Grilled Vegetable Salad

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 248, total fat 22 G., saturated fats 3 G., proteins 4 G., carbohydrates 15 G., fiber 4 G., cholesterol 3 mg, sodium 112 mg, sugar 7 G.

This warm salad features a vibrant array of colorful vegetables, all grilled in a pan. Carrots, green beans, zucchini, radicchio, and lettuce complement each other harmoniously in a tart, lemon-based dressing, while portobello mushrooms add depth and richness to the flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large carrots, peeled, trimmed and cut into 5cm pieces.
220 g green beans, ends trimmed
2 large or 6 small portobello mushrooms (brown button mushrooms), stems and gills removed
1 zucchini, cut lengthwise into three pieces
1 yellow zucchini, cut lengthwise into three pieces
1 head radicchio, cut into quarters
6 tablespoons extra-virgin olive oil
1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
Zest and juice of 1 lemon
Coarse salt and freshly ground black pepper
Freshly grated Parmesan cheese for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carrot, green beans, radicchio, Bibb lettuce, portobello mushrooms, yellow zucchini, zucchini, lemon juice

Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil over medium-high heat. Prepare a bowl of ice water. Salt the boiling water. Add the carrots and cook for 1 minute. Add the green beans to the carrots and continue cooking for 3 minutes. Drain the vegetables in a colander, then immediately transfer to a bowl of ice water to stop the cooking. Remove from the water and pat dry.
Heat a large grill pan (2 burners) over medium-high heat.

Place the carrots and green beans on a baking sheet along with the mushrooms, zucchini, squash, and radicchio. Drizzle the vegetables with 3 tablespoons of olive oil and toss to coat. Season lightly with salt and pepper.
Grill vegetables in a grill pan, in batches if necessary, until tender, turning once (about 3 minutes for green beans and carrots and 8 minutes for mushrooms, radicchio, and zucchini).
Transfer the vegetables to a cutting board and cut into small pieces. Shred the radicchio.
Place smaller, whole lettuce leaves in a large serving bowl. Top with the chopped vegetables.
In a small bowl, combine the shallots, lemon zest and juice, and some salt and pepper. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Drizzle the dressing over the salad. Sprinkle with grated cheese. Serve warm or at room temperature.

Author of the recipe - Valerie Bertinelli is an American actress.

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