Grilled Vegetable Salad is a bright, smoky mix of charred veggies and a simple tangy dressing.
- Grilled Vegetable Salad introduction
- Why make Grilled Vegetable Salad
- How to make Grilled Vegetable Salad
- Ingredients for Grilled Vegetable Salad
- Directions for Grilled Vegetable Salad
- How to serve Grilled Vegetable Salad
- How to store Grilled Vegetable Salad
- Tips to make Grilled Vegetable Salad
- Variation for Grilled Vegetable Salad
- FAQs for Grilled Vegetable Salad
Grilled Vegetable Salad introduction
This grilled vegetable salad brings out the sweet, smoky flavors of summer vegetables. It is easy to make and goes well with many meals.
Why make Grilled Vegetable Salad
Make this grilled vegetable salad for a quick, healthy side or light main. It uses simple ingredients and cooks fast on the grill.
If you want a hearty plate with protein, try pairing it with a warm chicken dish like this balsamic chicken cobb salad for a full meal: balsamic chicken cobb salad.
How to make Grilled Vegetable Salad
Follow simple steps to grill and toss the vegetables with a bright dressing. Keep an eye on the grill so vegetables get char marks but do not burn.
Serve warm or at room temperature for the best texture and flavor.
Ingredients for Grilled Vegetable Salad
- 1 pound fresh asparagus, trimmed
- 2 zucchini, ends trimmed and halved lengthwise
- 2 yellow squash, ends trimmed and halved lengthwise
- 1 large red onion, sliced into 1/2-inch thick slices
- 2 red bell peppers, halved and seeded
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- salt and ground black pepper to taste
Directions for Grilled Vegetable Salad
- Preheat grill for medium heat and lightly oil the grate.
- Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill.
- Cook until vegetables are tender and slightly charred, 10 to 15 minutes.
- Remove vegetables from grill and cut into bite-sized pieces.
- Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing.
- Toss vegetables with dressing in a bowl.
- Serve warm or at room temperature.
How to serve Grilled Vegetable Salad
Serve the grilled vegetable salad on its own as a side or over greens for a light lunch. Top with crumbled cheese or toasted nuts for extra texture.
It also pairs well with pasta salads or sandwiches, like a chilled BLT pasta salad for a potluck or picnic: BLT pasta salad.
How to store Grilled Vegetable Salad
Cool the salad to room temperature before storing. Place in an airtight container and keep in the fridge.
Use within 3 to 4 days. Re-toss with a bit of extra olive oil before serving if it looks dry.
Tips to make Grilled Vegetable Salad
- Cut vegetables evenly so they cook at the same time.
- Brush or toss vegetables lightly with oil to prevent sticking.
- Watch the grill and move pieces as needed for even charring.
- Make the dressing ahead and toss just before serving for fresh flavor.
Variation for Grilled Vegetable Salad
- Add sliced cherry tomatoes after grilling for a fresh pop.
- Grill eggplant or mushrooms for a heartier mix.
- Add fresh herbs like basil or parsley before serving.
- Toss in cooked quinoa or chickpeas to make it more filling.
FAQs for Grilled Vegetable Salad
Q: Can I make this grilled vegetable salad without a grill?
A: Yes. Use a grill pan or broil the vegetables in the oven until charred and tender.
Q: How long will the grilled vegetable salad keep?
A: Stored in an airtight container in the fridge, it will last 3 to 4 days.
Q: What tools help with grilling vegetables?
A: A good grill spatula or tongs make turning easier. If you need one, Buy it here.
Q: Can I prepare this recipe ahead of time?
A: You can grill the vegetables ahead and keep them chilled. Dress just before serving to keep textures bright.
Grilled Vegetable Salad
Ingredients
Vegetables
- 1 pound fresh asparagus, trimmed
- 2 units zucchini, ends trimmed and halved lengthwise
- 2 units yellow squash, ends trimmed and halved lengthwise
- 1 large red onion, sliced into 1/2-inch thick slices
- 2 units red bell peppers, halved and seeded
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- to taste salt and ground black pepper
Instructions
Preparation
- Preheat grill for medium heat and lightly oil the grate.
- Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill.
- Cook until vegetables are tender and slightly charred, 10 to 15 minutes.
- Remove vegetables from grill and cut into bite-sized pieces.
- Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing.
- Toss vegetables with dressing in a bowl.
- Serve warm or at room temperature.
