Grilled Vegetable Salad
Grilled Vegetable Salad: featuring veggies charred to perfection and then drizzled with a bright-and-sunny herby lemon vinaigrette. Bites of creamy, salty blue cheese (or substitute Parmesan) are the finishing touch to these awesome grilled vegetables!
Every summer, we seem to grasp onto a new-to-us salad or salad dressing. We end up liking it so much that we add it to the menu almost weekly, and especially when we’re entertaining. When I’ve watched our guests reach for second – and even third – helpings, I know for certain that we have a great all-around recipe on our hands.
Past hits for our family have included Italian Chopped Salad in a Jar, Fresh Ginger Dressing, Grilled Romaine with Homemade Buttermilk Ranch, and Individual Caprese Salads (these are so fun to pack in school or work lunch bags!). I’m also quite fond of this Grilled Zucchini Salad with Lemon-Herb Vinaigrette.
And this year?
This has been the summer of the Grilled Vegetable Salad. We char the veggies over hot grill grates and then toss them with an herby lemon vinaigrette. A sprinkling of blue cheese crumbles is the grand finale.
This grilled salad is pure awesomeness – one of my favorite vegetable salad recipes. It’s a surefire way to get everybody eating their veggies. Serve it with this ultra tender and flavorful Beer Can Chicken for a meal entirely from the grill!
Vegetables to use in a grilled vegetable salad
This is the cast of characters:
- red onion
- sweet corn
- red bell peppers
- yellow squash
- grape or cherry tomatoes
how to prepare a grilled vegetable salad
And this is how we prep the vegetables for the grill.
We wash up all the veggies, grab my favorite large cutting board, and start slicing!
We place the prepared vegetables on a large rimmed pan. Then we drizzle them with a bit of olive oil, and use our hands to fold and coat the veggies evenly. The final step is to sprinkle them fairly generously with kosher salt and freshly ground black pepper.
Cook the veggies on the grill until they’re beautifully charred and nicely softened.
Every single time, I’m tempted to just eat all those gorgeous vegetables straight from the grill grates!
grilled vegetables love this citrus vinaigrette!
Chop the grilled vegetables and then drizzle them with this bright and sunny herby lemon vinaigrette.
This citrus vinaigrette has tons of versatility. I like to dress a variety of salads with it, and even use it as a marinade for grilling.
Use blue cheese (or Parmesan!) for this grilled salad!
The grand finale for this grilled salad is a sprinkling of salty blue cheese crumbles. These creamy, pungent bites are like little prizes in this grilled veggie salad. You will LOVE it!
And for those of you who aren’t fond of blue cheese…
Simply grab a block of your favorite Parmesan. With a vegetable peeler, shave off some big, wide pieces and substitute it for the blue cheese. The Parmesan definitely gives this vegetable salad a little different vibe, but it’s still a very good vibe!
Here are a few more grilled vegetable recipes I’d like to try: Grilled Peach Burrata Salad (so pretty!) from Nutmeg Nanny, Grilled Corn Salad from Recipe Girl, and Grilled Avocado and Tomato Salad from The BakerMama.
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Serving Size: 1
Amount Per Serving:Calories: 205 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 16mg Sodium: 269mg Carbohydrates: 26g Fiber: 5g Sugar: 13g Protein: 9g
from a farmgirl's dabbles
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