Recently, I ordered a grilled vegetable salad at one of my favorite restaurants. Despite asking for no oil, my vegetables were swimming in oil. So, as usual, I decided to make my own grilled vegetable salad recipe at home.
In order to grill more often, I bought a Grill Basket I simply can’t live without. Although I have grilled vegetables previously directly on the grill, the basket makes it easy to cut the vegetables and marinate, without the veggies falling through the grates.
For this grilled vegetable salad recipe, I chose mushrooms, fingerling potatoes, onions, and zucchini. First, I parboiled the potatoes for 15 minutes, so I could cook them with the other vegetables. Also, it is important to cut the vegetables into similar sizes.
Secondly, I marinated my vegetables in a simple combination of balsamic vinegar and soy (Tamari) sauce. Despite grilling some of the vegetables, I chose to keep some raw as well: cucumbers, tomatoes, and the arugula.
Furthermore, I chose arugula on purpose for its peppery flavor and its heavier texture. If you do not care for arugula, heartier kale will work as well.
Although the salad I ordered in the restaurant was served on spinach, it wilted and seems a bit soggy. For this reason, I chose arugula. I also chose to add quinoa for texture and protein.