This Grilled Vegetable Salad is a delightful mix of smoky, charred vegetables tossed in a zesty lemon vinaigrette. Perfect for summer barbecues or as a vibrant side dish for any gathering, this salad showcases the fresh flavors of seasonal produce. The combination of grilled corn, zucchini, and bell peppers makes it both colorful and nutritious. Plus, the option to add blue cheese or Parmesan gives it a unique twist that will impress your guests!
Why You’ll Love This Recipe
- Flavorful and Fresh: The grilling process enhances the natural sweetness of the vegetables, creating a delicious smoky flavor.
- Easy to Prepare: With simple steps and minimal ingredients, this recipe can be made quickly for any occasion.
- Versatile Dish: This salad works well as a side dish or a main course, perfect for picnics, BBQs, or potlucks.
- Healthy and Nutritious: Packed with vitamins and minerals from fresh vegetables, it’s a guilt-free addition to any meal.
- Customizable Options: Adjust the ingredients to include your favorite seasonal veggies or dressings for variety.
Tools and Preparation
Before diving into this delicious Grilled Vegetable Salad recipe, gather your tools to make preparation easier. Having everything at hand ensures a smooth cooking experience.
Essential Tools and Equipment
- Grill
- Large rimmed pan
- Tongs
- Cutting board
- Sharp knife
- Serving bowl
Importance of Each Tool
- Grill: Essential for achieving that smoky flavor and beautiful grill marks on the vegetables.
- Large rimmed pan: Keeps your workspace organized and allows you to toss all vegetables together easily.
- Tongs: Perfect for flipping and rotating vegetables on the grill without risking burns.
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)
For Garnish
- Herby lemon vinaigrette
- 4 ounces your favorite blue cheese, crumbled – if you don’t like blue cheese, use large shavings of Parmesan!

How to Make Grilled Vegetable Salad
Step 1: Preheat the Grill
Preheat your grill to 400°F. Scrub grates clean and oil them well to prevent sticking.
Step 2: Prepare the Vegetables
- Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan.
- Drizzle olive oil over all vegetables.
- Gently fold the vegetables using your hands until evenly coated with oil while keeping onion rings intact.
- Generously sprinkle with kosher salt and freshly ground black pepper; fold again lightly.
Step 3: Grill the Vegetables
- Add vegetables to the hot grill in a single layer.
- Set corn on the hottest part for quick charring.
- Close grill lid; cook for about 2 minutes.
Step 4: Flip and Rotate Vegetables
Open the grill; use tongs to flip and rotate vegetables as needed:
– Check regularly for doneness since cooking times vary.
– Aim for distinct grill marks while keeping some crunchiness in the corn.
Step 5: Assemble the Salad
- Once cooked to your liking, remove vegetables from the grill back into the rimmed pan.
- After cooling slightly, cut kernels from corn cob; chop other vegetables into bite-sized pieces.
- Place everything in a large serving bowl; add halved tomatoes and gently fold together.
- Drizzle with herby lemon vinaigrette; adjust amount as needed.
- Sprinkle with blue cheese or Parmesan before serving slightly warm or at room temperature.
Now you’re ready to enjoy this delightful Grilled Vegetable Salad at your next meal!
How to Serve Grilled Vegetable Salad
Grilled Vegetable Salad is a versatile dish that can be enjoyed in various ways. Whether served as a main course or as a side, this salad brings vibrant flavors to your table.
As a Main Course
- Pair it with grilled chicken or fish for a complete meal. The smoky flavors complement lean proteins wonderfully.
- Serve it with quinoa or couscous for a hearty vegetarian option. These grains add texture and substance.
As a Side Dish
- Accompany grilled meats at BBQs. This salad enhances the flavors of any grilled dish.
- Serve with crusty bread for a rustic touch. The bread can soak up the herby vinaigrette beautifully.
For Meal Prep
- Store in airtight containers for easy lunches throughout the week. Enjoy it cold or at room temperature.
- Add extra toppings like nuts or seeds for added crunch when ready to eat.
At Room Temperature
- Perfect for potlucks or picnics, where it can sit out without spoiling. Its flavors develop even more when allowed to rest.
How to Perfect Grilled Vegetable Salad
Creating the perfect Grilled Vegetable Salad requires attention to detail and some helpful tips.
- Choose fresh vegetables: Opt for seasonal, vibrant veggies to enhance flavor and nutrition.
- Oil generously: Ensure all vegetables are well-coated in olive oil to prevent sticking on the grill.
- Grill in batches: To achieve the best char, grill vegetables in smaller batches, allowing even cooking.
- Monitor cooking times: Different veggies cook at different rates; check them frequently to avoid overcooking.
- Let cool before chopping: Allow grilled veggies to cool slightly before chopping them into bite-sized pieces; this helps retain their shape.
- Adjust vinaigrette: Start with less vinaigrette, adding more gradually until you reach your desired flavor balance.

