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Grilled Vegetable Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette and More Pressure Cooker Goodies

A colorful and vibrant salad featuring grilled vegetables tossed with a refreshing lemon basil vinaigrette. Perfect for a quick and healthy meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 315 kcal

Equipment

  • 1 large mixing bowl
  • 1 grill medium-high heat
  • 1 blender or food processor

Ingredients
  

Ingredients

  • 2 tablespoons avocado oil
  • 1 bunch asparagus woody ends trimmed off
  • 1 medium bell pepper sliced into 4–5 flat planks
  • 1 medium zucchini trimmed and quartered lengthwise
  • 1 large sweet or red onion peeled, quartered lengthwise with ends on
  • 8 ounces cremini or button mushrooms skewered
  • 8 ounces grape or cherry tomatoes skewered
  • 6 ounces spring mix or greens
  • 4 ounces crumbled goat cheese or feta
  • to taste kosher salt
  • to taste ground black pepper
  • 2 cups packed basil leaves and tender stems
  • 2 lemons zested and juiced
  • 1/2 small shallot peeled and roughly chopped
  • 1 clove garlic
  • 1 tablespoon champagne vinegar
  • 1/2 cup extra virgin olive oil

Instructions
 

Instructions

  • Preheat your grill to medium-high heat.
  • Toss the asparagus, bell pepper, zucchini, onion, mushrooms, and tomatoes with avocado oil, salt, and pepper in a large bowl. Make sure everything's coated well.
  • Grill the veggies about 5-7 minutes on each side. You want them tender with some nice char and smokiness.
  • When done, take them off the grill and let cool just a bit so you don’t burn your fingers. Then chop into bite-sized pieces.
  • Grab a big mixing bowl and combine the chopped veggies with your spring mix. If you’re using goat cheese or feta, sprinkle it on top now.
  • In a blender or food processor, whip up your lemon basil vinaigrette by blending basil, lemon zest and juice, shallot, garlic, champagne vinegar, and olive oil. Add salt and pepper to taste.
  • Pour the vinaigrette over the salad and toss gently to combine.

Notes

Leftovers from this salad store well. Use an airtight container and refrigerate for up to 3 days. If you wanna keep textures better, store vinaigrette separately and toss before eating.