Grilled Summer Veggie Salad with Wild Blueberry Vinaigrette
Grilling fruits and vegetables is a great way to add depth and flavor to salads. The heat from the grill caramelizes the natural sugars in the produce, bringing out their sweetness and adding a smoky flavor that pairs perfectly with greens and other salad ingredients. Here are some tips for grilling fruits and vegetables for use in salads:
- Choose the right produce: Not all fruits and vegetables are well-suited for grilling. Sturdier vegetables like zucchini, bell peppers, and asparagus work well, as do fruits like peaches, pineapples, apples, and pears. Softer fruits like strawberries and raspberries are best left ungrilled.
- Cut them uniformly: Cut the produce into uniform pieces so they cook evenly. Keep the pieces fairly large so they don’t fall apart on the grill.
- Brush with oil: Brush the produce with a little bit of oil to prevent sticking and to help them cook evenly.
- Preheat the grill: Make sure your grill is preheated to medium-high heat before adding the produce.
- Grill until tender: Grill the produce until it’s tender and lightly charred. This will take anywhere from 2-5 minutes per side depending on the thickness of the pieces.
- Let them cool: Let the grilled fruits and vegetables cool for a few minutes before adding them to your salad. This will prevent the greens, if using, from wilting.
- Mix and Match: Mix and match your grilled produce with other salad ingredients like greens, nuts, cheese, and dressing to create a delicious and nutritious meal.