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98% would make again

Charred Summer Vegetable Salad

This creamy, fresh, and tangy summer salad will be your new favorite side dish. It features char-broiled vegetables tossed with baby arugula, goat cheese, and fresh cherry tomatoes.

Tasty Team
June 01, 2020
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

7 minutes

7 min

Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

7 minutes

7 min

Ingredients

for 4 servings

Charred Vegetable Salad

  • 2 zucchinis, halved lengthwise and cut into 1-inch (2 cm) half moons
  • 1 yellow bell pepper, seeded and cut into 1-inch (2 cm) pieces
  • 1 red onion, quartered, root left intact
  • 2 ears corn, husked
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups baby arugula (120 g)
  • 1 cup cherry tomato (200 g), halved
  • ½ cup crumbled goat cheese (55 g)

Lemon Basil Dressing

  • ½ cup extra virgin olive oil (120 mL)
  • ¼ cup fresh lemon juice (60 mL)
  • ½ cup fresh basil leaves (20 g)
  • 1 tablespoon honey
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 small clove garlic, peeled

Nutrition Info

  • Calories 612
  • Fat 50g
  • Carbs 35g
  • Fiber 5g
  • Sugar 16g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the oven to high broil.
  2. On a rimmed baking sheet, arrange the zucchini, bell pepper, red onion, and corn. Drizzle with the olive oil and season with the salt and pepper.
  3. Broil the vegetables for 8–10 minutes, until softened and nicely charred in spots. Remove from the oven and let vegetables cool enough to handle, about 20 minutes.
  4. While the vegetables cool, make the dressing: In a blender or food processor, combine the olive oil, lemon juice, basil, honey, pepper, salt, and garlic and blend until fully combined and bright green in color. Transfer to a bowl or jar, cover with plastic wrap, and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 3 days.
  5. Once the vegetables have cooled, cut the corn kernels from the cobs and cut the onion quarters into small pieces. Add to a large bowl with the remaining charred vegetables and the baby arugula, cherry tomatoes, and goat cheese. Drizzle with several spoonfuls of the dressing and toss well.
  6. Serve the salad with the remaining dressing alongside.
  7. Enjoy!

Ingredients

for 4 servings

Charred Vegetable Salad

  • 2 zucchinis, halved lengthwise and cut into 1-inch (2 cm) half moons
  • 1 yellow bell pepper, seeded and cut into 1-inch (2 cm) pieces
  • 1 red onion, quartered, root left intact
  • 2 ears corn, husked
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups baby arugula (120 g)
  • 1 cup cherry tomato (200 g), halved
  • ½ cup crumbled goat cheese (55 g)

Lemon Basil Dressing

  • ½ cup extra virgin olive oil (120 mL)
  • ¼ cup fresh lemon juice (60 mL)
  • ½ cup fresh basil leaves (20 g)
  • 1 tablespoon honey
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 small clove garlic, peeled

Nutrition Info

  • Calories 612
  • Fat 50g
  • Carbs 35g
  • Fiber 5g
  • Sugar 16g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the oven to high broil.
  2. On a rimmed baking sheet, arrange the zucchini, bell pepper, red onion, and corn. Drizzle with the olive oil and season with the salt and pepper.
  3. Broil the vegetables for 8–10 minutes, until softened and nicely charred in spots. Remove from the oven and let vegetables cool enough to handle, about 20 minutes.
  4. While the vegetables cool, make the dressing: In a blender or food processor, combine the olive oil, lemon juice, basil, honey, pepper, salt, and garlic and blend until fully combined and bright green in color. Transfer to a bowl or jar, cover with plastic wrap, and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 3 days.
  5. Once the vegetables have cooled, cut the corn kernels from the cobs and cut the onion quarters into small pieces. Add to a large bowl with the remaining charred vegetables and the baby arugula, cherry tomatoes, and goat cheese. Drizzle with several spoonfuls of the dressing and toss well.
  6. Serve the salad with the remaining dressing alongside.
  7. Enjoy!

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