Grilled Vegetable Salad

This Grilled Vegetable Salad is a vibrant and flavorful dish that celebrates the best of summer produce. Perfect for barbecues, picnics, or as a light meal, this salad combines smoky grilled vegetables with a zesty lemon vinaigrette. It’s a colorful addition to any table and can be enjoyed warm or at room temperature, making it incredibly versatile.

Why You’ll Love This Recipe

• Delicious Flavor: The grilling process enhances the natural sweetness of the vegetables, creating a smoky taste that pairs beautifully with the herby lemon vinaigrette.
• Healthy & Nutritious: Packed with seasonal veggies and nutrients, this salad is a wholesome choice that supports a balanced diet.
• Easy to Prepare: With simple steps and minimal prep time, this dish can be ready in just 40 minutes—ideal for busy weeknights or gatherings.
• Versatile Serving Options: Serve it as a side dish, add protein for a main course, or enjoy it on its own; this salad fits any occasion!
• Customizable Ingredients: Feel free to swap in your favorite vegetables or cheese based on what you have on hand.

Tools and Preparation

Before you start making your Grilled Vegetable Salad, gather your tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Grill
• Large rimmed pan
• Long tongs
• Knife and cutting board
• Large mixing bowl

Importance of Each Tool

• Grill: The heart of this recipe! It gives the vegetables their signature smoky flavor while allowing for easy cooking.
• Tongs: Essential for safely flipping and rotating the veggies on the grill without losing their shape.
• Large Mixing Bowl: Perfect for combining all ingredients together without making a mess.

Ingredients

This Grilled Vegetable Salad recipe features smoky veggies, a bright lemon vinaigrette, and blue cheese (or shaved Parmesan). So flavorful!

Fresh Vegetables

• 4 ears sweet corn, (husk and silk removed)
• 2 medium yellow summer squash, (ends trimmed, quartered lengthwise)
• 2 medium green zucchini, (ends trimmed, quartered lengthwise)
• 2 large red bell peppers, (stems, seeds and any large ribs removed, cut into 3 to 4 pieces each)
• 1 large red onion, (ends and skin removed, sliced into 3 to 4 large intact rings)
• 1 pound asparagus, (tough ends snapped off)

Seasoning & Dressing

• 2-3 tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 1 pound cherry or grape tomatoes, (sliced in half)
• herby lemon vinaigrette

For Cheese

• 4 ounces your favorite blue cheese, crumbled – if you don’t like blue cheese, use large shavings of Parmesan!

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Vegetable Salad

Step 1: Preheat the Grill

Preheat your grill to 400°F. Scrub the grates clean and generously oil them to prevent sticking.

Step 2: Prepare Vegetables

Place all prepared vegetables—corn, yellow squash, zucchini, bell pepper, onion, and asparagus—on a large rimmed pan. Drizzle with olive oil and season generously with salt and pepper. Gently fold everything together with your hands until evenly coated.

Step 3: Grill the Vegetables

Lay vegetables on the hot grill in a single layer. If needed, grill in batches. Position corn on the hottest part of the grill for quick charring. Close the lid and cook for about 2 minutes.

Step 4: Flip & Rotate

Open the grill. Use long tongs to check on the vegetables; flip them as needed. Cooking times will vary by vegetable. Aim for grilled marks and desired tenderness; remove from grill when done.

Step 5: Assemble the Salad

Once cooled slightly, cut kernels from corn cobs and chop other veggies into bite-sized pieces (about one inch). Combine everything in a large serving bowl along with tomatoes. Drizzle with herby lemon vinaigrette and fold gently to combine. Top with crumbled blue cheese before serving warm or at room temperature.

How to Serve Grilled Vegetable Salad

Grilled Vegetable Salad is versatile and can be served in various ways. Whether as a main dish or a side, it pairs beautifully with many flavors and ingredients.

As a Main Dish

• Serve it warm or at room temperature for a satisfying vegetarian meal.
• Add cooked quinoa or farro for extra protein and texture.

With Protein

• Pair with grilled chicken or fish to create a balanced plate.
• Crumbled feta or goat cheese can enhance the salad’s flavor profile.

