Grilled Veggie Kimchi Salad: Your Taste Buds Will Explode!
Grilled vegetable kimchi salad: savor this vibrant, smoky, and spicy dish. A perfect blend of tender grilled produce and tangy kimchi for a unique meal.
Ingredients
- 3 tablespoons olive oil (plus extra for drizzling)
- 1 large red onion, sliced into 3-4 rounds
- 3 bell peppers, seeded and each cut in 3-4 large pieces (preferably in different colors)
- 4 squash or zucchini, cut in half lengthwise (or a combination of both)
- 1 pound asparagus, fibrous part of stem removed
- 4 ears corn on the cob, shucked
- 2 large portobello mushrooms
- salt and pepper to taste
- 1 clove garlic, minced
- 1 cup kimchi (drained of excess liquid)
Instructions
- Preheat your grill to medium/high heat.
- Place the vegetables on a baking sheet, liberally drizzle with olive 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, minced garlic, and a splash of champagne vinegar (if using) 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.
Notes
- Don't overcrowd the grill: Cook vegetables in batches if necessary to ensure even charring and proper cooking.
- For extra flavor, marinate the vegetables in olive oil and a dash of soy sauce or sesame oil for 15-20 minutes before grilling.
- Internal temperature for grilled bell peppers, squash, and onions should be fork-tender, around 180°F (82°C), for optimal texture without being mushy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra flavor, marinate the vegetables in olive oil and a dash of soy sauce or sesame oil for 15-20 minutes before grilling.
- Internal temperature for grilled bell peppers, squash, and onions should be fork-tender, around 180°F (82°C), for optimal texture without being mushy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.