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Grilled Veggie Kimchi Salad: Your Taste Buds Will Explode! - grilled vegetable - Grilled vegetable kimchi salad: savor this vibrant, smoky, and spicy dish. A pe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Salad
Cuisine: Fusion
Calories: 210
Ingredients Method Notes

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)

Method
 

  1. Preheat your grill to medium/high heat.
  2. Place the vegetables on a baking sheet, liberally drizzle with olive oil, sprinkle with salt and pepper and toss with your hands to coat.
  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.
  4. Remove the vegetables to the sheet pan and cool for several minutes or until cool enough to chop.
  5. 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.
  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.

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.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully overnight.
- 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.