There's something special about grilled vegetables. I don't know if it's the charred flavor, the gorgeous grill marks, or simply the fact that they constantly remind me it's summer, but whatever it is, I couldn't be more content eating them.

Grilling can take many forms, but for most it's a pastime enjoyed outside, looking over a beautiful backyard, white wine glass in hand, enjoying the weather. Sounds nice, doesn't it? Well sadly, for Mr. Henderson and myself, this isn't the way we grill. For us, it's an indoor grill / panini machine.

We live on the top floor of our apartment building, with no direct access outside, so an outdoor grill is kind of out of the question. I wish with all my heart that we could relish in a backyard BBQ, but life in a studio apartment has its limitations.

But who says that grilling inside can't be just as fun? We were both kicking back on the sofa, white wine glasses in hand, watching the sunset over the lake from our window, in a comfortably air conditioned apartment. Life seems pretty good to me.

When we started thinking about dinner last night, we planned to make quinoa stuffed portabella mushroom caps, but it felt too heavy for the hot evening. {Plus we had made a totally decadent dessert, a twist on Coco's Vanilla Cream Pies – recipe coming soon – so we wanted something light and healthy}. A grilled vegetable salad sounded perfect.

We wanted a salad that was refreshing and packed full of summer vegetables. At Saturday's Farmer's Market, we picked up organic summer squash and a bunch of radishes, and Sunday we went strawberry picking at a local farm, so into the salad all our new goodies went. The portabella mushrooms gave the salad a bit more depth and added some “meat”, which was just what we wanted. Simply summer at its finest.

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Grilled Summer Vegetable Salad with a Watermelon Balsamic Dressing

The portabella mushrooms gave the salad a bit more depth and added some "meat", which was just what we wanted. Simply summer at its finest.

Course Salad

Cuisine American

Keyword summer vegetables, wartermelon

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 Servings

Calories 128 kcal

Author Queen of Quinoa

Ingredients

• 3 cups mixed field greens
• 2 small portabella mush room caps stems & gills removed, thickly sliced
• 1 small summer squash cut into thick strips
• 1 cup fresh strawberries chopped
• 2 large radishes thinly sliced
• 1/2 cup watermelon
• 4 tablespoon balsamic vinegar
• Juice of 1/2 a lemon
• Salt & pepper to taste
• Non-stick olive oil spray or alternative

Instructions

1. Turn grill on medium high heat and spray with non-stick spray
2. Place the slices of portabella mushrooms and summer squash onto the grill
3. Lightly spray the tops of the veggies and sprinkle with salt and pepper
4. Cook for 3 -5 minutes, until you have golden brown grill marks and flip
5. Cook on the other side for another 3 - 5 minutes until the veggies are soft
6. While the vegetables are cooking, prepare the dressing by combining watermelon, balsamic vinegar and lemon juice into a blender and blend on high until smooth
7. Split the field greens between two large salad bowls
8. Top with strawberries, radishes and grilled veggies
9. Drizzle with watermelon balsamic dressing and serve
10. Enjoy!

Recipe Notes

Cooking times may vary if you're grilling on an outdoor grill. Just be sure to watch for the charred grill marks and softening of the veggies.

 

gluten-free | dairy-free | vegan | sugar-free | soy-free | nut-free

Nutrition Facts

Grilled Summer Vegetable Salad with a Watermelon Balsamic Dressing

Amount Per Serving

Calories 128 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 182mg8%

Potassium 854mg24%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 15g17%

Protein 4g8%

Vitamin A 1095IU22%

Vitamin C 79.5mg96%

Calcium 43mg4%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

This post is shared on: Slightly Indulgent Tuesdays, June 2012′s Go Ahead Honey, It’s Gluten-Free, Wellness Weekend, Chillin' and Grillin'