Grilled Vegetable Kimchi Salad

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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!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Side

Cuisine: Asian

Servings: servings

Calories: 160kcal

Author: Catherine McCord

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.

Video

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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

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