Grilled Vegetable Salad
Too often vegetables come o the grill crunchy and scorched or watery and soggy. Here’s how to cut and cook them for perfectly tender, lightly charred results.
Why This Recipe Works
Prepping and slicing these vegetables strategically set us up for success on the grill. By grilling the vegetables with their delicate cut sides down first, we were able to control the amount of char that developed before we flipped the vegetables to finish cooking them through on the more resilient skin sides. Dressing the vegetables while they were still warm helped them absorb the vinaigrette more effectively.
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