In Wraps or Sandwiches

• Use the salad as a filling for wraps with hummus or tzatziki.
• Layer it between crusty bread for a delicious sandwich.

As a Side Dish

• It complements grilled meats wonderfully, enhancing any barbecue spread.
• Serve alongside pasta dishes for a refreshing contrast.

How to Perfect Grilled Vegetable Salad

To elevate your Grilled Vegetable Salad, consider these helpful tips:

• Choose fresh vegetables: Fresh produce enhances taste and texture. Look for vibrant colors and firm textures.
• Control grill temperature: Maintain an even heat to ensure vegetables cook properly. Too hot can lead to burning.
• Season generously: Don’t skimp on salt and pepper; they bring out the natural flavors of the vegetables.
• Experiment with marinades: Marinate veggies in olive oil, vinegar, or herbs before grilling for extra flavor.
• Let it cool slightly: Allow grilled vegetables to cool before mixing them with dressing to prevent wilting.
• Use quality cheese: A good blue cheese or Parmesan will add richness and depth to the salad.

Best Side Dishes for Grilled Vegetable Salad

This Grilled Vegetable Salad pairs well with various side dishes that enhance its flavors. Try these options for an enjoyable meal experience.

1. Garlic Bread: A crunchy, buttery addition that complements the salad’s freshness.
2. Quinoa Pilaf: Nutty quinoa seasoned with herbs makes for a hearty side.
3. Couscous Salad: Light and fluffy couscous mixed with lemon and herbs offers a zesty contrast.
4. Caprese Skewers: Fresh mozzarella, basil, and tomatoes on skewers provide vibrant flavors.
5. Pasta Primavera: A light pasta dish featuring seasonal vegetables that echoes the salad’s theme.
6. Balsamic Roasted Potatoes: Crispy potatoes drizzled with balsamic glaze add depth and crunch.

Common Mistakes to Avoid

Grilling vegetables can be a delightful experience, but there are common mistakes that can affect the flavor and texture of your Grilled Vegetable Salad. Here are a few pitfalls to avoid.

• Skipping the oil: Not drizzling olive oil on your veggies can lead to sticking and uneven cooking. Always coat your vegetables well for better grilling results.
• Overcrowding the grill: Placing too many vegetables on the grill at once can lower the temperature and cause steaming instead of grilling. Grill in batches for that perfect char.
• Ignoring cooking times: Different vegetables have varying cook times. Watch your veggies closely to avoid overcooking some while undercooking others.
• Neglecting seasoning: Forgetting to season your vegetables with salt and pepper can result in bland flavors. Season generously before and after grilling for a burst of taste.
• Serving too cold: Serving the salad straight from the fridge can dull its flavors. Enjoy it slightly warm or at room temperature for the best taste experience.

Refrigerator Storage

• Store leftover Grilled Vegetable Salad in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Grilled Vegetable Salad

• Freezing is not recommended as it may alter the texture of the grilled vegetables.
• If necessary, use freezer-safe containers or bags and consume within 1 month.

Reheating Grilled Vegetable Salad

• Oven: Preheat to 350°F and spread salad on a baking sheet. Heat until warmed through, about 10-15 minutes.
• Microwave: Place in a microwave-safe container, cover loosely, and heat for 1-2 minutes, stirring halfway through.
• Stovetop: In a skillet over medium heat, add a splash of olive oil and warm for about 5 minutes, stirring gently.

Frequently Asked Questions

Can I customize my Grilled Vegetable Salad?

Absolutely! You can add different vegetables like eggplant or mushrooms based on your preferences.

What is the best dressing for Grilled Vegetable Salad?

Herby lemon vinaigrette complements grilled veggies beautifully, adding freshness and zing.

How do I make my Grilled Vegetable Salad more filling?

You can add grains such as quinoa or couscous or include protein like grilled chicken or chickpeas for extra sustenance.

How should I serve Grilled Vegetable Salad?

This salad is best served slightly warm or at room temperature, which enhances its flavors and textures.

Final Thoughts

The Grilled Vegetable Salad is a vibrant dish full of smoky flavor and fresh ingredients. Its versatility allows you to customize it with your favorite veggies and dressings, making it perfect for any occasion. Try this recipe today, and enjoy a deliciously healthy meal!