Grilled Vegetable Salad

4.8
(23)
20 Reviews
3 Photos

This grilled vegetable salad is truly delicious! It tastes best served at room temperature. This recipe includes a fabulous lemon and garlic vinaigrette with loads of fresh herbs which pairs perfectly with the flavor of grilled veggies.

Submitted by Celeste
Updated on May 28, 2024
3
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
20 mins
Total Time:
1 hr
Servings:
8
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Ingredients

Vinaigrette:

  • 1 shallot, minced (Optional)

  • 3 tablespoons red wine vinegar

  • 1 tablespoon white balsamic vinegar

  • 1 clove garlic, minced

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon chopped fresh dill

  • ½ cup extra-virgin olive oil, or more to taste

Vegetable Salad:

  • 10 fresh asparagus spears, trimmed to 5 inches

  • 2 ears corn, husked

  • 2 zucchini, halved lengthwise

  • 2 yellow squash, halved lengthwise

  • 1 bunch green onions, tops trimmed a few inches

  • 1 large red bell pepper, cut lengthwise into 4 sections and seeded

  • 1 large red onion, sliced thickly

  • ¼ cup olive oil, or as needed

  • salt and ground black pepper to taste

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.

  3. Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.

  4. Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.

  5. Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.

  6. Drizzle vinaigrette over the vegetable mixture and toss to coat.

Cook’s Note

You may not wish to use the entire recipe of the dressing for this salad. It can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

23 home cooks made it!

Nutrition Facts (per serving)

261 Calories
21g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 261
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 15%
Sodium 65mg 3%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 4g 7%
Vitamin C 51mg 57%
Calcium 56mg 4%
Iron 2mg 10%
Potassium 533mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.