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Grilled Vegetable Salad

Grilled Vegetable Salad

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Grilled Vegetable Salad is a vibrant celebration of summer flavors, perfect for any occasion. This dish brings together an array of fresh, colorful vegetables that are grilled to perfection, enhancing their natural sweetness and smoky flavor. Whether you’re hosting a barbecue, enjoying a picnic, or looking for a healthy weeknight meal, this salad is quick to prepare and incredibly versatile. You can customize it with your favorite seasonal veggies or proteins for a satisfying main course or side dish. Toss in some creamy Italian dressing for a delightful finish that complements the grilled veggies beautifully. Gather your loved ones and dive into this deliciously refreshing salad that’s bound to become a family favorite!

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 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 12 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

Instructions

  1. Preheat the grill to medium/medium-high heat (400-450 degrees). Clean the grill grates.
  2. Wash and cut all vegetables; arrange them on a tray.
  3. Drizzle olive oil over the veggies and sprinkle with kosher salt, tossing gently to coat.
  4. Grill in batches: place zucchini, bell pepper, squash, onion, asparagus, and corn directly over heat. Cook each side until charred, about 3 minutes per side.
  5. Remove the corn after an additional 5 minutes if needed.
  6. Once grilled and slightly cooled, chop vegetables into bite-sized pieces and cut corn off the cob.
  7. Serve over grilled romaine lettuce with cherry tomatoes and drizzle with creamy Italian dressing.

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