Spiralized Grilled Vegetable Salad

I probably don’t need to add fuel to the fire and talk about hot awfully hot it is down here.

Y’all, I’m scorched just being in the sun for a few seconds. And, to be honest, I can’t believe there were even similarly humid days up in Illinois. I know it can get humid there, but there’s usually no comparison to muggy NOLA.

So for me, it’s not necessarily the weather that I love about summer, but I do love some of this season’s aspects, especially the bounty of produce! Which is perfect timing with this month’s Recipe Redux theme of showcasing the bounty of fruits and vegetables and all their shapes, colors, and combinations.

I love a good pasta salad to share for summer festivities. It’s perfect served warm or cold.

It’s comforting and tasty.

It’s versatile.

It’s portable and great for picnics, BBQs, or just sitting by the pool.

But what’s even better than a pasta salad? A healthy vegetable salad minus the heavy carb-dense calories but just as full of flavor. It’s light, yet satisfying and nutrient rich, and has all those great pasta salad qualities.

For this salad, simply grill up some of your favorite produce from your garden or local farmers market, toss it in with some fun zoodles {zucchini noodles}, drizzle on a vinaigrette and you are set.

It’ll last all week as needed or pair perfectly with any BBQ-style meal for a summer gathering.

Spiralized Grilled Vegetable Salad

Serves: 4-6

Ingredients:

1 tablespoon oil

1 ear of corn, husked

1 red bell pepper

1 habanero pepper

2 zucchinis, spiralized

1 cup carrots, julienne

1 cup frozen lima beans, thawed

1/4 cup olive oil

1/4 cup freshly squeezed lemon

1 tablespoon honey

1/2 bunch fresh parsley, minced

freshly ground black pepper, to taste

Directions:

Preheat a grill pan to medium heat. Brush oil of choice onto the corn and peppers. Place them on the grill until each side has a nice char.

Once cooled, cut the kernels off the corn, slice the bell pepper, and dice the habanero pepper. Combine the grilled veggies into a large bowl with the zucchini noodles, carrots, and lima beans.

In a small mixing bowl or measure cup, whisk together the olive oil, lemon juice, honey, parsley, and pepper.

Combine the vinaigrette onto the warmed veggies. Toss well. Serve warm or allow to chill and marinate in the fridge until needed.

If you follow along with my recipes, you know that I love flexible and versatile recipes.

Add more herbs to the vinaigrette, increase the vinegar amount, use a specific oil of preference- whatever suites your needs and dietary preferences can work here. The veggies are a great medium to take on flavors of any choosing. I just love it and need to go make another batch ASAP.

To preserve more of summers bounty, don’t forget to check out my fellow reduxers recipes as well!

Happy Summer y’all! Stay cool + stay hydrated

xo,

Becca.

---