Grilled Garden Veggie Salad
Looking for a way to use up the extra vegetables you grew this summer in your garden? Or maybe you just have a lot of extra produce left in the fridge? Make this easy grilled veggie recipe that will get everyone eating their daily serving.
Servings 8
Calories 58kcal
Ingredients
- 1 Red Pepper diced into 1" pieces
- 1 Yellow Pepper diced into 1" pieces
- 1/2 Red Onion diced into 1" pieces
- 8 stalks of Asparagus
- 2 Small Zucchinis halved
- 2 Small Yellow Squash halved
- 6 Thick Cut Slices of Bacon chopped
- 1/2 cup Crumbly Cheese feta, cotija, blue
- Balsamic for Drizzling
- Olive Oil
- Salt
- Pepper
Instructions
- Prep your veggies and coat everything a little lightly in olive oil and season with salt and pepper.
- Set the grill to medium heat and set it up for two zone cooking.
- Grill the peppers and onions on skewers over indirect heat and finish with a light char on direct heat.
- Grill the squash, zucchini, and asparagus over direct heat.
- Remove all the veggies from the heat. Dice the squash, zucchini, and asparagus into bite sized pieces. Combine the veggies, bacon, and cheese into a bowl and mix. Place on a platter and drizzle with some balsamic and serve.
Nutrition
Serving: 1g | Calories: 58kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 102mg | Fiber: 1g | Sugar: 2g