Grilled Vegetable Salad Recipe: Delicious and Easy Summer Dish
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Do you love the taste of grilled vegetables? With just a few ingredients, you can create a delicious grilled vegetable salad that even picky eaters will enjoy.
Imagine the smoky flavors of eggplant, zucchini, and red onions combined with a tangy balsamic vinaigrette. Fresh, colorful vegetables like bell peppers and cherry tomatoes will make your salad both tasty and beautiful.
You only need simple ingredients like olive oil, salt, and pepper to enhance the natural flavors. Ready to fire up the grill? Let’s get started on your perfect grilled vegetable salad!
Exact Ingredients (+ Possible Substitutes)
For a grilled vegetable salad, you need fresh and vibrant ingredients. Here’s a list of what you’ll need along with some possible substitutes.
Vegetables:
- Bell Peppers: Use any color you like. Substitute with poblano peppers for a slight heat.
- Eggplant: A crucial ingredient. Swap with zucchini if preferred.
- Zucchini: Can be replaced with yellow squash.
- Red Onion: Substitute with yellow or white onion.
- Cherry Tomatoes: Grape tomatoes work just as well.
- Corn on the Cob: If corn is out of season, use frozen or canned kernels.
Dressing:
- Olive Oil: Essential for grilling and the dressing. No substitute is recommended.
- Sherry Vinegar: Swap with red wine vinegar or apple cider vinegar if needed.
- Dijon Mustard: Adds a tangy kick. Substitute with whole grain mustard.
- Tarragon: Optional but aromatic. Replace with fresh basil or parsley.
Seasonings:
- Salt and Pepper: Adjust to taste.
- Italian Seasoning: Use dried oregano and thyme if you don’t have a blend.
Extras:
- Mozzarella Balls: Optional but adds a creamy texture. Replace with feta for a salty bite or leave out to make it vegan.
You have lots of flexibility with this recipe. The key is to use fresh vegetables and season them well. Enjoy making this colorful and tasty salad!
Instructions
Preheat the Grill
Heat your grill to 400°F. Make sure the grates are clean and lightly oiled.Prepare the Vegetables
Cut an assortment of vegetables like corn, bell peppers, eggplant, zucchini, red onion, asparagus, and cherry tomatoes into bite-sized pieces.Season the Veggies
Toss the vegetables in a large bowl with olive oil, salt, pepper, and desired seasonings like Italian herbs or tarragon.Grill the Vegetables
Place the vegetables directly on the grill grates. Grill for 5-10 minutes, turning halfway until softened and slightly charred.Cool and Chop
Remove the vegetables from the grill. Allow them to cool enough to handle, then chop them into smaller pieces if necessary.Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of vinegar (sherry or balsamic), 1 teaspoon of dijon mustard, and herbs.Assemble the Salad
Place grilled veggies on a bed of romaine or endive lettuce. Drizzle the vinaigrette over the top and toss gently to coat.Serve
Transfer the salad to a serving bowl and enjoy either warm or at room temperature.
Tips, Tricks & Storing
Grill the Veggies Right:
Use a hot grill to get a nice char on your vegetables. Flip them halfway through to ensure even cooking.
Perfect Dressing:
Whisk the dressing ingredients until smooth. If it’s too thick, thin it with a bit of water or lemon juice.
Cutting Vegetables:
Once grilled, let the veggies cool slightly. Then, chop them into bite-sized pieces for easy eating.
Mix It Up:
Toss your vegetables and dressing together in a large bowl. Add ingredients like mozzarella balls and fresh herbs for extra flavor.
Keeping It Fresh:
Store the salad in an airtight container in the fridge. It will stay good for up to 5 days.
Separate Storage:
If you want to keep the dressing fresh, store it separately in a jar. It can last up to a week in the refrigerator.
Serving Options:
You can serve the salad warm, chilled, or at room temperature. Season with salt and pepper right before serving for the best taste.