Grilled Veggie Salad with Zesty Citrus Herb Vinaigrette
A Vibrant 30-Minute Mediterranean-Style Dish with a Zesty and Fresh Glow
What makes this the ultimate grilled veggie salad? The secret to a gourmet, garden-fresh experience is the "Char-Unlocking" technique and the "Citrus-Herb" infusion combined with WesMarMi Verde. Unlike bland salads, our method involves grilling vegetables on high heat to unlock natural sweetness and smoky depth before tossing them with a zesty vinaigrette. By whisking our vinegar-free WesMarMi Verde into the dressing, you add a Zesty and Fresh profile (1/10 Heat) that uses organic lime and lemon juice to brighten the charred edges without the chemical sting of standard vinegars.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 185
Protein: 5g
Carbs: 12g
Fat: 14g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 (Units) Zucchini, sliced into planks
1 (Large) Red Onion, sliced into rounds
2 (Units) Bell Peppers, quartered
1 (Bunch) Asparagus, trimmed
3 (Tbsp) Extra Virgin Olive Oil
4 (Tbsp) WesMarMi Verde Mild Sauce
Ingredient Spotlight: Red Onion is vital because the high heat of the grill transforms its sharp, pungent bite into a mellow, caramelized sweetness. Its thick layers hold up remarkably well to direct flame, providing a structural crunch that anchors the softer zucchini and peppers.
Heat It Up with WesMarMi Verde Mild Sauce: This sauce acts as a vibrant finishing drizzle that ties the smoky charred elements together. As a vinegar free hot sauce for cooking, it offers a clean, citrus-driven acidity that highlights the organic citrus infused hot sauce notes, ensuring the salad remains zesty and fresh rather than bogged down by heavy oils.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Toss the prepared vegetables in a large bowl with olive oil, salt, and pepper until evenly coated. Pro-Tip: Use a grill basket for the asparagus and smaller vegetable pieces to prevent them from falling through the grates into the coals.
Grill the vegetables for 3–5 minutes per side until they develop deep char marks and reach a tender-crisp consistency.
Transfer the grilled vegetables to a platter and toss immediately with the WesMarMi Verde Mild Sauce. Pro-Tip: Adding the sauce while the vegetables are still hot allows the porous charred surfaces to absorb the citrus and herb flavors more effectively.
Tips & Variations:
Temperature Precision: Achieving the perfect char requires a very hot grill surface and minimal movement of the vegetables once they are laid down. If you move the zucchini too often, it will steam rather than sear, resulting in a soft texture instead of a smoky, firm bite. Wait for the vegetables to naturally release from the grates before attempting to flip them.
Texture Balancing: To keep the salad interesting, vary the shapes of your vegetable cuts by keeping the asparagus whole while slicing the zucchini into long planks. This diversity in mouthfeel makes the salad feel like a primary entrée rather than a simple side dish. Combining soft, charred skins with crisp centers is the hallmark of a gourmet grilled salad.
Regional Swap (Mediterranean): Add halved cherry tomatoes and pitted Kalamata olives to the mix after grilling for a salty, briny punch. Swap the oil for a bit of Greek feta brine to lean into a refreshing coastal flavor profile. This variation pairs exceptionally well with the zesty, fresh profile of the WesMarMi Verde Mild Sauce.
Other Users Suggest:
Replacing: Zucchini. New Measurement: 2 Units Yellow Summer Squash. Why: Adds a vibrant golden color and a slightly sweeter flavor profile.
Replacing: Bell Peppers. New Measurement: 200g Sliced Eggplant. Why: Provides a rich, meaty texture that absorbs the verde sauce beautifully.
Storage, Reheat & Freeze:
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Reheat: Serve chilled or briefly toss in a hot skillet for 2 minutes to revive the char.
Freeze: Do not freeze as the high water content in grilled vegetables leads to a mushy texture upon thawing.
People Also Ask:
Q: How do I keep the vegetables from getting soggy after grilling? A: The secret is skipping the vinegar-based dressings that break down plant cell walls and instead using WesMarMi Verde Mild Sauce. By dressing the vegetables while hot and serving promptly, you maintain the tender-crisp structural integrity of the produce.
Q: What makes this sauce different from a traditional salsa verde? A: The secret is that WesMarMi Verde Mild Sauce is 100% vinegar-free and relies on a specific citrus profile for its tang. This creates a much smoother, zesty, fresh, and bright flavor that complements grilled produce without the sharp, metallic aftertaste.
Q: Can I make this salad on a stovetop instead of a grill? A: The secret is using a heavy cast-iron grill pan over high heat to mimic the direct flame of an outdoor grill. Ensure the pan is lightly smoking before adding your oil-coated vegetables to achieve those essential charred flavor marks and deep ridges.
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