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!

Author: Weelicious

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 5 servings

Calories: 261 kcal per serving

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 and pepper
1 cup - kimchi
1 clove - garlic

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.

Nutrition