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Grilled Vegetable Salad
4.5 from 501 votes

Grilled Vegetable Salad

This Grilled Vegetable Salad features a medley of summer squash, zucchini, red bell pepper, red onion, asparagus, corn, and cherry tomatoes, all simply seasoned and grilled to bring out their natural flavors. The vegetables are coated in olive oil and grilled over direct heat to achieve a delightful char and tender texture. Finished with a lemon herb vinaigrette and crumbled blue cheese or Parmesan, the salad offers a balance of smoky, fresh, and tangy notes, making it a satisfying side or light main dish for warm-weather meals.

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 to 10 servings
Calories: 205 kcal
Course: Salad
Cuisine: American

Ingredients

  • 4 ears corn husk and silk removed, sweet
  • 2 medium yellow summer squash ends trimmed, quartered lengthwise
  • 2 medium zucchini ends trimmed, quartered lengthwise, green
  • 2 large red bell pepper stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each
  • 1 large red onion ends and skin removed, sliced into 3 to 4 large intact-rings
  • 1 pound asparagus tough ends snapped off
  • 2-3 tablespoons olive oil
  • kosher salt
  • black pepper freshly ground
  • 1 pound cherry tomato sliced in half, or grape tomatoes
  • lemon vinaigrette herby
  • 4 ounces blue cheese crumbled - if you don't like blue cheese, use large, wide shavings of Parmesan!, your favorite

Instructions

    Cup of Yum
  1. Preheat grill to 400°F. Scrub grates clean and oil them well. (See Notes)
  2. Place corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan - the pan will be very full. Drizzle olive oil over all vegetables. With your hands, gently fold the vegetables until they are all evenly coated with oil, careful to keep the sliced rings of red onion intact. Sprinkle vegetables fairly generously with salt & pepper, and lightly fold again using your hands. Sprinkle one more time lightly with salt & pepper.
  3. Add vegetables to the hot grill, over direct heat, in a single layer. Depending on the size of your grill, you may need to grill in batches. Set the corn on the hottest part of the grill to get some quick char.
  4. Close grill lid and cook for about 2 minutes.
  5. Open the grill and use a long tongs to flip and rotate vegetables as needed. Cooking times will vary with each vegetable, so it's just a matter of checking on them regularly and turning as needed. The asparagus usually cooks the fastest, but cook time will depend on how thick it is. Aim for the corn to have some char, but to not be completely cooked (we like some fresh, crunchy texture!). We like the onion to get nicely softened, so that always takes the longest. Once the vegetables have distinct grill marks and are cooked/softened to your liking, remove them from the grill, back to the rimmed pan.
  6. To assemble the salad: Once the vegetables have cooled enough to handle, cut the kernels from the corn cob and chop the rest of the vegetables into bite-size pieces, about one inch or so in size. Place everything in a large-ish serving bowl - I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.

Notes

  • Oil the grill grates thoroughly using a folded paper towel soaked in vegetable oil to prevent sticking.
  • Grill the vegetables in an even single layer and rotate them regularly to ensure uniform cooking and char.
  • The lemon vinaigrette complements the smoky grilled veggies and can be adjusted with fresh herbs for extra flavor.
  • If you prefer, substitute blue cheese with Parmesan shavings for a milder taste.

Nutrition Information

Serving 1 Calories 205kcal (10%) Carbohydrates 26g (9%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g (29%) Cholesterol 16mg (5%) Sodium 269mg (11%) Fiber 5g (20%) Sugar 13g (26%)

Nutrition Facts

Serving: 8 to 10 servings

Amount Per Serving

Calories 205

% Daily Value*

Serving 1
Calories 205kcal 10%
Carbohydrates 26g 9%
Protein 9g 18%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Cholesterol 16mg 5%
Sodium 269mg 11%
Fiber 5g 20%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.