Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing. Add Smokey Flavor To Your Veggies By Grilling Them With Smoker Chips. Grill Veggies With Seasoning, Marinades, & Rubs For Epic Charred Flavor. A little bit of fat in the dressing and on the grilled or roasted vegetables (and maybe even in that pat of butter, if you choose to include it) helps your body to absorb the fat-soluble nutrients in the fresh produce.

The Best Grilled Vegetables Recipes on Yummly Remove vegetables from grill and cut into bite-sized pieces. Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the. You can cook Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing

You need 2 of zucchini sliced (1/2 inch thick slices).
It's 1 of butternut squash cubed.
You need 1 of red onion sliced (1/4 thick).
It's 2 tablespoons of olive oil.
You need 1 cup of cherry tomatoes sliced in half.
Prepare 1 cup of fresh spinach cut in strips.
Prepare 1/2 cup of feta cheese crumbled.
Prepare 1/2 cup of kalamata olives halved.
Prepare 1/4 cup of fresh basil chopped.
It's 1/4 cup of fresh parsley chopped.
Prepare of For Dressing:.
Prepare 1/2 cup of olive oil.
It's of Juice of 1 lemon.
It's to taste of Salt.
You need to taste of Pepper.

To add some brightness to the grilled vegetable salad, I made a fresh citrus vinaigrette. The tangy lemon and lime juice, plus adding the zest enhanced the flavors. The sweetness of the corn and hint of honey (or your choice of sweetener) of the dressing balances the vegetables, onions, and shallots in the salad. Paired with a light lemon dressing, creamy goat cheese and crunchy candied pecans, this salad has lot of yummy things going on.

Grilled Vegetable Salad with Roasted Butternut Squash, and a Fresh Herb Lemon Dressing step by step

Turn BBQ on high heat and allow to reach at least 500 degrees F. Preheat oven to 425 degrees F..
Drizzle 1 tablespoon olive oil over butternut squash and add salt and pepper to taste. Line baking sheet with tin foil and bake butternut squash until all sides are golden brown and crispy (about 25-30 min).
Drizzle zucchini and onions with 2 tablespoon olive oil, salt, and pepper. Grill until bottom is charred then flip and grill until the other side is charred (about 3 min on each side).
To assemble, mix zucchini, onions, roasted butternut squash, herbs, spinach, feta, and tomatoes in a large bowl.
Mix the ingredients for the dressing and pour over vegetables. You may need to add more. Add salt and pepper to taste. Enjoy on it’s own, over a bed of lettuce or with a side of your favorite grain!.

Sweet potatoes or winter squash can be used instead of the butternut squash, just be sure to keep an eye on the veggies while roasting as different veggies cook at different rates. Roasted butternut squash fries; Roasted green beans; Roasted potatoes; Roasted potatoes with garlic and herbs; Roasted winter squash with wild rice and cranberries; Salad greens with squash; Sauteed fresh corn; Sauteed zucchini coins; Savory buckwheat pilaf with toasted spices; Seared endive; Shrimp ceviche; Southwest stuffed zucchini; Spicy. Every summer, we seem to grasp onto a new-to-us salad or salad dressing. We end up liking it so much that we add it to the menu almost weekly, and especially when we're entertaining. Tips and what you will need: Butternut Squash can be a easy to work with or a real pain!