Grilled Vegetable Salad

5 from 1 vote

This Grilled Vegetable Salad features a colorful combination of veggies tossed with butter, bacon, and pantry seasonings. Everything cooks in one pan on the grill, making it the perfect fuss-free side dish for summer meals.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 226kcal

Author: Kadee & Desarae

Equipment

aluminum 9x13 pan

Ingredients

2 carrots peeled and sliced thin
1 large zucchini sliced
1 large summer squash sliced
¼ onion chopped
1 garlic clove minced,
1 crown broccoli cut into florets
4 large red potatoes sliced thin
¼ cup butter cut into pads
salt
pepper
½ teaspoon season all
¼ teaspoon onion powder
¼ teaspoon garlic salt
¼ teaspoon celery salt
½ teaspoon dried parsley
2 slices bacon cooked and crumbled (optional)

Instructions

Prepare ingredients by dicing your veggies.
Spray your disposable roasting pan with non stick spray. Toss together carrots, zucchini, summer squash, onion, garlic, broccoli, and potatoes. Add to roasting pan. Spread butter tabs evenly over veggies.
Sprinkle salt, pepper, season all, onion powder, garlic salt, celery salt and parsley over veggies. Sprinkle crumbled bacon over veggies. Toss to combined. Cover with foil.
Cook, covered on a grill over medium heat for about 7 minutes. Stir veggies and recover. Cook for an additional 5 minutes. Uncover and cook for 5-10 more minutes longer until potatoes and carrots are fork tender.
Serve immediately.

Video

Notes

Thinly slice the carrots and potatoes so they cook as quickly as the other ingredients.
Avoid overcooking or grilling on high to prevent the vegetables from becoming mushy.
Leftover grilled veggies will keep for up to 4 days when stored in an airtight container in the refrigerator.

Nutrition