Grilled Vegetable Salad with White Beans


One recipe tester told me this Grilled Vegetable Salad with White Beans was her favorite Healthy Seasonal Recipes ever and she was planning to make it over and over again. So, if you have been searching for the perfect grilled vegetable salad recipe, your search is over! The combination of tender, smoky grilled veggies, hearty white beans and tangy balsamic vinaigrette is a stellar combination for lunch, dinner or meal prep.

white bean salad in circular white bowl

Ingredients for Grilled Veggie Salad

grilled vegetable salad with white beans ingredients with text overlay
  • Best Veggies for Grilling: You can use zucchini, onion and bell peppers or choose your own favorites. Some other vegetables that we love are yellow summer squash and eggplant. Add in grilled corn cut off the cob or grilled asparagus when in season. You can also make foil packets for grilled broccoli or cauliflower. Or you can add grilled potatoes in foil.
  • White Beans: Next you’ll add canned white beans (2 15-ounce cans) that’ve been drained and rinsed. I like cannellini beans, but navy beans or Great northern beans are also great options if that’s what you have on hand.
  • Artichoke Hearts: You need a 6-ounce jar of marinated artichoke hearts. Drain well and give a rough chop. For a lower cal option use half a bag of frozen artichoke hearts. Thaw, drain and pat dry with a paper towel before adding in.
  • Olive Oil and Balsamic Vinegar: The grilled vegetable salad dressing is a simple oil and vinegar dressing. Choose a good quality extra-virgin olive oil for the best fruity taste. We tested this salad with various vinegars and we found the subtle sweetness and caramel nuance of balsamic was the best match for the smoky flavor of the grilled veggies. Opt for a high-quality balsamic vinegar for the best flavor.
  • Seasonings: We used a combination of garlic, salt, fresh oregano, and pepper to flavor the dressing.

How To Grill Vegetables: Chef Katie’s Tips for Perfect Results

  • How To Cut Vegetables for Grilling: Before grilling wash and dry the vegetables and remove the core or stems if necessary. Then cut the vegetables into ½-inch thick slabs.
  • Grill Temperature and Timing: Use medium-high heat to prevent the vegetables from burning. They will take about 6 to 9 minutes while turning occasionally. Thicker, harder and more dense veggies will cook more slowly. If the vegetables start to darken too much before they are soft all the way through, turn off one burner (or bank the coals) and cook over indirect heat. See our Grilled Carrots recipe for more details on this method.
  • Equipment Note: We love our grill basket for grilling vegetables to prevent them from falling through the grill grates. Here’s the one we have (that’s an affiliate link.)

How To Make Grilled Vegetable Salad

Step 1: Prepare the Veggies

Preheat the grill to medium-high heat. If using a grill basket, add it to the grill to preheat. While the grill is heating up, lay the zucchini, peppers, and onions on a sheet pan and brush the vegetables with olive oil, and sprinkle with salt.

Step 2: Grill the Vegetables

Grill the vegetables, turning occasionally until lightly charred and tender.

To Use A Stovetop Grill Pan: If you do not have an outdoor grill you can grill the vegetables indoors on a grill pan on the stove. Follow the instructions, working in batches. The grill times will be a little longer as the pan will not be as hot as a barbecue grill.

Step 3: Prepare Veggies for Salad

Chop the grilled veggies into bite-sized pieces.

Step 4: Make Dressing

Whisk olive oil, balsamic vinegar, garlic, salt, oregano, and pepper in a large bowl.

Step 5: Toss and Dress the Salad

Add the grilled chopped vegetables, beans, artichoke hearts, and parsley to the bowl with the vinaigrette. Stir to combine. You can chill the grilled vegetable salad if desired or enjoy immediately.

tossed and dressed grilled veggie salad with white beans in circular white bowl

 Storage, Make Ahead and Meal Prep

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Taste and add additional salt and pepper or a splash of vinegar to brighten the flavors if they seem dull.
  • Meal Prep: Vegetables can be cut up to 2 days in advance and stored in an airtight container in the refrigerator until ready to use.

Variations to Try

This recipe is a jumping-off point to improvise. Try these simple additions or swaps for tasty alternatives:

  • For additional nutrients, protein, and antioxidants feel free to add in a cup of cooked quinoa
  • Use chickpeas instead of white beans. Don’t miss Grilled Corn Salad with Chickpeas!
  • Top with crumbled feta or goat cheese
  • In the winter, sub in Roasted Veggies for the grilled veggies and serve the salad warm.
grilled vegetable salad with white beans in circular white bowl

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight mealsSign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Description

Our Grilled Vegetable Salad is made with the simple combination of tender, smoky grilled veggies, hearty white beans, and tangy balsamic vinaigrette. It is a stellar combination for lunch, dinner, or meal prep.


  • 1 medium zucchini, cut into 1/2-inch-thick slabs
  • 2 bell peppers, any color, cored and cut into large pieces for grilling
  • 1 red onion, cut into thick slabs
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoon coarse kosher salt
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh oregano or 1 1/2 teaspoon dried
  • Freshly ground pepper to taste
  • 2 cans white beans such as cannellini (15 oz each), drained and rinsed
  • 1 6-oz jar marinated artichoke hearts, drained and roughly chopped
  • 1/2 cup roughly chopped parsley


  1. Preheat the grill to medium-high heat. Meanwhile, lay zucchini, peppers, and onions on a sheet pan and brush 2 tablespoons oil over the vegetables. Sprinkle with ½ teaspoon salt.
  2. Grill vegetables, turning occasionally until lightly charred and tender, about 6 to 9 minutes. 
  3. Chop the grilled veggies into bite-sized pieces.
  4. Meanwhile, whisk the remaining 1/3 cup olive oil, balsamic vinegar, garlic, 1 teaspoon salt, oregano, and pepper in a large bowl. 
  5. Add chopped grilled vegetables, beans, artichoke hearts and parsley. Stir to combine.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Taste and add additional salt and pepper or a splash of vinegar to brighten the flavors if they seem dull.

Make Ahead: Vegetables can be cut up to 2 days in advance and stored in an airtight container in the refrigerator until ready to grill.

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Grilled
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 343
  • Sugar: 6 g
  • Fat: 20 g
  • Carbohydrates: 32
  • Fiber: 9 g
  • Protein: 10 g

About the Author

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple Quirk Books was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.



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