Grilled Vegetable Ranch Salad Recipes

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BIG GRILLED VEGGIE SALAD



Big Grilled Veggie Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

8 ounces small cremini mushrooms, stems trimmed, halved
1 medium zucchini, cut into 1/2-inch-thick half-moons
1 medium squash, cut into 1/2-inch-thick half-moons
1 orange bell pepper cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small red onion, halved, then cut into sixths
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, or to taste
1/4 cup plus 3 tablespoons olive oil
2 lemons, zested and juiced
6 ounces crumbled feta
1/4 cup fresh oregano
1/4 cup fresh mint
1/4 cup fresh parsley

Steps:

  • Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
  • Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
  • Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
  • Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons olive oil
1 cup finely chopped Italian parsley
1 garlic clove peeled
1 pound tri-colored fusilli pasta
1 1/2 tablespoons olive oil
1 small garlic clove, finely minced
2 tablespoons olive oil
2 large red bell peppers, seeded, cut in half
2 large ears fresh corn, husked
2 large zucchini, sliced (1/2-inch thick)
1 large red onion, sliced (1/3-inch)

Steps:

  • In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside.
  • Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
  • In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

GRILLED VEGGIE SALAD WITH AVOCADO RANCH



Grilled Veggie Salad with Avocado Ranch image

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 large avocado
1/4 cup buttermilk
1/4 cup mayonnaise
Juice of 1 lemon (about 1/4 cup juice)
1/4 cup roughly chopped fresh chives, plus more for garnish
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup fresh parsley leaves, plus more for garnish
4 ears corn
1 orange (or red or yellow) bell pepper, cut into planks
8 ounces fresh green beans, ends trimmed and snapped in half
5 teaspoons olive oil
Kosher salt and freshly ground black pepper
2 romaine hearts, roughly chopped
8 cherry tomatoes, quartered
1/4 small red onion, thinly sliced

Steps:

  • For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
  • For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
  • Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.

CANYON RANCH MARINATED GRILLED VEGGIES



Canyon Ranch Marinated Grilled Veggies image

This recipe is a portion of the "Grilled vegetable strudel with tomato olive sauce" recipe out of the canyon ranch cookbook. I found this to be an excellent way to marinate and grill vegetables, and then use those in a variety of ways, as a side dish, in wrap or sandwiches, etc.

Provided by Laurelbelle

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons chopped chives
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 pinch salt
1 pinch fresh ground pepper
2 tablespoons finely chopped fresh basil
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
2 tomatoes, seeded and quartered
1 yellow squash, diagonally cut 1/4 inch thick
1 zucchini, diagonally cut 1/4 inch thick
1 eggplant, peeled and cut into 1/2 inch thick strips
2 artichoke hearts

Steps:

  • Combine Marinade (first 6) ingredients in a bowl and mix well.
  • Prepare the grill or preheat the broiler.
  • Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
  • Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
  • Cover tightly and allow to marinate for several hours or overnight.
  • Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.

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