Grilled Vegetable Salad Recipe for Fresh Summer Meals

Grilled vegetable salad is a vibrant, wholesome dish that brings together the smoky flavors of charred veggies with fresh, crisp greens. Perfect for warm-weather meals or as a colorful side dish any time of year, this salad offers a delightful balance of textures and tastes.

Whether you’re looking for a light lunch, a healthy dinner, or a crowd-pleasing dish for your next barbecue, this recipe fits the bill effortlessly.

Not only is it packed with nutrients and fiber, but grilling the vegetables enhances their natural sweetness and adds a subtle smokiness that transforms ordinary salad ingredients into something extraordinary.

Plus, it’s incredibly versatile and easy to prepare. You can customize it with your favorite vegetables and dressings, making it a fantastic option for both vegetarians and anyone looking to eat more plants.

Let’s dive into this delicious grilled vegetable salad recipe that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This grilled vegetable salad is a celebration of fresh, seasonal produce with a smoky twist. Grilling vegetables like bell peppers, zucchini, and eggplant caramelizes their natural sugars, adding depth and complexity to every bite.

It’s a nutrient-rich meal or side that’s low in calories but high in flavor, perfect for clean eating or meal prepping. The ease of grilling combined with a simple homemade vinaigrette means you spend less time cooking and more time enjoying a healthy, satisfying dish.

Moreover, this recipe is highly adaptable. You can swap in any vegetables you love or have on hand and adjust the dressing to suit your taste preferences.

The vibrant colors and fresh herbs make it visually appealing, perfect for entertaining or brightening your weekday meals.

Ingredients

• 1 medium zucchini, sliced lengthwise
• 1 medium yellow squash, sliced lengthwise
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 small red onion, sliced into rings
• 8 oz cherry tomatoes, halved
• 4 cups mixed salad greens (arugula, spinach, romaine, or your choice)
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley for garnish

Equipment

• Grill or grill pan
• Large mixing bowl
• Small bowl or jar for dressing
• Knife and cutting board
• Tongs for flipping vegetables
• Salad serving bowl or platter

Instructions

1. Prepare the vegetables: Wash all the vegetables thoroughly. Slice the zucchini, yellow squash, and eggplant into 1/2-inch thick slices. Quarter the bell peppers and slice the red onion into rings. Halve the cherry tomatoes. Set aside the mixed greens for later.
2. Preheat the grill: Heat your grill or grill pan over medium-high heat. Make sure it’s well-oiled to prevent sticking.
3. Season and oil the vegetables: In a large bowl, toss the zucchini, squash, eggplant, bell peppers, and red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste.
4. Grill the vegetables: Place the vegetables on the grill in a single layer. Cook for about 3-4 minutes per side until grill marks appear and the vegetables are tender but not mushy. Remove from grill and let cool slightly.
5. Make the dressing: In a small bowl or jar, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
6. Assemble the salad: Arrange the mixed greens on a large serving platter. Layer the grilled vegetables on top, followed by the halved cherry tomatoes.
7. Dress and garnish: Drizzle the dressing over the salad evenly. Garnish with fresh basil or parsley leaves. Toss gently if desired, or serve as is for a composed look.
8. Serve: Enjoy immediately as a main dish or side salad.

Tips & Variations

To add a smoky flavor without a grill, use a grill pan or broil the vegetables in your oven. Just be sure to watch carefully to avoid burning.

If you want to add some protein, consider tossing in some grilled chickpeas, tofu, or your favorite beans. For a Mediterranean twist, sprinkle crumbled feta or vegan cheese on top.

Try swapping balsamic vinegar for lemon juice and adding a pinch of chilli powder for a bit of heat in your dressing.

For a heartier salad, add cooked ancient grains like quinoa or farro—check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.

Nutrition Facts

Serving Suggestions

This grilled vegetable salad pairs wonderfully with grilled breads like garlic baguette or pita. It is also a great side to any plant-based protein dish, such as lentil burgers or grilled tofu steaks.

To make it a full meal, serve it alongside warm whole grains or stuff it inside a wrap with hummus for a delicious portable lunch. For more wholesome vegetarian meal ideas, explore our A to Z Vegetarian Recipes for Every Meal and Occasion.

Conclusion

Grilled vegetable salad is a simple yet flavorful way to enjoy the bounty of fresh vegetables with a smoky, charred twist. This recipe is perfect for those who want a healthy, satisfying meal without spending hours in the kitchen.

The balance of textures and vibrant colors makes it both a feast for the eyes and the palate.

With its easy adaptability and wholesome ingredients, this salad will quickly become a favorite for casual meals or elegant gatherings. Don’t hesitate to experiment with different vegetables or dressings to make it your own.

And for more delicious plant-based recipes that are easy to prepare, check out our Best Vegetarian Recipes No Dairy for Delicious Meals.

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