Go Back
–+ servings
Grilled Vegetable Salad horizontal

Grill and Chill Salad

Jackie Sobon
Grill and chill kind of sounds like the perfect descriptor of summer, no? In this salad, you’ll be using your grill to impart some smoky flavor onto some of my favorite veggies, then turn them into a beautiful jar salad, complete with protein from kidney beans and crisp texture from mixed greens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 266 kcal

Ingredients
  

For the Salad

  • 1 pound summer squash cut into /2-inch (12-mm) thick slices (455 g)
  • 6 ounces radishes halved
  • 2 bell peppers destemmed and deseeded
  • 2 ears corn shucked
  • 4 ounces red pearl onions peeled (115 g)
  • 2 (30 ounce) cans kidney beans drained and rinsed (850 g)
  • 6 cups packaged mixed greens (265 g)

For the Dressing

  • 5 tablespoons olive oil (75 ml)
  • ¼ cup lemon juice (60 ml)
  • 1 tablespoon nutritional yeast (5 g)
  • ½ teaspoon dried basil
  • ¼ teaspoon salt

Instructions
 

To Make the Salad

  • Heat your grill to roughly 375°F (190°C, or gas mark 5). Grill the radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until the vegetables are tender and grill marks are visible. Remove the vegetables from grill and spread them out onto a baking sheet. Refrigerate for 45 minutes, or until chilled. Move on to the dressing while chilling.

To Make the Dressing

  • In a small bowl, whisk the olive oil, lemon juice, nutritional yeast, dried basil, and salt vigorously until combined and creamy.

To Assemble

  • Divide the dressing between four 24-ounce (710-ml) jars, then top with kidney beans. Cut the corn from the cob, and chop the large pepper pieces. Place them in a mixing bowl with the squash, radishes, and pearl onions. Toss together until combined. Top the kidney beans with grilled vegetable mixture, and lastly, top with mixed greens. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat everything with dressing, then empty into a bowl. Serve chilled.
  • Salad jars will last up to 1 week in the refrigerator.

Notes

Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc. Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.

Nutrition

Calories: 266kcalCarbohydrates: 24gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 192mgPotassium: 846mgFiber: 5gSugar: 10gVitamin A: 2861IUVitamin C: 127mgCalcium: 51mgIron: 2mg