Rainbow Charred Vegetable Salad

Grilling isn’t just reserved for meats! If you’re looking to add a burst of flavor and a healthy touch to your next outdoor barbecue, make this Rainbow Charred Vegetable Salad!

When it comes to summer grilling, it’s easy to think of sizzling steaks or juicy burgers. However, it’s time to elevate your grill game and add charred vegetables to your summer menu. Made with Pure Flavor® Aurora Bites Mini Sweet Peppers, this charred vegetable salad will make your tastebuds dance!

This Rainbow Charred Vegetable Salad is an excellent choice for those seeking a healthy and nutritious diet. It’s full of essential vitamins, minerals, and antioxidants, and grilling vegetables helps to retain these valuable nutrients. This salad pairs perfectly with lean proteins, whole grains, and other nutrient-dense foods to create a wholesome and satisfying meal!

Another colorful and delicious side dish that my family loves is Creamy Vegetable Risotto. Made with a simple creamy sauce and green veggies, it goes with any meal!

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

• Pure Flavor® Aurora Bites Mini Sweet Peppers 
• Red Onion
• Zucchini
• Seasoned Olive Oil and Vinegar Dressing
• Feta Cheese

Tools You’ll Need

• Large Mixing Bowl
• Chef’s Knife
• Measuring Cup
• Grill Tongs
• Grill Basket

Why You’ll like this Recipe

• This salad is versatile and can be paired with various dishes!
• It’s low in calories, high in fiber, and packed with essential nutrients!
• It’s super easy to prepare with simple ingredients!
• It’s a beautiful salad, full of lots of color and textures, and absolutely delicious!

How to Make this Recipe

1. In a large bowl, toss the vegetables with half of the dressing. Season with salt and black pepper. 

2. Pour the coated vegetables onto a vegetable grill basket. Grill on direct heat until vegetables are tender and slightly charred, about 10 to 15 minutes. Stir the vegetables every 5 minutes to ensure even charring.

3. Transfer the vegetables to a serving bowl. Drizzle the remaining dressing on top and sprinkle with feta cheese.

Tips and Substitutions

• You add more vegetables to this blend. Firmer vegetables such as eggplant, and corn on the cob tend to hold up well on the grill. Asparagus, mushrooms and cherry tomatoes are also fantastic choices.
• If you have leftovers, you can reheat them on the stovetop, in the oven at a low temperature or in the air fryer. You can also reheat them in the microwave, but note that they may lose some texture and crispness.

Storage

• Allow the grilled vegetables to cool completely at room temperature before storing them. Place in an air tight container and refrigerate up to 2-3 days. Due to the compromise in texture, it is not recommended to freeze and thaw.

Frequently Asked Questions

• How hot should my grill be set to before grilling the vegetables?
  • Preheat your grill to medium-high heat (around 375-400°F). Place your vegetables directly on the grates and cook for a few minutes on each side until they develop a beautiful char. Keep a close eye on them to prevent burning.
• Should I use direct or indirect heat for grilling these vegetables?
  • It’s more ideal to grill firmer vegetables like those used in this recipe over medium-high direct heat for a few minutes on each side. Denser vegetables like potatoes or larger cuts may benefit from indirect heat grilling, allowing them to cook more slowly and evenly.
• How do I prevent the vegetables from sticking to the grill basket? A:
  • If you coat the vegetables well with the olive oil and vinegar e dressing, the vegetables shouldn’t stick to the grill basket.
• How do I know when grilled vegetables are done?
  • Grilled vegetables are typically done when they become tender and develop a slight char or grill marks. You can use a fork or skewer to test their tenderness.

More Recipes Like This 

• Marinated Vegetable Salad
• Grilled Veggie Kabobs
• Tropical Skewers
• Mini Buffalo Chicken Stuffed Peppers