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Grilled Vegetable Salad

At Memphis, we believe fresh vegetables taste best hot off the grill! Make this warm salad to complement any main dish or simply eat it as the main course. The recipe is for 2-4 people and can easily be doubled or tripled.
1. Chop the baby peppers in half or whole peppers in quarters, removing stems and seeds.

2. Shuck your corn.

3. Peel and quarter the red onion.

4. Chop your cilantro and reserve a few sprigs for garnish.

5. With the Direct Flame Insert in your Memphis, set the grill to Open Flame 2.

6. Grill your vegetables on the open flame until one side becomes blackened.

7. Remove the vegetables from heat and let them cool.

8. Chop your peppers and onions and slice the corn off the cob.

9. Toss your vegetables in a bowl with salt, cilantro, and olive oil.

1 lb. baby sweet peppers, or tri-color bell peppers
1 large red onion
2 ears sweet corn
1/4 Cup chopped fresh cilantro
2 Tbsp extra virgin olive oil
2 tsp salt
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