Pioneer Woman Big Grilled Veggie Salad

Pioneer Woman big grilled veggie salad takes 35 minutes and zucchini, peppers, mushrooms and feta to make a charred, lemony platter salad. It's an easy summer grilled side dish for cookouts, potlucks, picnics or Fourth of July parties, and it's naturally vegetarian.

Keep each vegetable on its own skewer, because mushrooms, peppers, onions and squash all cook at different speeds. Mix them on one skewer and some turn mushy while others stay raw.

Pushing the vegetables off the skewers while they're still hot means the lemon juice and olive oil soak right in. Then the feta, lemon zest and three fresh herbs go on at the end, so the salad tastes bright instead of heavy.

Pioneer Woman Big Grilled Veggie Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

290

kcal

Grill-charred vegetables turn tender and smoky, then get tossed with lemon, creamy feta and a pile of fresh herbs. It's equally good served warm off the grill or chilled from the fridge.

Ingredients

• 8 oz. small cremini mushrooms, stems trimmed, halved
  

• 1 orange bell pepper, cut into 1-inch chunks
  

• 1 green bell pepper, cut into 1-inch chunks
  

• 1 small red onion, halved, then cut into sixths
  

• 1 medium zucchini, cut into 1/2-inch-thick half-moons
  

• 1 medium summer squash, cut into 1/2-inch-thick half-moons
  

• 1 tbsp. Italian seasoning
  

• 2 tsp. kosher salt
  

• 1 tsp. black pepper
  

• 1/2 to 1 tsp. crushed red pepper flakes
  

• 1/4 c. plus 3 Tbsp. olive oil, plus more for the grill
  

• Zest and juice of 2 lemons
  

• 6 oz. crumbled feta (about 1 1/2 cups)
  

• 1/4 c. fresh mint
  

• 1/4 c. fresh oregano
  

• 1/4 c. fresh parsley
  

Directions

• Skewer the vegetables: Thread the mushrooms, orange bell pepper, green bell pepper, red onion, zucchini and summer squash onto separate skewers. Keeping each vegetable on its own skewer lets every one cook at its own pace.
• Season the kebabs: Combine 1 tablespoon Italian seasoning, 2 teaspoons kosher salt, 1 teaspoon black pepper and 1/2 to 1 teaspoon crushed red pepper flakes in a small bowl. Then stir in 1/4 cup olive oil and brush the kebabs all over.
• Grill the kebabs: Preheat a grill or grill pan to medium high and oil the grates. Grill the kebabs, turning as needed, for 8 to 10 minutes total, until grill marks form and the vegetables have softened.
• Toss the salad: Use a fork to push the hot vegetables off the skewers onto a serving platter. Drizzle over the juice of 2 lemons and the remaining 3 tablespoons olive oil, then toss to combine.
• Add the toppings: Sprinkle 6 ounces crumbled feta and the lemon zest over the top. Finish with 1/4 cup each of fresh mint, oregano and parsley, and serve warm or chilled.

Tools for this recipe

• GUSTO 12-inch bamboo skewers, 100 count, OXO 12-inch locking tongs, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this salad without a grill?

A grill pan on the stovetop works the same way, since you only need medium-high heat and oiled grates. A hot sheet pan under the broiler also gives you some char, though you'll want to turn the vegetables once.

What can I use instead of feta?

Goat cheese is the closest swap, since it's just as tangy and crumbles over warm vegetables in the same way. For a dairy-free salad, leave the cheese off and add a little extra lemon zest.

Can I use other vegetables?

Eggplant, asparagus and cherry tomatoes all grill well and fit the same lemon and herb flavors. Keep each one on its own skewer so it cooks evenly.

Should I serve this salad warm or cold?

Both work, so it comes down to the rest of your meal. Warm gives you the smokiest flavor right off the grill, while chilled is easier for a potluck or picnic.

What's the most common mistake with grilled vegetable salad?

Cutting the pieces too small is the usual problem, since they slip through the grates or dry out before they char. Stick to 1-inch chunks and 1/2-inch half-moons so they stay juicy inside.