KYLEE COOKS
Smoky grilled vegetables are bursting with flavor! Make into a grilled vegetable salad, serve alone, or simply keep them in the refrigerator for an easy meal prepped dinner.
Cut and prep the veggies as directed. Place everything in a large bowl, drizzle with olive oil and season with salt and black pepper. Toss the bowl to coat!
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Cook, turning often until you get softened grilled veggies with gorgeous grill marks. A grilling basket is a great idea if you have large grill grates and smaller cuts!
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Toss with dressing & add mozzarella balls.Serve warm, chilled or at room temp. Season with salt & pepper. Devour!
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Parmesan, goat cheese & blue cheese are both awesome in this. No tarragon? Use basil, or cilantro – both herbs will hold up well in this salad. If you can’t find limes, use lemons!