Imagine a dish that's not just a meal, but a vibrant culinary masterpiece that dances with color and sizzles with intense, smoky flavors! This Rainbow Charred Vegetable Salad is your ticket to transforming ordinary vegetables into a spectacular feast that will make your taste buds sing and your Instagram followers drool. With perfectly grilled vegetables boasting beautiful char marks and a medley of colors that rival a sunset, this recipe is about to become your new summer obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, quartered
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your grill or grill pan to medium-high heat (around 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- Wash and prepare all vegetables. Slice zucchini into 1/4-inch thick rounds, chop bell pepper into medium-sized pieces, quarter the red onion, and leave cherry tomatoes whole.
- In a large mixing bowl, toss prepared vegetables with olive oil, ensuring even coating. Season generously with salt and freshly ground black pepper.
- Arrange vegetables on the hot grill, placing them in a single layer to ensure proper charring. Grill zucchini, bell peppers, and onions for 3-4 minutes per side until they develop beautiful grill marks and slightly softened.
- Add cherry tomatoes to the grill during the last 2 minutes of cooking. They should begin to blister and release their natural sweetness.
- Remove grilled vegetables from heat and transfer back to the mixing bowl. Allow them to cool for 5 minutes, which will help them absorb the seasoning.
- Arrange charred vegetables on a serving platter, creating a colorful and appetizing display.
- Garnish with freshly torn basil leaves just before serving to add a bright, aromatic finish.
- Serve warm or at room temperature as a vibrant side dish or light main course.
Tips
- Temperature is Key: Ensure your grill or grill pan is at a consistent medium-high heat (around 400°F) for perfect charring without burning.
- Don't Overcrowd: Grill vegetables in a single layer to achieve those beautiful grill marks and allow proper caramelization.
- Oil Matters: Use a high-quality olive oil and toss vegetables evenly to prevent sticking and promote even cooking.
- Watch Cherry Tomatoes Closely: They cook quickly and can burst, so add them in the last 2 minutes of grilling.
- Let Vegetables Rest: Allowing grilled vegetables to cool for a few minutes helps them absorb seasonings and develop deeper flavors.
- Fresh Herbs are Non-Negotiable: The torn basil isn't just a garnish—it's a flavor enhancer that brings freshness to the entire dish.
- Serve Versatility: This salad works beautifully as a side dish, light main course, or even as a delicious topping for grains or mixed into pasta.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 8g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
