Healthy, delicious and full of summer flavor, this Grilled Vegetable Salad is perfect for anything from cookouts to family dinners. Bite-sized pieces of veggies are tossed in our homemade lemon vinaigrette. Vegetarian, Keto, Whole 30 and Vegan with just a couple of tweaks!
Why You Will Love Grilled Vegetable Salads
- HEALTHY – Full of hearty, healthy and fresh ingredients, you can feel great about feeding this to your family!
- DELICIOUS – And it doesn’t skimp on flavor! Those charred veggies and that zesty lemon vinaigrette work to make your mouth happy!
- VERSATILE – We include the vegetables that we love in this recipe. But you can use whatever you’ve got laying around!
- MAKE AHEAD OF TIME – Yes, a Grilled Vegetable Salad is a great dish to prepare ahead of time. Just grill them all up and let them hang in your fridge until you are ready to serve! Put them on your lettuce and drizzle that delicious dressing on top!
Grilled Vegetable Salad
I LOVE grilled vegetables! There is just something about tossing them in a little oil, putting them on a super hot grill and getting that perfect char on them! It just really makes about any vegetable shine!
And putting them on a bed of tender, crisp romaine lettuce is just simply sublime! Keep reading below for some tips, suggestions and the full recipe on the recipe card. And, for step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- 1 red bell pepper, deseeded and quartered
- 1 orange bell pepper, deseeded and quartered
- 1 yellow squash, halved and quartered
- 1 zucchini, halved and quartered
- 1 ear of corn
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 heads romaine lettuce, chopped
- 1 cup shredded mozzarella cheese
Best Way To Grill Vegetables
After cleaning all your veggies, the first thing to keep in mind is to cut your veggies into slices that are as even as possible. This will enable them all to cook in the same time frame. You also want to get that grill nice and hot, around 350-400 degrees. This will help get that nice char on the outside of the vegetables.
Finally, close the grill while cooking. This will help cook them with convection heat and promote even cooking through the vegetables. Keep the lid closed for 2-3 minutes while they cook. Open the lid and flip them to cook another 3-4 minutes!
Other Vegetables That Would Be Good On This Salad?
- ASPARAGUS– You can keep this unique looking vegetable at it’s full length or cut them up after grilling to put on your salad. Just remember, when grilling, keep them perpendicular to the grill grates so they don’t fall through!
- EGGPLANT-
- I love grilled eggplant! Just slice them into round slices, dress them in oil and seasonings and let them join the show on the grill! These may be a little trickier to grill, but totally worth it! You may need to cook them a bit by boiling before putting them on the grill. Check out this post for a great explanation.
- ONION- Red onion or yellow onion will work. Cut an onion nice and thick and it will grill perfectly!
- BROCCOLINI AND/OR CAULIFLOWER- When grilling smaller vegetables, it may be best to put them on skewer to avoid losing them through the grates.
- SWEET POTATOES- We ALWAYS love sweet potatoes. But this would be a great idea to make in the Fall months to give it a little more of an “Autumn” flair!
Other Notes, Tips and Suggestions
- OTHER “NON-GRILLED” TOPPINGS- Fresh Cherry Tomatoes, Sun Dried Tomatoes, Sliced Avocado, Nuts (Sliced Almonds, Pecans, Walnuts).
- SUB CHEESE- We used Mozzarella Cheese for this recipe, and it works great. But if you want to have a little stronger flavor, try some Bleu Cheese instead! Or any sort of goat or feta cheese would work too! If you aren’t a fan of that sort of cheese, you can also use parmesan. Obviously, if you want to make this dish vegan friendly, you can omit it altogether.
Items To Help With This Recipe
- Salad Bowl– You always need a good salad bowl to serve to your guests. This one is so cool! It’s plenty big and has a cool bamboo top. And it comes with it’s own serving utensils that fit right in the lid. You’ve gotta check it out!
- Mandoline Slicer– This Mandoline Slicer comes with protective gloves, so you can get these vegetables sliced perfectly and safely!
I hope you enjoy this recipe for Roasted Vegetable Salad. We’d love to hear how it turns out in the comments section! Happy eating!
ALSO CHECK OUT:
Grilled Vegetable Salad
Ingredients
Ingredients for the Salad:
- 1 red bell pepper deseeded and quartered
- 1 orange bell pepper deseeded and quartered
- 1 yellow squash halved and quartered
- 1 zucchini halved and quartered
- 1 ear of corn
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 heads romaine lettuce chopped
- 1 cup shredded mozzarella cheese
Ingredients for the Dressing:
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
Instructions
- Brush the corn with olive oil and season with salt and pepper.
- Cut the rest of the vegetables into evenly thick slices.
- Toss the bell peppers, squash, and zucchini in the remaining olive oil and season with salt, garlic powder, and pepper.
- Place all the vegetables on a hot grill and cook for two to three minutes on each side.
- Remove the vegetables from the grill and allow to cool slightly. Slice all the vegetables into thin slices.
- Combine the grilled vegetables with the lettuce and mozzarella cheese in a large bowl.
- Make the dressing by combining all the dressing ingredients in a small bowl. Whisk to combine, then pour over the top of the salad ingredients and toss to coat.
Nutrition
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