Grilled Marinated Vegetable Salad 🥗

Introduction:

This Grilled Marinated Vegetable Salad is not just a side dish; it’s a culinary masterpiece crafted from the freshest ingredients, marinated to perfection, and grilled to bring out the natural flavors. Created by my neighbor Ceci, this recipe is a delightful addition to any meal, whether you’re savoring grilled chicken, fish, or any other BBQ delight. With its vibrant colors and tantalizing aroma, it’s bound to steal the spotlight on your dinner table. The best part? You can prepare it in the morning, allowing the flavors to meld beautifully until dinner time. So fire up your grill and let’s embark on a culinary adventure!

Recipe Details:

• Category: Vegetable
• Keywords: Low Protein, Low Cholesterol, Weeknight
• Servings: 8
• Calories per Serving: 172.7
• Total Fat: 7.9g
• Saturated Fat: 1.2g
• Cholesterol: 0mg
• Sodium: 317.8mg
• Carbohydrates: 24.6g
• Fiber: 5.5g
• Sugar: 16.9g
• Protein: 5g
• Prep Time: 25 minutes
• Cook Time: 8 hours (includes chilling time)
• Total Time: 8 hours 25 minutes

Ingredients:

Instructions:

1. Prepare the Marinade:

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   • In a small bowl, stir together 1 tablespoon of olive oil, honey, salt, and pepper until well blended. Set aside.

2. Prep the Vegetables:

   • Slice the zucchini and squash into thin rounds.
   • Cut the bell peppers into 1-inch pieces.
   • Trim the green beans.

3. Marinate the Vegetables:

   • Toss the sliced zucchini, squash, and bell peppers in 2 tablespoons of olive oil until evenly coated.
   • Toss the green beans with the remaining 1 tablespoon of olive oil.

4. Grill the Vegetables:

   • Preheat your grill to medium-high heat (350 to 400 degrees Fahrenheit).
   • Using a grill wok, grill the zucchini, squash, and bell peppers, covered with the grill lid, for 5-7 minutes, stirring occasionally, until the vegetables are tender.
   • Similarly, grill the green beans in the wok, covered with the lid, for 5-7 minutes until they are tender and slightly charred.

5. Marinate and Chill:

   • Once the vegetables are grilled to perfection, toss them with the prepared honey mixture until they are coated evenly.
   • Cover the bowl and chill the marinated vegetables in the refrigerator for at least 8 hours, allowing the flavors to meld and intensify.

6. Serve and Enjoy:

   • When you’re ready to serve, transfer the chilled vegetable salad to a serving dish.
   • Garnish with fresh herbs if desired, and enjoy alongside your favorite grilled meats or as a standalone delight!

Notes:

• Customization: Feel free to mix and match your favorite vegetables to suit your taste preferences. Sliced Portobello mushrooms make an excellent substitution for green beans.
• Grilling Options: If you don’t have access to an outdoor grill, you can easily grill the vegetables in batches using a countertop grill machine.
• Make-Ahead: This salad can be prepared in advance, making it perfect for meal prepping or entertaining guests.
• Nutritional Information: With its low protein and low cholesterol content, this vegetable salad is not only delicious but also nutritious, making it an ideal choice for weeknight dinners and special occasions alike.

Indulge in the vibrant flavors of this Grilled Marinated Vegetable Salad, and elevate your dining experience with every crunchy bite!