grilled veggie salad


It’s time to dust off your grill and get ready for warmer weather with lighter recipes.

It’s easy to use your grill to cook more than the usual hamburgers, hot dogs and steaks. Take a page from Bobby Flay and think outside the box for an adventure in grilling. Skewer up vegetables and fruit – just about anything can be grilled if you keep an eye on it. Vegetables in particular turn into a different ingredient when you grill them first. You’ll taste a new depth of flavor since grilling brings out the natural sweetness in vegetables and they make an elegant side dish to complement a grilled steak.

In our mixed bean salad, we give asparagus and baby artichokes the grill treatment. Baby artichokes are just as delicious as large artichokes, and this recipe gets them out of the standard spinach and artichoke dip. If you’ve never prepared fresh artichokes before, don’t be intimidated by their tough exterior. Just give them a wash then snap off the tough outer dark green leaves until you’re left with the tender pale green leaves. Cut them in half and they’re easy to lay flat on a hot grill to cook. Combine the grilled veggies with hearty Randall Mixed Beans and salty capers before topping the salad with Parmesan or Pecorino shavings. This salad is a tasty side dish for any grilled meat.


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Grilled Vegetables and Mixed Bean Salad


  • 2 cups Randall Mixed Beans, drained and rinsed
  • 12 baby artichokes, trimmed and cut in half
  • 1 bunch asparagus
  • 7 scallions, sliced
  • 3/4 cup olive oil
  • 2 tbs dried thyme
  • 6 cloves garlic, sliced
  • 2 small lemons, juiced
  • 2 tbs capers, 2 tbs liquid reserved
  • 1 tbs + 1 tsp garlic, minced
  • Kosher salt and fresh ground pepper, to taste
  • Parmesan or Pecorino Cheese, Shavings to taste


  1. Heat your grill to medium-high heat. Peel the skin of the lemons over a sauce pan making sure to capture the lemon oil in the pan.  Add olive oil, thyme and garlic then bring oil mixture to a low boil. Cook the mixture until the garlic turns golden brown and strain the infused olive oil into a large bowl. 
  2. Toss artichokes and asparagus in the oil and then grill on medium heat until tender and show grill marks. While the vegetables are cooking, add remaining dressing ingredients to the infused oil and whisk to combine.
  3. Chop the grilled veggies into bite size pieces and add with the sliced scallions to the bowl and toss to combine. Fold in the Randall Mixed Beans then garnish with shaved Parmsean or Pecorino before serving.