Go Back
+ servings

Grilled Vegetable Kimchi Salad

This gut friendly Grilled Vegetable Kimchi Salad is filled with natural probiotics and delicious vegetables for a healthy, delicious and satisfying dish!
No ratings yet
Course: Dinner, Side
Servings: 5 servings
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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. 
  • 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. 
  • 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.
Did you make this recipe?Mention @Weelicious or tag #weelicious!