Make this easy grilled vegetable salad for a vibrant and flavorful dish.
Zucchini, peppers, asparagus, onions, and tomatoes are tossed in a zesty dressing, grilled until tender-crisp with caramelized edges, and sprinkled with feta cheese.
You Need to Make This Grilled Vegetable Salad Because…
- Cooking on the grill gives these vegetables a smoky flavor and enhances their sweetness.
- The zesty dressing enhances the savory veggies and adds sweet brightness.
- Crispy vegetables, creamy feta, and crunchy pine nuts add a variety of textures.
- Tasty & satisfying, with the perfect combination of flavors, this salad is perfect for summer gatherings.
Ingredients
Vegetables: Low-carb and delicious zucchini, bell peppers, asparagus, onions, and tomatoes add color and texture to this recipe. Use red bell peppers or a variety of other colors. Campari tomatoes are sometimes sold in the supermarket as tomatoes on the vine.
Seasoning: Extra-virgin olive oil helps the seasonings adhere to the veggies and lemon juice aids in caramelization.
Dressing: Whisk up the easy balsamic and olive oil dressing to drizzle on top; it’s super easy and delicious.
Variations
- Feta brings a tangy creamy flavor to a grilled vegetable salad, but parmesan or goat cheese crumbles are options, too.
- Toasted walnuts, pistachios, sunflower, or pumpkin seeds add extra crunch.
- Mushrooms, yellow squash, halved Brussels sprouts, broccoli, and cauliflower are also tasty choices.
- Buy or make a homemade Italian seasoning or try a zesty southwest flavor or a milder garlic herb blend. Any fresh herbs that go well with balsamic vinaigrette like fresh basil leaves or cilantro can punch up the flavor.
How to Make Grilled Vegetable Salad
Make this grilled vegetable salad for a colorful low-carb side with pork or chicken, or as main dish.
- Prepare dressing (recipe below). Set aside.
- In a large bowl, toss vegetables with olive oil, lemon juice, Italian seasoning, and salt.
- Cook vegetables on the grill until tender, removing them as they cook.
- Cut grilled veggies into bite-sized pieces, toss with dressing, and garnish with feta cheese.
Tips for Success
- For the best char on the edges, be sure the grill is ready at medium-high heat so the veggies cook to a tender-crisp texture.
- A grill basket, grill pan, or mat will keep veggies from falling through the grill grates and allow for better control.
Leftovers
Keep leftover grilled vegetable salad in a covered container in the refrigerator for up to 4 days. Drain and toss with fresh cheese before serving. Use leftover grilled veggies in an omelet, or a chicken stir fry, or wrap them up in a low-carb wrap and enjoy as an energizing workday lunch.
Delicious Low Carb Salad Recipes
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Grilled Vegetable Salad
Equipment
Ingredients
- 1 small zucchini sliced ½-inch thick
- 1 bell pepper quartered
- 12 small spears asparagus trimmed
- ½ red onion quartered
- 4 campari tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley chopped
Other
- ¼ cup feta cheese
- 2 tablespoons pine nuts (or walnuts), toasted
Instructions
- Combine vegetables with olive oil, lemon juice, seasoning, and salt.
- In a small bowl, prepare the dressing.
- Preheat the grill to medium high, about 400°F.
- Add the vegetables to the preheated grill, cooking just until tender. Remove the vegetables as they cook and place on a plate.
- Once the vegetables are cooked, transfer them to a cutting board and cut into bite sized pieces.
- Place the vegetables in a bowl and toss with the dressing until combined. Sprinkle with feta cheese and serve warm or at room temperature.
Notes
- Preheat the BBQ to medium-high before cooking, to keep grilled vegetables crisp. They will cook quickly, so be sure to keep an eye on them and remove them after 3-5 minutes.
- If using a grill mat or basket, vegetables can be chopped before cooking. Stir them while grilling and remove promptly when charred and tender.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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