This grilled vegetable salad is crisp, colorful, and loaded with summer flavor.
Zucchini, peppers, asparagus, red onion, and tomatoes are tossed in a seasoned dressing and grilled until tender-crisp. Garnished with feta cheese and pine nuts, this grilled salad is a vibrant, guilt-free dish.
Holly’s Highlights From Garden To Grill
- Flavor: Smoky grilled veggies topped with tangy feta have that classic BBQ flavor.
- Skill Level: This dish is uber-easy, and nothing needs to be peeled! Just prep, season, and grill.
- Recommended tools: A grill basket or mat is helpful to keep veggies from falling into the grill grates.
- Serving suggestions: Enjoy as a vegetarian main dish or a side to grilled shrimp kabobs.
Grill-Worthy Ingredients
- Vegetables: Choose a medley of the freshest keto-friendly veggies for the best flavor and presentation. Zucchini, peppers, asparagus, red onion, and tomatoes are a great start. Campari tomatoes are also known as ‘tomatoes on the vine’ but Romas are a great substitute because they’re extra meaty and will stay firm on the grill.
- Dressing: Olive oil, balsamic vinegar, lemon juice, and Italian seasoning are all you need to infuse grilled veggies with flavor. A simple garlic herb blend is also a great choice.
- Cheese & Nuts: Tangy feta makes the flavor of savory grilled veggies pop, but blue cheese crumbles or a simple sprinkle of parmesan cheese work too. Pine nuts, pistachios, walnuts, sunflower seeds, or pumpkin seeds offer crunch and a healthy dose of flavorful fat.
- Veggie Variations: Mushrooms, halved Brussels sprouts, broccoli, cauliflower, or any keto-favorite veggie can be mixed and matched in this recipe. Fresh herbs like a sprig of rosemary, thyme, basil, or oregano can be used as a garnish.
Sizzling Salad Tips
- Be sure the grill is ready to cook so the veggies get charred edges.
- Grilled vegetable salad is perfect to make once other mains like chicken, steak, or have been BBQed and are resting. Take care to keep an eye on them as they will cook quickly.
Second Day Salad Solutions
Store extra grilled vegetable salad in a covered container in the refrigerator for up to 4 days. Enjoy them chilled on top of a green salad or add them to a low-carb wrap with leftover chicken or steak for a delicious grab-and-go lunch.
Delicious Low Carb Salad Recipes
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Grilled Vegetable Salad
Equipment
Ingredients
- 1 small zucchini sliced ½-inch thick
- 1 bell pepper quartered
- 12 small spears asparagus trimmed
- ½ red onion quartered
- 4 campari tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley chopped
Other
- ¼ cup feta cheese
- 2 tablespoons pine nuts (or walnuts), toasted
Instructions
- Combine vegetables with olive oil, lemon juice, seasoning, and salt.
- In a small bowl combine olive oil, balsamic vinegar, and fresh parsley. Set aside.
- Preheat the grill to medium high, about 400°F.
- Add the vegetables to the preheated grill, cooking just until tender. Remove the vegetables as they cook and place on a plate.
- Once the vegetables are cooked, transfer them to a cutting board and cut into bite sized pieces.
- Place the vegetables in a bowl and toss with the dressing until combined. Sprinkle with feta cheese and serve warm or at room temperature.
Notes
- Preheat the BBQ to medium-high before cooking, to keep grilled vegetables crisp. They will cook quickly, so be sure to keep an eye on them and remove them after 3-5 minutes.
- If using a grill mat or basket, vegetables can be chopped before cooking. Stir them while grilling and remove promptly when charred and tender.
- Keep leftovers in an airtight container in the refrigerator for 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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