Maple Bacon Grilled Vegetable Salad with Bocconcini Cheese

Let's face it: maple bacon makes everything better. Toss some fresh grilled vegetables with briny bocconcini cheese and give it all a maple bacon dressing. Yes, please.

  • Prep Time: 45 minutes
  • Makes: 6 servings
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All You Need

  • 1 piece each Portobello mushroom, yellow and green zucchini, red and yellow peppers
  • 12 pieces asparagus
  • 3 tbsp (45 mL) vegetable oil, divided
  • 3 tbsp (45 mL) Club House La Grille Maple Bacon Seasoning, divided
  • 1 tbsp (15 mL) each cider vinegar and chopped chives
  • 12 pieces mini Bocconcini cheese


  1. Cut zucchinis into ½-in (1 cm) thick slices, cut peppers into ¼’s, peel the asparagus and trim the Portobello mushroom.

  2. Preheat grill to medium-high heat. Place all vegetables into large bowl; add 1 tbsp (15 mL) oil and 1 ½ tbsp (22 mL) seasoning. Mix well and set aside for 30 minutes.

  3. In a small bowl, whisk together vinegar, chives, remaining oil and seasoning.

  4. Grill vegetables on both sides for about 8 minutes.

  5. Cut Bocconcini into quarters and combine with vegetables and dressing. Mix well and let rest for 30 minutes before serving.


Need a little inspiration? We’re ready with a few suggestions.