Name: Grilled Vegetable Kimchi Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Asian
Ingredients: 1 red onion; 3 bell peppers; 4 squash or zucchini; 1 lb asparagus; 4 ears corn on the cob; 2 portobello mushrooms; 3 tablespoons olive oil; salt; black pepper; 1 cup kimchi; 1 clove garlic

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Grilled Vegetable Kimchi Salad

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Ingredients

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Instructions

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Instructions

Preheat your grill to medium/high heat.

Place the vegetables on a baking sheet, liberally drizzle with oil, sprinkle with salt and pepper and toss with your hands to coat.

When your grill is hot place the vegetables directly on the grill and cook, turning occasionally to create grill marks on each side. Asparagus will take a total of 3-4 minutes, onions, bell peppers, mushrooms and squash 4-5 minutes and corn 5-6 minutes or until fork tender and lightly charred.

Remove the vegetables to the sheet pan and cool for several minutes or until cool enough to chop.

While the vegetables are cooling, place 3 tablespoons olive oil, garlic and champagne vinegar in a large serving bowl and whisk to combine.

Chop the vegetables into 1 inch bite size pieces, place in the bowl with the kimchi and using your hands, toss the vegetables to coat evenly. Season with more salt and pepper as needed.

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Tips & Tricks (5)

Oil Your Vegetables Strategically 🛢️
Toss vegetables lightly with olive oil just before grilling, not beforehand, to prevent them from steaming rather than charring and to avoid oil burning on the grates.
Prep Vegetables by Thickness 📏
Cut all vegetables to similar thicknesses (about ½-¾ inch) so they cook evenly on the grill and finish at the same time without burning or undercooking.
Char Your Kimchi for Depth 🔥
Briefly grill the kimchi pieces cut-side down for 1-2 minutes before tossing to add smoky complexity that balances its inherent tanginess and creates a more sophisticated flavor profile.
Season Vegetables Before Grilling ✨
Apply salt and black pepper directly to vegetables 10-15 minutes before grilling so seasoning adheres properly and penetrates the flesh rather than sliding off during cooking.
Build the Salad While Warm 🌡️
Combine grilled vegetables with kimchi and vinaigrette while vegetables are still warm so they absorb flavors better and the dressing emulsifies with the vegetables' natural juices.