Some salads merely accompany meals. This roasted vegetable salad threatens to become the main event. Smoky char from the grill, sweet caramelization from heat, and bright dressing tying everything together – summer eating at its peak.
The method matters more than the vegetables themselves. High heat transforms ordinary produce into something extraordinary. Zucchini softens and sweetens. Peppers blister and develop complex depth. Mushrooms release their earthy essence into every bite.
What elevates this beyond typical grilled vegetables? The marinade and dressing work together. Mushrooms soak up vinegar tang before cooking. The final drizzle of balsamic, honey, and mustard creates glossy coating that clings rather than pools.
Perfect for barbecues when you want something substantial alongside burgers. Ideal for meal prep since flavors improve overnight. The colors alone – golden zucchini, crimson and orange peppers, caramelized onion – make any table more inviting.
Fire up the grill. Summer waits for no one.
INGREDIENTS
- 8 oz cremini mushrooms, halved
- 2 small yellow squash
- 1 yellow bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 large red onion
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
Dressing
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
INSTRUCTIONS
Toss mushrooms with 1 tablespoon balsamic vinegar. Let marinate 15 minutes.
Cut onion into thick wedges. Slice squash lengthwise into planks. Halve and seed peppers, cut into wide strips.
Toss onion with 1 tablespoon olive oil. Toss squash and peppers with remaining olive oil, salt, and pepper.
Heat grill pan over medium-high heat. Grill onion 5 minutes per side until charred and tender. Remove to large bowl.
Add mushrooms to pan. Cook until juices release and evaporate, about 8 minutes. Remove to bowl with onions.
Grill squash and peppers until softened and lightly charred, about 6 minutes per side. Add to bowl.
Whisk all dressing ingredients until emulsified. Pour over warm vegetables. Toss gently to coat.
Refrigerate at least 1 hour before serving. Toss again and taste for seasoning.
CHEF TIPS
- Grill marks: Don’t move vegetables too early. Let them sear undisturbed for best char.
- Mushroom moisture: Cook until released liquid evaporates. Wet mushrooms make soggy salad.
- Make ahead: Prepare up to 2 days in advance. Bring to room temperature 30 minutes before serving.
- Serving: Excellent warm, room temperature, or chilled based on preference.
