Grilled Summer Salad

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Grilled Summer Salad

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Course: Salad
Cuisine: American
Keyword: Grilled Summer Salad
Servings: 4
Calories: 277kcal


  • 1 medium bell pepper, yellow
  • 1 medium bell pepper, red
  • 1/2 medium onion, red
  • 2 medium zucchini
  • 2 medium squash, summer
  • 2 clove garlic
  • 2 tablespoon vinegar, red wine
  • 2 tablespoon olive oil
  • 1 tablespoon basil, fresh
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 ounce Parmesan cheese


  • Oil grill grates (this oil is not listed in ingredients).  Then preheat grill to medium high heat.
  • While heating, core and quarter your peppers, thickly slice red onion into rings and slice zucchini and squash lengthwise.
  • Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total; transfer to a large platter as done. Set aside to let cool before cutting into bite-size pieces.
  • In a large bowl, combine grilled vegetables, chopped garlic, vinegar, oil, chopped basil, chickpeas, salt and pepper to taste. Garnish with 1/2 cup Parmesan and serve immediately or cover and chill until ready to serve.
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Calories: 277kcal | Carbohydrates: 29g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 564mg | Fiber: 8g | Sugar: 7g

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