This delectable Grilled Vegetable Salad with Apple Cider-Honey Vinaigrette is a warm weather dish that can be served warm or at room temperature. Drizzled with a tangy-sweet vinaigrette for the finishing touch, just may have the kiddos eating their vegetables.
Grilled Vegetable Salad with an Apple Cider-Honey Vinaigrette
Farmstand flavors are a warm weather reward. Whether it's fried green tomatoes, zucchini fries or crispy squash fritters using summer squash, it's like a bonus to the sunny days. The homemade apple cider-honey vinaigrette drizzled over these vegetables, adds a combination of sweetness and tang. Drizzle lightly with the vinaigrette and crumble fresh cheese on top just before serving. It's a company worthy dish that's ready for entertaining.
Helpful Tips for Grilling and Assembling Grilled Vegetables
- Don't be intimidated by the ingredient list, you may adapt this recipe using what you have in your vegetable bin.
- It's easier to grill whole vegetables. For serving you can dice or cut into desired size pieces.
- While the vegetables grill, mix the ingredients for the vinaigrette. Should you choose to make it in advance, shake well before serving.
More Vegetable Grilling Tips
- Just before serving, remove the woody ends from the grilled asparagus and cut in half, cut the zucchini and squash into bite size chunks and slice the bell peppers. It's up to you if you'd like to serve them on a serving platter or in a bowl.
- I recommend that you drizzle the grilled vegetables lightly with the vinaigrette, and then sprinkle with crumbled cheese just before serving to avoid drenching the vegetables.
- Serve the remaining vinaigrette on the side and garnish with ribbons of fresh basil, if desired.
- You may also enjoy these grilled fruit kabobs from i Heart Naptime.
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Helpful Kitchen Items:
Grilled Vegetable Salad with Apple Cider-Honey Vinaigrette
- 1 bunch asparagus
- 2 medium zucchini halved
- 2 medium yellow squash halved
- 1 large purple onion cut into wedges
- 1 large red bell pepper seeded and sliced
- 1 large poblano or green bell pepper seeded and sliced
- 1 large yellow bell pepper seeded and sliced
- olive oil
- 1-2 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 oz crumbled feta or queso fresco
- 4 fresh basil leaves sliced into thin ribbons [chiffonade]
- ¼ cup honey
- 3 tablespoon apple-cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- 1 clove garlic minced
- 2 tablespoon sweet onion or shallot minced
- ½ teaspoon red pepper flakes
- sprinkle of black pepper
- ⅓ cup olive oil
- Preheat the grill to medium. Brush the prepared vegetables on all sides with olive oil and season with garlic salt and black pepper.
- Place on the grill cooking for 4 minutes on each side or until crisp tender.
- Remove to a large platter in a single layer, to cool slightly.Don't stack. [Tip: If you stack the vegetables, they'll continue to steam and cook.]
- To make the vinaigrette: Place the ingredients for the vinaigrette into a blender, reserving the oil. Pulse until combined.
- Drizzle the oil in through the top of the blender on low speed and process until emulsified. This can be done up to 3 days in advance and refrigerated.
- Shake well before serving. Yield: approximately ¾ cup
- To assemble the dish: Remove the woody ends from the grilled asparagus and cut in half.
- Cut the zucchini and squash into bite size chunks and slice the peppers.
- Place onto a serving platter or into a bowl.
- Drizzle the vegetables lightly with the vinaigrette, and sprinkle with crumbled cheese just before serving.
- Serve the remaining vinaigrette on the side.
- Garnish with ribbons of fresh basil.