This Grilled Vegetable Salad is a delightful dish that brings together the smoky flavors of grilled vegetables with a refreshing lemon vinaigrette. Perfect for summer barbecues, picnics, or as a colorful side at any gathering, this salad offers a burst of flavor and nutrition. The addition of blue cheese or shaved Parmesan adds a creamy texture that complements the crisp veggies beautifully.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 40 minutes, making it perfect for busy weeknights or last-minute entertaining.
- Flavorful and Smoky: Grilling enhances the natural sweetness of the vegetables, giving each bite a rich, smoky taste that is simply irresistible.
- Versatile Ingredients: You can easily swap out vegetables based on what you have on hand or your personal preferences, making this salad adaptable year-round.
- Healthy Choice: Packed with vitamins and nutrients from fresh vegetables, this salad is not only delicious but also nutritious.
- Impressive Presentation: The vibrant colors of grilled vegetables make this salad visually appealing and a standout on any table.
Tools and Preparation
Before you begin grilling, gather your tools to make the process smooth and enjoyable.
Essential Tools and Equipment
- Grill
- Large rimmed pan
- Tongs
- Knife
- Cutting board
Importance of Each Tool
- Grill: Essential for achieving the perfect char on your vegetables, enhancing their flavor.
- Tongs: Help you safely flip and rotate the veggies without losing their shape.
- Knife: A sharp knife ensures clean cuts for consistent cooking and presentation.
Ingredients
This Grilled Vegetable Salad recipe features smoky veggies, a bright lemon vinaigrette, and blue cheese (or shaved Parmesan). So flavorful!
For the Salad
- 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)
- 2-3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound cherry or grape tomatoes, (sliced in half)
- Herby lemon vinaigrette
- 4 ounces your favorite blue cheese, crumbled (if you don’t like blue cheese, use large, wide shavings of Parmesan!)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Grilled Vegetable Salad
Step 1: Preheat the Grill
Preheat grill to 400°F. Scrub grates clean and oil them well.
Step 2: Prepare Vegetables
- Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan.
- Drizzle olive oil over all vegetables.
- With your hands, gently fold the vegetables until they are evenly coated with oil while keeping onion rings intact.
- Generously sprinkle with kosher salt and freshly ground black pepper. Lightly fold again. Sprinkle once more with salt & pepper.
Step 3: Grill Vegetables
- Add vegetables to the hot grill in a single layer; grill in batches if needed.
- Place corn on the hottest part of the grill for quick charring.
- Close grill lid; cook for about 2 minutes.
Step 4: Flip Vegetables
- Open grill; use long tongs to flip and rotate vegetables as needed.
- Check regularly for doneness. Asparagus cooks fastest; aim for charred corn but keep some crunch.
Step 5: Remove from Grill
Once all vegetables have distinct grill marks and are cooked to your liking, remove them from the grill back to the rimmed pan.
Step 6: Assemble Salad
- Allow vegetables to cool enough to handle; cut kernels from corn cob.
- Chop other veggies into bite-size pieces about one inch in size.
- In a large serving bowl (preferably low and wide), combine all grilled veggies with halved tomatoes.
- Drizzle with herby lemon vinaigrette; fold gently to mix.
- Add more vinaigrette if needed; sprinkle with blue cheese before serving slightly warm or at room temperature.
Enjoy your vibrant and tasty Grilled Vegetable Salad!
How to Serve Grilled Vegetable Salad
Grilled Vegetable Salad is a versatile dish that can be served in various ways. It pairs well with many meals or can stand alone as a light and refreshing option. Here are some serving suggestions to enhance your dining experience.
As a Main Dish
- Enjoy the salad on its own for a light lunch or dinner. The combination of grilled veggies and cheese provides enough sustenance.
With Protein
- Pair it with grilled chicken or fish for added protein. This complements the smoky flavors of the salad beautifully.
In a Wrap
- Use the salad as a filling for wraps or tortillas. This makes for an easy, on-the-go meal option.
Over Quinoa or Rice
- Serve the salad over a bed of quinoa or brown rice. This adds extra fiber and makes it more filling.
On Toast
- Top slices of toasted bread with the salad for a delightful bruschetta-style appetizer.
As a Picnic Item
- Pack it in containers for outdoor gatherings. It tastes great at room temperature, making it perfect for picnics.
How to Perfect Grilled Vegetable Salad
Creating the ideal Grilled Vegetable Salad requires attention to detail. Follow these tips to ensure your salad stands out.
- Choose Fresh Vegetables: Select seasonal, fresh veggies for the best flavors and textures. They will enhance the overall taste of your salad.
- Oil Generously: Ensure all vegetables are well coated in olive oil before grilling. This prevents sticking and promotes even cooking.
- Monitor Grill Temperature: Keep your grill at a consistent 400°F for ideal cooking conditions. Too hot can char the veggies too quickly, while too low may not achieve that desirable grilled flavor.
- Rotate Regularly: Flip and rotate vegetables frequently on the grill. This helps achieve even cooking and those beautiful grill marks without burning.
- Add Flavors After Grilling: Drizzle additional vinaigrette after grilling to brighten up the flavors and keep everything fresh.
- Serve Warm or Room Temperature: Allow the salad to cool slightly before serving, enhancing its flavors without losing texture.
