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Grilled Mushroom and Veggie Salad

A standout salad combining smoky grilled vegetables and earthy mushrooms, perfect for casual dinners or entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 pound mixed mushrooms portobello, cremini, or shiitake, cleaned and halved
  • 2 medium zucchini sliced lengthwise
  • 1 red bell pepper cut into large chunks
  • 1 yellow bell pepper cut into large chunks
  • 1 red onion cut into thick rounds
  • 4 cups mixed salad greens
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme
  • Salt and black pepper to taste

Instructions
 

  • Preheat your grill to medium-high heat (around 400°F).
  • In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, and thyme. Set aside half for dressing.
  • Brush the mushrooms, zucchini, peppers, and onion with the remaining marinade. Season with salt and pepper.
  • Place the vegetables on the grill, starting with the mushrooms. Grill for 4-5 minutes per side, or until they develop nice grill marks and become tender.
  • Remove vegetables as they finish cooking - mushrooms typically take 8-10 minutes total, while other vegetables might need 6-8 minutes.
  • Let the grilled vegetables cool slightly, then slice into bite-sized pieces.
  • Arrange mixed greens on a serving platter, top with grilled vegetables, and drizzle with the reserved dressing.