Grilled vegetables salad is the perfect summer side or lunch. Filled with healthy vegetables, grilled, then cut and tossed in a bowl with olive oil, salt, and pepper. Look no further, this is your new staple side dish this year.
Heat a grill or set the oven to broil. Place the corn on the grill or baking sheet and cook for about 10 minutes first, since it takes the longest to cook
Add the rest of the vegetables except the tomato
Once one side has browned, turn to brown the other side
Add the tomatoes at the end since they cook the fastest
When all the vegetables are browned on all sides, remove them from the grill or oven
Cut the corn off the stalk by placing the larger end on the cutting board and holding the top with your fingers if it’s cool enough or tongs if not. Slice the kernels off with a sharp chef’s knife
Slice the onion into ½ inch pieces
Cut the zucchini into half moons
Slice and then chop the red pepper
Cut the asparagus into 1 inch pieces
Slice and then chop the tomato
Combine all vegetables into a serving bowl, add salt, pepper, and a drizzle of good olive oil, and gently stir. Season to taste