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Clean the veggies and prep for the grill. The mushrooms I grill whole in a veggie basket so after wiping them off I drizzle with olive oil and the add pepper and seasoning salt (I have an obsession with Adobo Salt from Goya it’s a jazzed up garlic salt) and they are ready to hit the grill.
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The onions I slice into large rings so they are easy to flip on the grill and give them the same olive oil and spice treatment as the mushrooms. Same prep for the yellow squash. You could substitute or add any almost any veggie to your grill mix: eggplant, baby artichokes, or green onions, be creative.
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On the hot grill the onion and squash will go pretty quick so keep an eye on them, time will depend on how thick you cut them. The mushrooms will need to roast until they release their water and darken up. So about 6 minutes.
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Set the grilled veggies aside and allow them to cool so you can slice into bite sized pieces. You can grill and prep the veggies hours or days before you plan to serve this salad. I normally will grill extra veggies one night with the plan of making this salad the next.