A Knock-Your-Socks-Off Grilled Veggie and Soba Noodle Salad Recipe

I didn’t discover soba noodles until just recently, maybe within the last year. In fact, I think one of the first recipes I made with them was Cookie & Kate’s Peanut-Sesame Slaw (super amazing, by the way).

Side profile of a clear bowl full of grilled veggie and soba salad on a white linen table cloth.

Right then and there I fell in love with the little buckwheat noodles (and Kate’s blog), and I’ve been using them ever since.

A bundle of dried buckwheat soba noodles on a white, linen table cloth. Selective focus on the ends of the noodles at one end of the bundle.

This recipe is super simple, but really satisfying. It came about for two reasons: 1) we had a bit of an oven emergency this weekend, where the door fell off (not shown in the picture, but the door did in fact fall completely off) while I was trying to make some lemon muffins. And 2) because we were having a record heatwave and the last thing I wanted to do was stand over the stove and cook.

A bundle of dried soba noodles laying flat on a off-white linen table cloth.

So, I dug through the fridge to see what I could find, threw it all together on the grill, and pressed “Go.”

I had never grilled some of these veggies before, but I was really pleased with the results. The snow peas all got a bit charred on their tips, but I kind of like them that way. If you want to avoid any charring, just add them about halfway through cooking.

Top view of the raw prepared ingredients laid out on a black, rectangular metal pan. A wooden cutting board and kitchen knife is to the upper left.

I was also a bit worried about the carrots not cooking enough, but they were actually quite perfect – still a bit crunchy, but cooked enough to make them fit with the rest of the dish. Cut them thin if you’d like them more on the soft side.

Top view of grilled vegetables in a Weber grilling basket.

I also added some toasted pine nuts to round out the flavors. I’m SO glad I did, and I’m so glad I took the time to toast them before adding them to the salad. I think they were my favorite part.

They kind of fell to the bottom as I ate my portion, which meant that the last few bites were full of amazing toasty-pinenutty-ness, which was amazing.

Top down view of a grilled veggie soba salad in a clear mixing bowl with two wooden serving spoons stuck into it and sitting on a white linen table cloth.

I used a super simple dressing of just lemon and olive oil, but if you want to make it fancier, go ahead and use something else, like my Red Wine Vinaigrette.

Whatever you do, you need to make this salad. It’s the perfect summertime meal for cooking out on the barbie (as my dad likes to call it).

Close up of a side profile of a clear mixing bowl full of grilled veggie soba salad.

Enjoy!

Print
Top down view of a clear glass mixing bowl full of grilled veggie soba salad.

Grilled Veggie and Soba Noodle Salad


  • Author: Raquel Smith
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Dinner

Description

A quick and easy summertime BBQ recipe with grilled veggies, soba noodles, and toasted pine nuts. Perfect for a hot and lazy summer day!


Ingredients

  • 1 bunch asparagus, cut into 1 1/2-inch pieces
  • 3 medium carrots, sliced
  • 1/2 white onion. sliced
  • 2-3 cups snow peas (a few handfuls)
  • 2 zucchini, sliced
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • 6 ounces dry soba noodles
  • 1/4 cup pine nuts
  • 1/2 lemon

Instructions

  1. Preheat the grill while you prep your veggies. Toss them into a grill basket and drizzle with 2 tablespoons of the olive oil. Add the salt and a bunch of freshly ground pepper.
  2. Cook over medium-high heat for about 15 minutes, stirring every few minutes.
  3. While the veggies cook, boil some water in a stockpot and cook the soba noodles according to package directions.
  4. While those cook, toast your pine nuts. Place them in a heavy-bottomed pan and set over medium-high heat. Cook stirring constantly for a few minutes, until they become fragrant and just the slightest golden brown. Remove them from the pan and set aside.
  5. When the noodles and veggies are done cooking, combine them with the pine nuts in a large mixing bowl. Drizzle with the remaining olive oil and squeeze the lemon juice on top. Season with more sea salt and pepper, if desired. Eat immediately, or cold as leftovers!

What about you? Does this soba noodle and grilled veggie recipe sound like it will hit the spot? Let us know in the comments below, and please rate the recipe in the comments block while you’re at it!

Don’t forget to Pin It!

A collage of photos showing different views of a grilled veggie and soba noodle salad.

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 16th, 2014. Last updated: May 25, 2018 at 23:41 pm.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).

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