Grilled Summer Veggie SaladGrilled Summer Veggie Salad
Grilled Summer Veggie Salad
Grilled Summer Veggie Salad
This colorful confetti-like salad is the definition of easy summer cooking just a quick grill session and a simple toss with vinaigrette and herbs.
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Recipe - Evansville, IN
Grilled Summer Veggie Salad
Grilled Summer Veggie Salad
Prep Time15 Minutes
Servings6
Cook Time15 Minutes
Calories100
Ingredients
3 Campari tomatoes, each cut into 6 wedges
8 oz. asparagus, trimmed
2 ears sweet corn, husked
1 medium zucchini, trimmed and quartered lengthwise
1 medium red onion, peeled and quartered with root attached
1 large orange bell pepper, halved lengthwise with stem attached; remove seeds
6 Tbsp. Fresh Thyme organic Italian vinaigrette dressing, divided
2 Tbsp. Gourmet Garden lightly dried Italian herbs
Directions

3 Campari tomatoes, each cut into 6 wedges 

8 oz. asparagus, trimmed 

2 ears sweet corn, husked

1 medium zucchini, trimmed and quartered lengthwise 

1 medium red onion, peeled and quartered with root attached

1 large orange bell pepper, halved lengthwise with stem attached; remove seeds

6 Tbsp. Fresh Thyme organic Italian vinaigrette dressing, divided

2 Tbsp. Gourmet Garden lightly dried Italian herbs

  1. Preheat grill with a greased grill grate for direct cooking over high heat (450°F). Drain tomato wedges on paper towels; pat dry.
  2. To grill asparagus, thread two long metal skewers through an asparagus spear near the base and middle of spear. Repeat threading remaining asparagus onto the 2 metal skewers in the same fashion to create an asparagus “raft.”
  3. Place the asparagus, corn, zucchini, red onion, and bell pepper in a large rimmed baking pan; brush vegetables with 2 Tbsp. vinaigrette. Transfer vegetables to grill grate; add tomatoes. Grill until slightly charred, turning occasionally. (About 6 minutes for tomatoes; 8 minutes for asparagus; 10 minutes for zucchini, bell pepper, and onion; and 15 minutes for corn.) Return grilled vegetables to baking pan and cool for 10 to 15 minutes.
  4. Cut corn kernel from cobs of corn; place kernels in a large bowl. Remove and discard root from onion and stem from bell pepper. Cut onion, bell pepper, asparagus, and zucchini into 1½-inch pieces; add to corn in bowl.
  5. Add tomatoes wedges, remaining 4 Tbsp. vinaigrette, and dried herbs to vegetable mixture; gently toss to coat. Transfer to a serving platter to serve. 
Nutritional Information

Each serving contains: 100 calories, 4 g fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 180 mg sodium, 15 g carbohydrates, 3 g fiber, 7 g sugar, 3 g protein. Daily values: 0% vitamin D, 2% calcium, 6% iron, 8% potassium.

15 minutes
Prep Time
15 minutes
Cook Time
6
Servings
100
Calories

Shop Ingredients

Makes 6 servings
3 Campari tomatoes, each cut into 6 wedges
Cocktail Tomatoes (campari)
Cocktail Tomatoes (campari) - 16 Ounce
$3.99$0.25/oz
8 oz. asparagus, trimmed
Asparagus
Asparagus - 1.25 Pound
Sale
$3.74 avg/ea was $8.74 avg/ea$2.99/lb
2 ears sweet corn, husked
Non Gmo Sweet Corn
Non Gmo Sweet Corn - 1 Each
2 for $1.00
$0.50 was $0.99
1 medium zucchini, trimmed and quartered lengthwise
Zucchini Squash
Zucchini Squash - 0.75 Pound
$1.12 avg/ea$1.49/lb
1 medium red onion, peeled and quartered with root attached
Red Onions
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
1 large orange bell pepper, halved lengthwise with stem attached; remove seeds
Orange Bell Peppers
Orange Bell Peppers - 1 Each
4 for $5.00
$1.25 was $1.69
6 Tbsp. Fresh Thyme organic Italian vinaigrette dressing, divided
Fresh Thyme Organic Italian Vinaigrette Dressing
Fresh Thyme Organic Italian Vinaigrette Dressing - 12 Ounce
$4.49$0.37/oz
2 Tbsp. Gourmet Garden lightly dried Italian herbs
Italian Herbs Lightly Dried Bowl
Italian Herbs Lightly Dried Bowl - 0.35 Ounce
$5.49$15.69/oz

Nutritional Information

Each serving contains: 100 calories, 4 g fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 180 mg sodium, 15 g carbohydrates, 3 g fiber, 7 g sugar, 3 g protein. Daily values: 0% vitamin D, 2% calcium, 6% iron, 8% potassium.

Directions

3 Campari tomatoes, each cut into 6 wedges 

8 oz. asparagus, trimmed 

2 ears sweet corn, husked

1 medium zucchini, trimmed and quartered lengthwise 

1 medium red onion, peeled and quartered with root attached

1 large orange bell pepper, halved lengthwise with stem attached; remove seeds

6 Tbsp. Fresh Thyme organic Italian vinaigrette dressing, divided

2 Tbsp. Gourmet Garden lightly dried Italian herbs

  1. Preheat grill with a greased grill grate for direct cooking over high heat (450°F). Drain tomato wedges on paper towels; pat dry.
  2. To grill asparagus, thread two long metal skewers through an asparagus spear near the base and middle of spear. Repeat threading remaining asparagus onto the 2 metal skewers in the same fashion to create an asparagus “raft.”
  3. Place the asparagus, corn, zucchini, red onion, and bell pepper in a large rimmed baking pan; brush vegetables with 2 Tbsp. vinaigrette. Transfer vegetables to grill grate; add tomatoes. Grill until slightly charred, turning occasionally. (About 6 minutes for tomatoes; 8 minutes for asparagus; 10 minutes for zucchini, bell pepper, and onion; and 15 minutes for corn.) Return grilled vegetables to baking pan and cool for 10 to 15 minutes.
  4. Cut corn kernel from cobs of corn; place kernels in a large bowl. Remove and discard root from onion and stem from bell pepper. Cut onion, bell pepper, asparagus, and zucchini into 1½-inch pieces; add to corn in bowl.
  5. Add tomatoes wedges, remaining 4 Tbsp. vinaigrette, and dried herbs to vegetable mixture; gently toss to coat. Transfer to a serving platter to serve.