grilled veggie salad recipe

Written ByJenny Smyth Posted on
grilled veggie salad recipe
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The Best grilled veggie salad recipe

I’ve been making this grilled veggie salad recipe for years, and it’s still a favorite in our household. The first time I tried it was at a summer barbecue, and I was immediately hooked.

The combination of charred vegetables, tangy dressing, and crunchy texture is a winner. I love how it’s easy to customize with your favorite veggies and seasonings, making it perfect for any occasion or daily meal.

My kids adore helping me prepare the ingredients, from washing the lettuce to grilling the vegetables. As a bonus, this recipe is incredibly healthy, packed with fiber, vitamins, and antioxidants from the colorful veggies.

We often serve it as a side dish for family gatherings or even as a light lunch on its own. One of my favorite things about this recipe is how versatile it is – you can make it ahead of time and store it in the fridge for up to a day or two, or serve it immediately and enjoy the fresh flavors.

Whether you’re in the mood for something comforting or light and refreshing, this grilled veggie salad delivers every time. I’ve experimented with various seasonings and dressings over the years, but the classic combination of olive oil, lemon juice, garlic powder, salt, and pepper never fails to please.

The smoky flavor from grilling adds depth without overpowering the delicate taste of the veggies.

Grilled Veggie Salad

Grilled Veggie Salad

4.7 from 1310 votes

A smoky, colorful salad featuring charred seasonal vegetables tossed with a tangy vinaigrette. Perfect as a light main course or a hearty side dish for summer gatherings.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Vegetables

2 medium zucchinis, sliced lengthwise into 1/4-inch planks
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 medium red onion, cut into 1/2-inch rounds
2 cups cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Vinaigrette

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Salad Base

6 cups mixed salad greens
1/4 cup fresh basil leaves, torn
1/4 cup shaved Parmesan cheese

👨‍🍳Directions

1Preheat the grill to medium-high heat, about 400°F.
2In a large bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3Place the vegetables on the grill in a single layer, working in batches if needed.
4Grill the zucchini and peppers for 3 to 4 minutes per side, until they have distinct grill marks and are tender but still firm.
5Grill the onion rounds for 4 to 5 minutes per side, until they are softened and lightly charred.
6Grill the cherry tomatoes for 2 to 3 minutes, turning once, until the skins blister and begin to burst.
7Transfer all grilled vegetables to a cutting board.
8Let them cool for 5 minutes, then cut the zucchini and peppers into bite-sized pieces and separate the onion into rings.
9In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
10On a large serving platter, arrange the mixed salad greens and torn basil.
11Top with the grilled vegetables, drizzle the vinaigrette over the salad, and garnish with shaved Parmesan cheese.
Serve immediately.

🔧Equipment

Grill or grill pan
Tongs
Large mixing bowl
Small bowl or jar for vinaigrette
Cutting board
Knife
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 5mg🧂Sodium: 480mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 6g

📝Notes

For extra protein, add grilled chicken or chickpeas. You can prepare the vinaigrette up to 3 days ahead and store it in the refrigerator.

Watch Video Of How Grilled Veggie Salad Works

This grilled veggie salad recipe is perfect for any occasion – whether you’re hosting a party or just need a quick meal idea. It’s easy to prepare ahead of time and store in the fridge for later use.

When reheating leftovers, make sure to heat them thoroughly before serving. You can also customize this recipe by adding your favorite seasonings or spices to give it an extra boost of flavor.

❓ Frequently Asked Questions About Grilled Veggie Salad

Q: What types of vegetables are best for this recipe?

I recommend using a mix of colorful vegetables such as bell peppers, zucchini, cherry tomatoes, carrots, and red onions. You can also add other veggies like mushrooms, eggplant, or sweet potatoes if you prefer.

Q: Can I use pre-grilled or pre-cooked vegetables?

While not ideal, you can use pre-grilled or pre-cooked vegetables in a pinch. However, keep in mind that they might not have the same texture and flavor as freshly grilled ones.

Q: How do I store leftover grilled veggie salad?

You can store leftover grilled veggie salad in an airtight container in the fridge for up to 2 days. When reheating, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety.

Q: Can I make this recipe vegan by substituting the dressing?

Yes! You can easily make this recipe vegan by substituting the traditional dressing with a vegan alternative like hummus or avocado-based dressing.

Q: What’s the best way to serve grilled veggie salad?

Serve grilled veggie salad as a side dish for your favorite main courses or as a light lunch on its own. You can also add protein sources like grilled chicken or tofu for added nutrition and satisfaction.

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