5 from 2 votes
Grilled Vegetable Salad with Lemon Basil Vinaigrette
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Grilled Vegetable Salad is quick, easy, flavorful and the perfect low carb side for your next backyard BBQ! 

Course: Salad, Side Dish
Cuisine: American
Keyword: grilled vegetable salad
Servings: 8
Calories: 220 kcal
Author: Emilie
Ingredients
  • 3 zucchini, trimmed and cut in half lengthwise
  • 1 yellow squash, trimmed and cut in half lengthwise
  • 1 purple onion, peeled and cut in half
  • 1 pound asparagus, trimmed
  • 6 oz radishes, trimmed
For the Vinaigrette
  • 1/4 cup fresh lemon juice
  • 1/8 cup fresh basil leaves
  • 1 1/2 tsp low carb (1:1) sweetener (I used Lakanto Golden)
  • 1/2 tsp salt
  • 2 cloves garlic
  • 3/4 cup avocado or olive oil
Garnish
  • 1/3 cup shaved Parmesan
Salt, Pepper, and Olive Oil
Small Aluminum Pan
Instructions
To Prepare the Dressing:
  1. Combine the first five ingredients for the vinaigrette into a blender and blend on high. While the blender is still going on high, slowly add the oil.  Place the vinaigrette into a glass jar or container and set aside. 

To Grill the Veggies:
  1. Preheat the grill to 350-375 degrees.  Place the squash, zucchini, asparagus, and onion in a large sheet pan.  Place the radishes into the small aluminum pan.  Drizzle the veggies with olive oil and season with salt and pepper.

  2. Place the onion cut side down and the pan with radishes on the grill and cook for about 15 minutes stirring the radishes occasionally.  Then place the zucchini and squash cut side down on the grill.  Cook for about 10 minutes, turning once.  Add the asparagus to the grill and cook for 5-7 minutes or until tender. The veggies should be tender but still have a bite, cooking times will vary depending on the size of the veggies.  Remove the vegetables from the grill and set aside for about 5 minutes to cool.

To Prepare the Salad:
  1. Dice the squash and zucchini and place in a medium mixing bowl.  Cut the radishes in half and add to the zucchini.  Cut the asparagus into 2-inch pieces and cut the onion into large dice or wedges and add them to the bowl.  Add about half of the prepared dressing and the shaved Parmesan and toss to coat.  Taste and adjust salt and pepper or add more dressing as needed.  Serve warm or at room temperature.

Nutrition Facts
Grilled Vegetable Salad with Lemon Basil Vinaigrette
Amount Per Serving
Calories 220 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 161mg 7%
Potassium 448mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
Vitamin A 12.9%
Vitamin C 33.8%
Calcium 3.9%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.