Recipe courtesy of Jamie Deen
Episode: Summer Party
Save Recipe Print
Total:
25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat a grill or grill pan on medium-high heat.

Add the tomatoes, zucchini, red and yellow bell peppers and onions to a large rimmed baking sheet and drizzle liberally with the olive oil. Sprinkle evenly with salt and pepper, tossing to coat all the veggies in the oil. Place in a grill basket and grill until tender and lightly charred, about 5 minutes per side. If using an indoor grill pan, you will need to grill in two batches to avoid overcrowding the pan and steaming the veggies.

Remove the charred vegetables to a cutting board and rest until cool enough to handle. Chop into bite-size pieces. Add the chopped vegetables, arugula and basil to a large bowl. Drizzle with the balsamic and a small drizzle of olive oil, season with some salt and pepper and toss it all together.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Guy Fieri

Shrimp Salad

Recipe courtesy of Ina Garten

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Greek Salad

Recipe courtesy of Ina Garten

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword