Grilled Vegetable Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Grilled vegetables add a smoky twist to a side salad.
  • 12 cherry tomatoes
  • 1 medium zucchini
  • 1TBS of olive oil for grilling the vegetables
  • 1 Heart of Romaine
  • 2 TBS Olive Oil - for the dressing
  • 1 tsp of Red Wine Vinegar
  • ¼ tsp salt
  • ¼ tsp pepper
  • pinch of cayenne pepper
  • 2 TBS grated Parmesan
  1. Slice the cherry tomatoes in half, sprinkle with salt, set aside.
  2. Trim the ends off of the zucchini, slice in half vertically, then slice each half vertically to end up with 4 wedges.
  3. Brush the romaine and zucchini wedges with 1 TBS of olive oil. Sprinkle with salt. Place the romaine and zucchini on the grill over medium coals. Grill the romaine for 3 to 4 minutes on each side. Grill the zucchini 4 minutes on each of the wedge's three sides.
  4. Remove the vegetables from the grill.
  5. When cool enough to handle, chop the romaine and place in a large bowl.
  6. Slice the zucchini wedges into bite sized pieces and add to the bowl along with the cherry tomatoes.
  7. Whisk together the 2 TBS of olive oil, the red wine vinegar, salt, pepper and cayenne. Drizzle over the vegetables along with a sprinkle of salt and pepper and toss.
  8. Add the parmesan cheese and toss again. Serve immediately.
Recipe by Campsite Bistro at