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The best grilled vegetable salad recipe.

Grilled Vegetable Salad

  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 4 salads 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American


Grilled Vegetable Salad – learn how to make the most amazing grilled summer vegetable salad!! Perfect for a crowd!


  • 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
  • 12 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


  1. Clean grill grates and heat the grill to a medium/medium-high heat (400-450 degrees).
  2. While grill is heating, prep vegetables and lay on a large baking sheet or tray.
  3. Drizzle olive oil over everything and massage to coat. Generously sprinkle with salt.
  4. Cooking in two batches, if necessary, place zucchini, bell pepper, squash, onion, asparagus and corn on the cob over direct heat.
  5. Let cook approximately 3 minutes and then then flip and let cook another 2-3 minutes (feel free to cook longer, if desired).
  6. The corn may need to cook an additional 5 minutes.
  7. Remove vegetables from the grill as they finish cooking, placing on tray.
  8. 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.
  9. Season with additional salt and pepper, to taste.


  • 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.


  • 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