Introduction
There’s just something magical about vegetables when you give them a little char. The smoky edges, the tender insides, and that irresistible caramelized sweetness—it transforms simple veggies into something downright irresistible! Today, I’m so excited to share my Charred Veggie Salad with Goat Cheese and Balsamic Glaze – A Flavor-Packed Side.
This dish is one of my go-to favorites when I want a side that feels elevated yet approachable. I remember the first time I made it for a backyard dinner party: guests kept sneaking second (and third) helpings before the main dish was even served! The creamy goat cheese against the smokiness of charred zucchini, peppers, and onions, topped with a tangy-sweet balsamic glaze—it’s a combination that makes every bite sing.
Not only does it look stunning on the table, but it’s also incredibly versatile. Serve it warm for a cozy dinner or chilled as a refreshing salad on a hot day. Either way, it’s bound to steal the show!
Ingredients
Here’s what you’ll need to whip up this crowd-pleaser:
- 2 medium zucchinis, sliced into thick rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 oz creamy goat cheese, crumbled
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Fresh basil, for garnish
Substitution Ideas
- Vegan option: Swap goat cheese for a cashew-based vegan cheese or sprinkle with toasted pine nuts.
- Gluten-free: This recipe is naturally gluten-free—no adjustments needed!
- Extra crunch: Add roasted chickpeas or walnuts for protein and texture.
- Other veggies: Eggplant, asparagus, or mushrooms also work beautifully here.
Step-by-Step Instructions
Step 1: Prep your veggies
Wash and cut all the vegetables into bite-sized pieces. The goal is to keep everything roughly the same size so they cook evenly.
Step 2: Season and oil
Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper. Don’t overdo it on the oil—you want a light coating.
Step 3: Char to perfection
Heat a grill pan, cast iron skillet, or your outdoor grill over medium-high heat. Add the veggies in batches, making sure not to overcrowd the pan. Let them cook undisturbed for a few minutes so they get that nice char. Flip and cook until tender with smoky edges.
Pro tip: If you don’t have a grill, roasting the veggies in the oven at 425°F (220°C) for 20–25 minutes works just as well!
Step 4: Assemble the salad
Arrange the charred veggies on a large serving platter. Sprinkle generously with crumbled goat cheese and drizzle with balsamic glaze.
Step 5: Garnish and serve
Top with fresh basil for a pop of color and freshness. Serve immediately while warm, or chill and enjoy later as a cold salad.
Extra Tips
- Serving suggestions: This salad pairs beautifully with grilled chicken, steak, or fish. It also makes a lovely vegetarian main when served over quinoa or farro.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the goat cheese separate until serving if you want the veggies to stay fresher.
- Reheating: Warm in a skillet over medium heat or enjoy cold straight from the fridge.
- Variations:
- Add crumbled feta instead of goat cheese for a sharper bite.
- Sprinkle with toasted seeds or nuts for extra crunch.
- Use a honey drizzle along with balsamic glaze for a sweet-savory twist.
Nutritional Information (per serving)
Based on The East Coast Kitchen’s version:
- Calories: ~180
- Protein: 5g
- Fat: 11g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 9g
This salad is light yet satisfying, thanks to the balance of fiber-rich veggies, healthy fats from olive oil, and protein from goat cheese.
FAQ Section
1. How long does it take to make this salad?
From start to finish, about 30 minutes! Most of that time is grilling or roasting the veggies.
2. Can I substitute goat cheese?
Absolutely! Feta, blue cheese, or even fresh mozzarella are great alternatives. For a dairy-free option, try vegan cheese or toasted nuts.
3. Can I freeze charred veggie salad?
Freezing is not recommended as the veggies lose their texture when thawed. This salad is best enjoyed fresh or refrigerated for a few days.
Conclusion
And there you have it—my Charred Veggie Salad with Goat Cheese and Balsamic Glaze – A Flavor-Packed Side that’s smoky, tangy, creamy, and oh-so-delicious. Whether you’re hosting a summer barbecue, bringing a dish to a potluck, or simply elevating a weeknight dinner, this salad is guaranteed to impress.
I can’t wait for you to try it! When you do, let me know in the comments how it turned out—or tag me on social media so I can see your beautiful creations. Trust me, this one’s going to become a new favorite in your recipe rotation.