This Grilled Vegetable Kimchi Salad is a vibrant medley of grilled veggies combined with tangy kimchi. This this delicious salad can help nourish your gut and contribute to your overall well-being.
If you know me, you know that gut health has been high on my priority list the last few years. Your gut is connected to everything in your body, so keeping it in tip top shape is super duper important! That’s why I try to eat as many foods as possible that are high in fiber and contain naturally occurring probiotics to help promote a healthy gut. This Chopped Grilled Vegetable Kimchi Salad is next-level, and I’ve been making it regularly for a few months now and since summer is here, I’ve got the grill fired up to make it part of our dinner rotation and even doubling it to place on tops of greens for lunch salads.
The Gut-Health Benefits of Grilled Vegetable Kimchi Salad:
- Fiber-Rich Veggies: This salad is loaded with fiber-rich vegetables like asparagus, bell peppers, squash, and more. High-fiber foods support healthy digestion and promote regular bowel movements, aiding in gut health.
- Nutrient-Dense Kimchi: Kimchi, a traditional Korean side dish made of fermented vegetables, such as cabbage and radishes, adds a tangy and probiotic-rich element to the salad. Probiotics are beneficial bacteria that support a healthy gut microbiome and contribute to better digestion.
- Grilled Goodness: The grilling process not only enhances the flavor of the vegetables but also adds a smoky char that brings depth to the salad. Grilled vegetables are easier to digest compared to raw ones, making them gentler on your stomach.
- Antioxidant Power: The colorful bell peppers and asparagus in this salad are packed with antioxidants, which can help combat oxidative stress in the body. Antioxidants play a crucial role in reducing inflammation and supporting gut health.
- Heart-Healthy Fats: The use of olive oil in the salad dressing provides a dose of heart-healthy monounsaturated fats. These fats contribute to a healthy cardiovascular system and help in the absorption of fat-soluble vitamins.
How to Make Grilled Vegetable Kimchi Salad
- Prep the Grill and the Vegetables: Preheat your grill to medium/high heat. Place the vegetables on a baking sheet, liberally drizzle with oil, sprinkle with salt and pepper and toss with your hands to coat.
- Grill the Vegetables: Â 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.Â
- Cool Enough to Chop: Remove the vegetables to the sheet pan and cool for several minutes or until cool enough to chop.
- Make the Dressing: While the vegetables are cooling, place 3 tablespoons olive oil, garlic and champagne vinegar in a large serving bowl and whisk to combine.
- Chop and Assemble the Salad: 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 with dressing. Season with more salt and pepper as needed.
Mains to Serve with This Salad
This salad is an excellent main, but if you’re wanting to serve is as a side dish at a summer cookout here are some of my favorites!
- Lemon Herb Chicken
- Southern Style Pork Tenderloin
- Guacamole Cheddar Burger
- Chicken, Peach & Bell Pepper Skewers
- Herb Brined Pork Chops
Embrace a gut-healthy lifestyle by indulging in the delightful Grilled Vegetable Kimchi Salad. Packed with fiber, probiotics, and antioxidants, this salad not only satisfies your taste buds but also nourishes your gut. So fire up the grill, toss those veggies, and savor the flavors of this wholesome dish that contributes to your overall well-being. Your body will thank you for it!
Images by Ivan Solis
Grilled Vegetable Kimchi Salad
Ingredients
- 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
- 3 tablespoons olive oil plus extra for drizzling
- salt and pepper to taste
- 1 cup kimchi drained of excess liquid
- 1 clove garlic, minced
- 2 tablespoons champagne vinegar
Instructions
- Preheat your grill to medium/high heat.
- Place the vegetables on a baking sheet, liberally drizzle with oil, sprinkle with salt and pepper and toss with your hands to coat.Â
- 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.Â
- 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, garlic and champagne vinegar 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.
