This easy and delicious Grilled Vegetable Salad is a light summer salad that you are going to absolutely love! Enjoy with our homemade salad dressing or grab your favorite store-bought option. It is definitely our new favorite!
Easy Grilled Vegetable Salad
This needs to be on your summer menu! Don’t be intimidated by the grill, this is one of the easiest, quickest ways to get dinner on the table AND a great way to use up your amazing summer produce growing in the garden, from the CSA, or farmer’s market. This Grilled Vegetable Salad + Creamy Italian Dressing is a great side dish, appetizer or even main dish (make them as big as you want!). I would also suggest you grill extra veggies, pop them in the refrigerator and then you will have a ready-made side dish for tomorrow too!
Keep the grilled vegetables going with these Grilled Veggie Kabobs!
What You Will Need
- olive oil – drizzle as much as you need on top to perfect roast the vegetables on the grill.
- kosher salt – the perfect simple seasoning that’s always a must!
- bell pepper, zucchini, summer squash, corn cobs, asparagus, & red onion – a variety of vegetables that taste great with a little char from the grill. Feel free to switch out with other options or omit any of them, if you want.
- fresh cherry tomatoes – with all the grilled flavors coming through, we like to add a little bit of freshness on top.
- grilled romaine lettuce – it is so simple, just follow our easy tutorial on how to grill romaine lettuce.
- creamy Italian salad dressing – we absolutely love our easy homemade salad dressing, but feel free to use any of your favorite varieties.
How To Make A Grilled Vegetable Salad
To start making this easy recipe, grab your favorite cutting board and sharp knife. Prep all the fresh vegetables and place them on a large cookie sheet or tray. Drizzle all of the vegetables with olive oil and massage it in all the crevices with your hands. Next, generously sprinkle the kosher salt on everything.
Carefully place all of the vegetables on the grill grates of a hot grill and let them cook for 3 minutes. Flip everything over and continue cooking for another 2-3 minutes. The corn may need a little longer to cook, but just remove items as they finish cooking.
Once the vegetables have cooled enough to handle you can cut them into large chunks and serve over half of a grilled romaine head. Drizzle on the Italian dressing and enjoy!
How Should I Serve Grilled Vegetable Salad
You can certainly pile on the veggies and enjoy this classic summer salad all by itself as a main course. If you plan to serve it more as a side dish, we love to keep the other dinner items on the grill too. So we enjoy it with a grilled spatchcock chicken, some grilled shrimp, or juicy grilled steaks!
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Other Summer Salad Recipes You Might Like
Grilled Vegetable Salad
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 salads 1x
- Category: Salad
- Method: Grill
- Cuisine: American
Description
Grilled Vegetable Salad – learn how to make the most amazing grilled summer vegetable salad!! Perfect for a crowd!
Ingredients
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 1 teaspoon kosher salt, more if desired
- 1 bell pepper, quartered
- 2 medium zucchini, cut into 1/2 inch planks
- 2 corn cobs, husk and silks removed
- 1 bunch of asparagus, remove the bottom 1-2 inches
- 1 red onion, cut into 3/4 inch slices
- 1–2 small/medium yellow squash, cut into 1/2 inch planks
- 1.5 cups cherry tomatoes
- 2 heads of romaine lettuce, cut in half and grilled
- 1 batch of creamy Italian salad dressing
- optional topping: feta cheese or blue cheese crumbles
Instructions
- Clean grill grates and heat the grill to a medium/medium-high heat (400-450 degrees).
- While grill is heating, prep vegetables and lay on a large baking sheet or tray.
- Drizzle olive oil over everything and massage to coat. Generously sprinkle with salt.
- Cooking in two batches, if necessary, place zucchini, bell pepper, squash, onion, asparagus and corn on the cob over direct heat.
- Let cook approximately 3 minutes and then then flip and let cook another 2-3 minutes (feel free to cook longer, if desired).
- The corn may need to cook an additional 5 minutes.
- Remove vegetables from the grill as they finish cooking, placing on tray.
- Cut vegetables into bite-sized pieces, cut corn off from the cob and serve over grilled romaine with fresh cherry tomatoes and a drizzle of creamy Italian dressing.
- Season with additional salt and pepper, to taste.
Notes
- Large batch: this is a great time to make EXTRA vegetables to use as leftovers throughout the week! To revive them, you can roast in the oven at 400 degrees F for 5 or so or sauté in a pan on the stove-top! Reheating in the microwave will make things a little mushy.
- Storage: any roasted vegetable leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 salad
- Calories: 246
- Sugar: 15.7 g
- Sodium: 358.5 mg
- Fat: 10.3 g
- Carbohydrates: 37.1 g
- Protein: 9.4 g
- Cholesterol: 0.9 mg
Keywords: grilled vegetable salad, grilled veggie salad
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