5.0 from 135 votes
Grilled Vegetable Salad Recipe
This grilled vegetable salad is perfectly charred vegetables and giant warm croutons all tossed in a simple balsamic vinaigrette. All it takes is 2 bowls, 1 whisk, and 30 minutes to make. Throw some protein on the grill with the veggies and call it dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 319 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
Dressing
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar can sub balsamic vinegar
- 1 teaspoon tarragon finely minced
- ½ teaspoon Dijon mustard
Grilled Vegetables salad
- 2 medium bell peppers cut in half
- 1 globe eggplants sliced ½-inch thick
- 1 medium zucchini cut in half
- 1 medium red onion cut into 2 circles
- 2 handfuls cherry tomatoes
- Microgreens or arugula to serve
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon each: sea salt and pepper
Giant Hot Croutons
- ¼ loaf bread unsliced and ripped into 2-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon EACH: sea salt and Italian seasoning
- ¼ teaspoon EACH: black pepper and chili flakes
Instructions
- Add the dressing ingredients to a small jar and shake well.
- Preheat your BBQ to medium-high heat. Put the bell peppers, eggplant, zucchini, red onion, and cherry tomatoes in a large bowl and toss with the olive oil, Italian seasoning, salt, and pepper.
- BBQ all the veggies, working in batches if needed, until there are grill marks on both sides. The cherry tomatoes will cook in about 1 minute while everything else will take 6 to 8 minutes to cook.
- In a medium-sized bowl, toss the bread chunks with olive oil, salt, Italian seasoning, pepper, and chili flakes. Place the bread chunks on the BBQ and grill, turning as needed until there are grill marks on all sides and the bread is toasted.
- When the veggies are cool enough to handle, chop them into bite-sized pieces and then add them to a salad bowl.
- Add the croutons to the bowl and then pour the dressing over the top and toss well. Add a handful of arugula or micro-greens and serve right away.
Cup of Yum
Notes
- We've updated this recipe and now cut the grilled vegetables into bit-sized pieces as we find it easier to eat this way.
Nutrition Information
Serving
1 serving = ⅙ of the recipe
Calories
319kcal
(16%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Sodium
701mg
(29%)
Potassium
818mg
(23%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Vitamin A
2143IU
(43%)
Vitamin C
96mg
(107%)
Calcium
118mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 319
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 319kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 701mg | 29% |
| Potassium | 818mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 2143IU | 43% |
| Vitamin C | 96mg | 107% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.