Chopped Grilled Summer Salad

Total Time:
40 min
Prep:
25 min
Inactive:
5 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • One 10.5-ounce container grape tomatoes
  • 2 small zucchini, sliced longwise into 1/2-inch pieces
  • 1 red bell pepper, ribs removed, sliced into quarters
  • 1 yellow bell pepper, ribs removed, sliced into quarters
  • 1/2 medium red onion, sliced
  • 1/4 cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 3 handfuls arugula
  • 1/4 cup roughly chopped fresh basil leaves
  • 1 tablespoon balsamic vinegar
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.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes