salad, a side dish, or a light summer entree.
Servings: 8
Ingredients
Marinade:
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- ¼ cup chopped fresh parsley, more for garnishing
- 1 teaspoon lemon zest
- ¼ cup lemon juice (about 1 lemon)
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes, or to taste
Salad
- 2 zucchini, cut into 1-inch half moons (about 16 ounces)
- 3 summer squash, cut into 1-inch half moons (about 32 ounces)
- 8 ounces mushrooms, halved
- 1 large red onion, unpeeled, halved from top to bottom (see note if using grill basket)
- 4 ounces goat cheese, crumbled
Instructions
If using grill basket:
- Combine garlic, herbs, red pepper flakes, lemon juice, lemon zest, vinegar, oil and red pepper flakes (optional) in a bowl.3 cloves garlic, minced, 1 tablespoon chopped fresh rosemary, ¼ cup chopped fresh parsley, more for garnishing, 1 teaspoon lemon zest, ¼ cup lemon juice, ¼ cup red wine vinegar, ½ cup olive oil, ½ teaspoon red pepper flakes, or to taste
- Place zucchini, summer squash, and mushrooms in a large zip-top bag and pour marinade over them. Seal bag and marinate for 30 minutes to 3 hours.2 zucchini, cut into 1-inch half moons, 3 summer squash, cut into 1-inch half moons, 8 ounces mushrooms, halved
- Heat grill to high (500ºF).
- Peel onion, and cut into thin vertical slices (about ¼ inch). Add onions to a grill basket. Grill for 5 minutes before removing vegetables from marinade (reserve marinade) and adding them to the grill basket. Grill for 8 to 10 minutes, tossing occasionally with tongs, or until zucchini and squash are tender. Carefully transfer vegetables to bowl1 large red onion, unpeeled, halved from top to bottom
- Taste and season with salt, pepper, and a sprinkle of the marinade if desired. Sprinkle with crumbled goat cheese and serve.4 ounces goat cheese, crumbled
If using skewers:
- Combine garlic, herbs, red pepper flakes, lemon juice, lemon zest, vinegar, and oil in a bowl.
- Place the zucchini, squash, and mushrooms in a large zip-top bag and pour marinade over them. Seal bag and marinate for 30 minutes to 3 hours.
- Meanwhile, soak 8 to 10 wooden skewers in water for at least 30 minutes.
- Heat grill to high (500ºF). Place onion halves directly on grill and grill for 10 to 15 minutes or until charred. Place them in a bowl and cover with plastic wrap to steam.
- Remove vegetables from marinade (reserve marinade) and place on skewers. Grill for 4 to 5 minutes on each side or until tender.
- Peel onions and slice. Remove vegetables from skewers and toss with onions in a bowl. Taste and season with salt, pepper, and a sprinkle of the marinade if desired.
- Sprinkle with crumbled goat cheese and serve
Video
Notes
- Experiment with different veggies. Try bell peppers, broccoli, asparagus, green beans, Brussels sprouts, eggplant, etc.
- Vegetarian: Add canned beans (garbanzo or cannellini), rinsed and drained to make it a main course salad.
- Cheese: Change it up with feta, fresh mozzarella, or Parmesan cheese.
- Oven method: Roast the vegetables in your oven instead at 425°F for 15 to 20 minutes or until tender and lightly browned.
Nutrition
Calories: 203kcal | Carbohydrates: 9g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 589mg | Fiber: 3g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 37mg | Calcium: 57mg | Iron: 1mg
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