Winter Grilled Vegetable Salad

One of my wife’s favorite meals (i.e. wants it on her birthday, etc) is the grilled vegetable salad. In the winter, this is a challenge. Not all of the vegetables that we like are in season and the rain (or snow) can keep even a well equipped grill maven indoors. The grill pan is the best invention ever. Yes, better than wheels, sliced bread, the internet…well maybe not the internet. I have a double and it is well worth whatever you have to pay to get one.

Serves 4


  • Arugula
  • 2 Yellow Squash, sliced lengthwise
  • 1 Large Red Onion, Sliced
  • 2 Red/Orange/Yellow Peppers, sliced
  • 3 Large Portobello Mushrooms, large slices
  • 1 Fennel Bulb, sliced
  • Lemon
  • Olive Oil
  • Salt and Pepper


  • Grill Pan
  • Chef’s Knife
  • Salad Bowl
  • Lemon Juicer (optional)
  1. Prep the vegetables. Salt, pepper and lightly drizzle with olive oil.
  2. Grill, starting with the hardest first (fennel, peppers, onions, squash then mushrooms).
  3. Grill until they are slightly soft, but not mush.
  4. Let cool.
  5. In large salad bowl add two large handfuls of Arugula.
  6. Cut all vegetables into bite sized chunks. I usually do this in large handfuls.
  7. Salt and Pepper.
  8. Drizzle with juice of 1/2 large lemon and olive oil to taste.
  9. Toss with your hands.

If you are not trying to lose weight in front of the entire internet,  you can also toss in a bit of blu cheese.


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