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!
Servings: 5 servings
Calories: 160kcal
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 or rice 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.
Notes
- Cut the veggies big for grilling and then small for eating: Larger cuts work best on the grill, but chop them evenly before serving so each bite is balanced.
- Don’t skip the cooling step: Hot veggies can wilt kimchi and dull the flavors. Plus, you don't want to burn your hangs! Give them a few minutes to cool.
- Storage: This salad keeps well in the fridge for 2 to 3 days and is perfect for meal prepping.
- Chop evenly: Try to cut the grilled veggies into roughly the same size. It makes every bite more enjoyable and balanced.
Nutrition
Calories: 160kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 1532mg | Potassium: 939mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3259IU | Vitamin C: 126mg | Calcium: 68mg | Iron: 4mg