Delicious Grilled Veggie Salad Recipe

There’s one way to get everyone to eat more vegetables – make them taste irresistible! My secret is to grill vegetables that might not be a crowd’s most favorite choice and dress them so that they’re sweet and compliment the meal so well that they go back for seconds. That’s where this Grilled Veggie Salad comes in. I guarantee you that you’ll run out and have guests begging for more!

Ideally, I want my guests to rave about the gluten free food that’s served and ask for the recipes. I’m certainly not offended if that doesn’t happen, but it’s pretty uncommon that I’m not stalked post-dinner or party by at least one person kindly asking how I made a certain dish. Just this morning a friend sent me a text raving about my Pan-Browned Chicken recipe along with some zucchini I sautéed in the chicken drippings. (Actually, this Grilled Veggie Salad would go great with that chicken too!)

One of the reasons this happens (and I’m certainly not going to spend this post claiming to be the most amazing cook ever) is because I focus on real food that happens to be gluten free. If you’ve been a part of my community for a long time now, you know that this is a big piece of the philosophy by which I live and cook. Simply replacing all your old gluten-filled favorites with the gluten-free version is typically the most surefire way to have friends and family refuse to eat your food. I’ve worked with enough clients and witnessed enough situations to know that this is typically the single biggest issue a “normal” eater will have with gluten free food. It simply doesn’t take the same.

However, if gluten wasn’t supposed to be there in the first place, no one is missing anything… not even the gluten. And they love the meal for what it is and all it’s flavors.

Before you walk down that road in your mind saying that you’re a lost cause cook, just stop. Until a few years ago, I didn’t cook all that much. I spent a lot of time relaying on my wonderful mom to make me family favorites. And frankly, I count my gluten sensitivity diagnosis as being a blessing because without it I might still not cook. But because of how horrid the gluten free bread was back in 2008 and all the nasty ingredients still in it today, I had to make some changes and left the culture of sandwich-eating.

So as you look over this recipe, know that you can make this. Know that no matter how bad of a cook you think you are and how impossible it seems to learn to cook, making food taste good is a practice just like learning to ride a bik. It takes time, repetition, and above all else… you’ve just got to stop being so afraid to cook thinking that everything will go wrong. In the words of a dear friend, there are worse things in life than ruining a dish.

Grilled Veggie Salad Recipe

Grilled Veggie Salad is a fast, easy, healthy side dish that people will love. It adds a little something extra taste-incentive that will get those who don’t generally gravitate toward veggies to actually eat them (and ask for seconds). This recipe is gluten free, dairy free, soy free, nut free, egg free, vegan, and paleo. It’s also very simple for me to ask my husband to grill the veggies (so that he does most of the work) and then I simply cut and assemble the dish in less than 10 minutes. It will keep in the fridge for a couple of days if you even have any leftovers.

This is a must-make recipe for the summer, but you can easily make it without a grill! Yep, that’s right… if you have a grill pan or if you’re like me an bought a grill pan for your stovetop, then you can easily make this dish at any time of year.

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Delicious Grilled Veggie Salad Recipe

There’s one way to get everyone to eat more vegetables – make them taste irresistible! My secret is to grill vegetables that might not be a crowd’s most favorite choice and dress them so that they’re sweet and compliment the meal so well that they go back for seconds.

Course Salad

Cuisine International

Gluten Free Courses Gluten Free Salads, Sauces & Dips

Prep Time 15 Minutes

Cook Time 3 Minutes

Ingredients

• 2 Zuccini sliced in 1/2-inch thick slices lengthwise
• 2 Yellow Squash sliced in 1/2-inch slices lengthwise
• 2 Bell Peppers top & seeds removed, then quartered
• 1 Lb Green Beans tops removed and snapped in half
• 2 Tbsp olive oil (plus extra for grilling)
• 1 Tbsp Red Wine Vinegar
• 1/2 Tsp sea salt
• white pepper To taste
• 1 Tsp garlic powder (Granules)

Instructions

1. Heat your grill until it's hot. If you have an indoor grill pan, that will also work well too.
2. Use the extra olive oil in a small bowl, and brush it over the side of the veggies that will be placed face down. Place however much will fit on your grill and allow them to cook until you see grill marks appear.
3. Meanwhile, fill a pot with an inch of water, place your steaming basket inside, cover with a lid and turn the heat to medium. Once the water heats up, add your green beans, recover, and steam for about 3 minutes or until tender. When done, put the green beans in the serving bowl.
4. Back to the grill -- when you see grill marks and the texture of the veggies starts to soften, brush the top of the cooking veggies with oil and then flip them over.
5. If you cannot cook everything at the same time, grill the veggies in batches.
6. Once a veggie slice is grilled, remove it, slice the veggies into 1-inch strips and move to a covered bowl to keep warm.
7. When all of the veggies are cooked, slicked and in a bowl, add additional olive oil, red wine vinegar, salt, pepper and garlic. Combine well.
8. Adjust seasonings and vinegar to your liking. Serve!