Jump to recipeTip: If using wooden skewers, soak them in water for 30 minutes before adding the vegetables.
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
35 mins
Once summer hits, I absolutely cannot eat this big, beautiful grilled veggie salad often enough. I made it a few years ago on my Food Network show and now I crave it constantly! It has a gorgeous array of color and flavor with zucchini, squash, peppers, onions, and mushrooms, and it looks so pretty on a big platter. The veggies are grilled until they’re a little charred, then tossed with olive oil, fresh lemon juice and zest, feta cheese, and a combo of fresh herbs straight from the garden—oregano, mint, and parsley. It’s bright, beyond delicious, and goes great with everything from burgers to grilled chicken to a cowboy steak! Even if you’re not a big veggie lover, I have a feeling this salad may change that. Grilled vegetable recipes are what summer is all about!
Why do you cook the vegetables on skewers?
Skewers make the vegetables much easier to manage on the grill since you can turn several pieces at once instead of flipping lots of small chunks and worrying about them falling through the grates. I’m a big fan of kebab recipes for this very reason! The key is keeping each vegetable on its own skewer. Mushrooms, peppers, onions, zucchini, and squash all cook a little differently, so separating them helps each one become tender and lightly charred at just the right pace.
Can you make a grilled veggie salad ahead of time?
You can chop the vegetables and mix the oil and seasoning up to 1 day in advance. Store each chopped vegetable in a separate airtight container in the refrigerator, and keep the seasoned oil in its own container in the fridge as well. The skewers can be assembled a few hours ahead and kept covered in the refrigerator until ready to grill. For the best flavor and texture, grill the vegetables and assemble the salad close to serving time.
How long does leftover grilled veggie salad last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables will soften as they sit and release some liquid, but the flavors will continue to develop. Serve chilled or let sit at room temperature for 15 to 20 minutes before serving.
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Ingredients
- 8 oz. small cremini mushrooms, stems trimmed, halved
- 1 orange bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 small red onion, halved, then cut into sixths
- 1 medium zucchini, cut into 1/2-inch-thick half-moons
- 1 medium summer squash, cut into 1/2-inch-thick half-moons
- 1 Tbsp. Italian seasoning
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 to 1 tsp. crushed red pepper flakes
- 1/4 cup plus 3 Tbsp. olive oil, plus more for the grill
- Zest and juice of 2 lemons
- 6 oz. crumbled feta (about 1 1/2 cups)
- 1/4 cup fresh mint
- 1/4 cup fresh oregano
- 1/4 cup fresh parsley
Directions
- Step 1Thread the mushrooms, orange bell pepper, green bell pepper, onion, zucchini, and summer squash onto separate skewers.
- Step 2In a small bowl, combine the Italian seasoning, salt, black pepper, red pepper flakes, and 1/4 cup of the olive oil. Brush the kebabs all over with the oil mixture.
- Step 3Preheat a grill or grill pan to medium high and oil the grates. Grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
- Step 4Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the mint, oregano, and parsley. The salad can be served warm or chilled.
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