Best Side Dishes for Grilled Vegetable Salad
Grilled Vegetable Salad makes an excellent centerpiece, but it also pairs wonderfully with other dishes. Consider these side options to complete your meal.
- Garlic Bread: Crisp, buttery garlic bread complements the freshness of the salad perfectly.
- Coleslaw: A tangy slaw offers a nice contrast in texture and flavor, providing crunch alongside your veggie mix.
- Potato Wedges: Seasoned baked potato wedges add heartiness and pair well with grilled flavors.
- Pasta Salad: A light pasta salad brings additional carbs and richness without overwhelming the grilled vegetables.
- Stuffed Peppers: Colorful stuffed peppers can enhance both presentation and flavor when served alongside this dish.
- Fruit Salad: A refreshing fruit salad balances out the savory elements of your meal with sweetness.
- Cheese Platter: An assortment of cheeses rounds out the meal nicely, providing different flavors that complement grilled veggies.
- Hummus with Pita Chips: Creamy hummus paired with crunchy pita chips makes for a great snack before enjoying your main course.
Common Mistakes to Avoid
Grilling vegetables can be simple, but there are a few common pitfalls to watch out for. Here’s how to avoid them:
- Skipping the oil: Not adding enough olive oil can lead to sticking on the grill. Always coat your vegetables well to prevent this issue.
- Overcrowding the grill: Placing too many vegetables on the grill at once can cause uneven cooking. Grill in batches to ensure each piece gets proper heat and char.
- Ignoring cooking times: Different vegetables cook at varying rates. Keep an eye on your veggies and flip them regularly for even grilling.
- Not seasoning adequately: Under-seasoning can result in bland flavors. Generously sprinkle salt and pepper before grilling for a more vibrant taste.
- Forgetting to let them cool: Cutting hot grilled vegetables immediately can make them soggy. Allow them to cool slightly before chopping for a better texture in your salad.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Grilled Vegetable Salad will last up to 3 days in the refrigerator.
Freezing Grilled Vegetable Salad
- Freeze in a sturdy, airtight container or freezer bag.
- The salad is best consumed within 2-3 months after freezing for optimal flavor.
Reheating Grilled Vegetable Salad
- Oven: Preheat oven to 350°F (175°C) and heat the salad for about 10-15 minutes until warmed through.
- Microwave: Place salad in a microwave-safe dish, cover it, and heat on medium for 1-2 minutes, stirring halfway through.
- Stovetop: Warm up in a pan over low heat, stirring occasionally, until heated through.
Frequently Asked Questions
Can I use other vegetables in my Grilled Vegetable Salad?
Yes! Feel free to incorporate seasonal veggies like eggplant or mushrooms for added flavor and variety.
How do I make a vegan version of Grilled Vegetable Salad?
Simply skip the cheese or use a plant-based alternative. This keeps it fresh and vegan-friendly!
What is the best dressing for Grilled Vegetable Salad?
The herby lemon vinaigrette complements the smoky flavors beautifully, but you can also experiment with balsamic vinegar or any light vinaigrette.
Can I prepare Grilled Vegetable Salad ahead of time?
Absolutely! You can grill the vegetables a day ahead and store them in the fridge. Just assemble when ready to serve.
How do I enhance the flavor of my Grilled Vegetable Salad?
Adding fresh herbs like basil or parsley right before serving elevates the dish’s flavor profile significantly.
Final Thoughts
This Grilled Vegetable Salad is not only packed with flavor but also showcases versatility, allowing you to mix and match your favorite veggies. It’s perfect as a side dish or a light main course. Don’t hesitate to customize it with different dressings or cheeses based on your preferences—your taste buds will thank you!
Grilled Vegetable Salad
Grilled Vegetable Salad is a vibrant and flavorful dish that celebrates the essence of summer. This delightful salad combines an array of smoky, grilled vegetables, such as zucchini, bell peppers, and asparagus, all drizzled with a zesty lemon vinaigrette. Topped with creamy blue cheese or Parmesan, it makes for a refreshing side dish or a light main course. Whether you’re hosting a barbecue or enjoying a picnic, this salad is sure to impress with its colorful presentation and rich taste.
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
- 4 ears sweet corn
- 2 medium yellow summer squash
- 2 medium green zucchini
- 2 large red bell peppers
- 1 large red onion
- 1 pound asparagus
- 1 pound cherry or grape tomatoes
- Olive oil
- Kosher salt
- Black pepper
- 4 ounces blue cheese or shaved Parmesan
- Herby lemon vinaigrette
Instructions
- Preheat the grill to 400°F (204°C) and prepare the grates.
- On a large rimmed pan, combine corn, squash, zucchini, bell peppers, onion, and asparagus. Drizzle with olive oil and season generously with salt and pepper.
- Grill vegetables in batches until they have distinct grill marks and are tender yet crisp.
- Allow the vegetables to cool slightly before chopping into bite-sized pieces.
- In a large serving bowl, mix grilled vegetables with halved tomatoes and drizzle with lemon vinaigrette. Top with blue cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Choose fresh seasonal vegetables for optimal flavor. Feel free to substitute vegetables based on availability or personal preference. Serve warm or at room temperature for the best taste.