- VE
- GF
- LC
Grilled Vegetable Kimchi Salad
This Grilled Vegetable Kimchi Salad is bursting with grilled veggies, tangy kimchi, and a zippy vinaigrette that brings it all together. It’s a fun, flavorful chopped salad that’s good for your gut and perfect for summer meals or really anytime you’re craving something fresh and bold!
Ingredients
Instructions
- Step 1
Preheat your grill to medium/high heat.
- Step 2
Place the vegetables on a baking sheet, liberally drizzle with oil, sprinkle with salt and pepper and toss with your hands to coat.
- Step 3
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.
- Step 4
Remove the vegetables to the sheet pan and cool for several minutes or until cool enough to chop.
- Step 5
While the vegetables are cooling, place 3 tablespoons olive oil, garlic and champagne vinegar in a large serving bowl and whisk to combine.
- Step 6
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.
@weelicious
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Per serving
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