Best Side Dishes for Grilled Vegetable Salad
Grilled Vegetable Salad pairs well with many delightful side dishes that complement its fresh flavors. Here are some great options:
- Garlic Bread: Toasted with butter and garlic, this classic side is perfect for soaking up vinaigrette.
- Quinoa Pilaf: Flavored with herbs and spices, this grain dish adds protein and texture alongside the salad.
- Coleslaw: A crunchy slaw made from cabbage and carrots adds a refreshing crunch that contrasts nicely with grilled veggies.
- Stuffed Peppers: These can be filled with rice, beans, and cheese for a heartier option that matches the salad’s smokiness.
- Caprese Skewers: Fresh mozzarella, basil, and tomatoes on skewers provide an Italian twist that pairs beautifully with grilled flavors.
- Roasted Potatoes: Crispy on the outside and fluffy inside, these potatoes make an excellent addition alongside the salad.
- Cucumber Salad: A light cucumber salad dressed in vinegar adds a crisp and refreshing element to your meal.
- Pasta Salad: A cold pasta salad mixed with olives, feta cheese, and herbs complements the warm vegetables perfectly.
Common Mistakes to Avoid
When making a Grilled Vegetable Salad, it’s easy to overlook a few key details. Here are some common mistakes to watch out for.
- Overcrowding the Grill: When you place too many vegetables on the grill at once, they can steam instead of char. To avoid this, grill in smaller batches to ensure even cooking and a nice smoky flavor.
- Skipping the Oil: Not adding oil can lead to sticking and burning. Always drizzle olive oil over the vegetables before grilling. This not only prevents sticking but also enhances flavor.
- Ignoring Cooking Times: Different vegetables have varying cook times, so if you don’t monitor them closely, some may burn while others remain raw. Check each type regularly and turn them as needed for even cooking.
- Not Seasoning Enough: A sprinkle of salt and pepper can make a huge difference. Be generous with seasoning before grilling to enhance the flavors of your grilled vegetable salad.
- Cutting Vegetables Incorrectly: If you cut vegetables too small, they may fall through the grill grates. Make sure to keep larger pieces intact for better handling and grilling results.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store your Grilled Vegetable Salad in the refrigerator for up to 3 days.
- Containers: Use an airtight container to keep the salad fresh and prevent moisture loss.
Freezing Grilled Vegetable Salad
- Duration: For longer storage, this salad can be frozen for up to 2 months.
- Containers: Use freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.
Reheating Grilled Vegetable Salad
- Oven: Preheat to 350°F (175°C). Spread the salad on a baking sheet and warm for about 10-15 minutes.
- Microwave: Place in a microwave-safe bowl and heat in short intervals of 30 seconds until warm.
- Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions
Can I use different vegetables in my Grilled Vegetable Salad?
Certainly! Feel free to swap in your favorite seasonal vegetables for a personalized touch. Just ensure they are suitable for grilling.
How do I make a vegan version of Grilled Vegetable Salad?
To make this salad vegan-friendly, simply omit the blue cheese or substitute it with a plant-based cheese option.
What is the best dressing for Grilled Vegetable Salad?
A herby lemon vinaigrette works wonderfully with grilled veggies, enhancing their smoky flavor while adding brightness.
How can I customize my Grilled Vegetable Salad?
You can add nuts, seeds, or grains like quinoa or farro for extra texture and nutrition. Fresh herbs or a splash of balsamic vinegar also make great additions!
Final Thoughts
This Grilled Vegetable Salad is not only vibrant and flavorful but also incredibly versatile. You can customize it based on your preferences or what’s in season. Whether served warm or at room temperature, it’s perfect for any occasion. Give this recipe a try and enjoy experimenting with different vegetables!

Grilled Vegetable Salad
Grilled Vegetable Salad is a vibrant, flavorful dish that perfectly captures the essence of summer with its smoky, charred vegetables and zesty lemon vinaigrette. This salad features an enticing blend of seasonal produce such as grilled corn, zucchini, bell peppers, and asparagus, making it not only visually appealing but also packed with nutrients. Whether served as a stunning side dish at your next barbecue or as a light main course paired with grilled protein, this salad is sure to impress your guests. The addition of blue cheese or Parmesan adds a creamy twist that elevates the dish even further. Easy to prepare and customizable, this Grilled Vegetable Salad is a must-try for any occasion.
- Total Time: 25 minutes
- Yield: Serves approximately 6
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
- 2–3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound cherry or grape tomatoes
- Herby lemon vinaigrette
- 4 ounces blue cheese or shaved Parmesan
Instructions
- Preheat your grill to 400°F.
- On a large rimmed pan, combine corn, squash, zucchini, bell pepper, onion, and asparagus. Drizzle with olive oil and season with salt and pepper; toss to coat.
- Grill vegetables in a single layer until tender and charred, about 8-10 minutes total, flipping halfway through.
- Remove from the grill and let cool slightly before chopping into bite-sized pieces.
- In a large serving bowl, mix chopped vegetables with halved tomatoes and drizzle with herby lemon vinaigrette. Top with blue cheese or Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Feel free to customize the vegetable selection based on what's in season. For added crunch and nutrition, consider adding nuts or seeds.