Balsamic Grilled Vegetable Salad
A colorful and healthy salad featuring grilled vegetables marinated in balsamic vinegar, perfect for summer gatherings.
Ingredients
For the salad
- 4 cups assorted vegetables (e.g., zucchini, bell peppers, eggplant, mushrooms) Choose a variety of colorful vegetables.
- 1/4 cup balsamic vinegar Adds tangy flavor to the salad.
- 2 tablespoons olive oil Used for marinating the vegetables.
- 1/2 cup sun-dried tomatoes Adds sweetness and texture.
- 1/2 cup feta cheese Optional, can be omitted for a vegan version.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon pepper Adjust to taste.
- 2 tablespoons herbs (e.g., basil or oregano) Fresh herbs enhance flavor.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Add the sliced vegetables to the marinade and let them soak for about 15-30 minutes.
Grilling
- Grill the marinated vegetables until tender and slightly charred, about 10 minutes, turning occasionally.
- Remove from the grill and let cool slightly.
Serving
- In a serving bowl, toss the grilled vegetables with sun-dried tomatoes and feta cheese.
- Serve warm or at room temperature.
Notes
This salad is best served fresh, warm, or at room temperature. It pairs well with grilled meats or can be enjoyed alone. Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can reheat gently in the microwave.