Chopped Grilled Vegetable Kimchi Salad
This Gut Friendly Chopped Grilled Vegetable Kimchi Salad is filled with natural probiotics and delicious vegetables for a healthy dish!
This Chopped Grilled Vegetable Kimchi Salad is next-level, and I’ve been making it regularly for a few months now and since summer is here, I’ve got the grill fired up to make it part of our dinner rotation and even doubling it to place on tops of greens for lunch salads.
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
1 clove garlic, minced
2 tablespoons champagne vinegar