📖 Instructions

1. First, prep your veggies! Wash and dry the cabbage, red onion, and bell pepper thoroughly. If using a head of cabbage, remove the core and slice into roughly 1-inch thick wedges. Thinly slice the red onion and cut the bell pepper into large chunks. Aim for somewhat uniform sizes so everything cooks evenly. Trust me on this; you don't want some veggies mushy while others are crunchy!
2. Next, fire up your grill! Preheat it to medium-high heat. If you're using a grill pan, get that hot too. A medium-high heat is key here because it’ll allow you to get nice grill marks without burning anything. You know how much I hate burnt veggies!
3. Now for the grilling action! Toss the cabbage wedges and red onion slices with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on your preheated grill. Grill for about 4-5 minutes per side, or until they have nice char marks and are tender-crisp. Don't forget to flip!
4. While the cabbage and onions are grilling, throw the bell peppers in a large skillet with a tablespoon of olive oil. Cook for about 5-7 minutes per side, turning occasionally, until softened slightly and they also develop nice grill marks. This method ensures they're tender but still retain a slight bite. Its a secret I learned from my grandmother.
5. Once everything is nicely grilled, transfer the veggies to a large bowl. Let them cool down just a bit. It's also a great time to take a little break and admire your handiwork. You deserve it!
6. Finally, assemble your salad! Once the vegetables are cool enough to handle, combine them in a large bowl. Give it a gentle toss, and then taste and adjust seasonings as needed. Add more salt, pepper, or even a pinch of garlic powder if you're feelin' fancy. Serve immediately and enjoy the delightful flavors!