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–+ servings

Grilled Veggie Salad Recipe

This Grilled Veggie Salad With Tahini Dressing is fresh, colorful, and full of smoky grilled vegetables, tender grains, crisp salad greens, and a creamy spiced tahini dressing.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean-Inspired
Keyword: Grain Salad, Grilled Vegetable Salad, Grilled Veggie Salad, Healthy Dinner Salad, Summer Salad, Tahini Dressing, Vegetable Salad
Servings: 3 servings
Calories: 345kcal

Equipment

  • Griddle or large skillet
  • Cutting board
  • Chef’s knife
  • Tongs
  • Small bowl
  • Fork
  • Serving plate

Ingredients

Salad

  • 1 red bell pepper cut into roughly 6 chunks
  • 1 medium zucchini sliced into 1/4-inch strips
  • 1/2 red onion sliced into 1/4-inch rounds, layers kept together
  • 6 shoots asparagus rinsed
  • 10 cherry tomatoes rinsed
  • 1/2 bag Trader Joe’s Harvest Grains Blend cooked, or use another cooked grain
  • 4 cups salad greens

Tahini Dressing

  • 1/4 cup olive oil
  • 1 Tbsp tahini
  • 1/8-1/4 tsp salt to taste
  • 1/8 tsp sage
  • 1/8 tsp cumin
  • 1/4 tsp coriander
  • freshly ground black pepper to taste

Instructions

  1. Cook the Trader Joe’s Harvest Grains Blend, or another grain if using, according to the package directions.
  2. While the grains cook, wash the vegetables.
  3. Cut the red bell pepper into roughly 6 chunks and slice the zucchini into 1/4-inch strips.
  4. Peel the red onion and slice it into 1/4-inch rounds, keeping the layers together as much as possible.
  5. Rinse the asparagus and cherry tomatoes.
  6. Place a griddle or large skillet over medium-high heat. Spray generously with oil and let it heat for about 1 minute.
  7. Arrange all the vegetables except the asparagus on the hot griddle, overlapping them as little as possible.
  8. Cook for about 7 minutes, until the vegetables are lightly charred.
  9. Flip each piece individually, then add the whole asparagus to the griddle.
  10. Cook for another 7 minutes or so, tossing the asparagus every now and then, until the vegetables are finished cooking. The bell pepper may still be a little crunchy; cook it longer if you prefer it softer.
  11. While the vegetables cook, mix the olive oil, tahini, salt, sage, cumin, coriander, and black pepper together with a fork until combined.
  12. Place the salad greens on a serving plate and top with a few spoonfuls of the cooked grains.
  13. Add the grilled vegetables over the greens and grains.
  14. Finish with a drizzle of tahini dressing and serve right away.

Notes

Use 1 1/4 cups of another dry grain, such as rice or farro, if you prefer to swap the Harvest Grains Blend.
Keep the onion rounds mostly intact while slicing so they are easier to flip on the griddle.
Do not crowd the pan too much. Giving the vegetables space helps them char instead of steam.
Add the asparagus after flipping the other vegetables so it stays bright and tender instead of overcooking.
The bell pepper will still have a little crunch after the listed cooking time. Continue cooking it longer if you prefer a softer texture.

Nutrition

Calories: 345kcal | Carbohydrates: 32g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Sodium: 285mg | Potassium: 680mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4200IU | Vitamin C: 95mg | Calcium: 95mg | Iron: 3mg