Enjoy the distinct smoky flavor of veggies cooked on the BBQ with this Grilled Vegetable Salad recipe.
Nothing quite beats the flavor of grilled food. So why not make a salad that has all the great tastes of BBQ cooking? This salad will taste and look like it was cooked by a pro! Family and guests will rave over the caramelized vegetables tossed with a balsamic vinaigrette and topped with tangy and creamy feta cheese.
Best Summer Salad
- This salad recipe is the best to make for those summer months when the grill is all fired up! Cooking veggies on the grill will save time and space in the kitchen. So easy.
- The vegetables are seasoned with some lemon juice and Italian seasoning and then roasted on the grill until they are deliciously golden brown & caramelized.
- Tossed with a little smooth and creamy feta and this roast salad will become just melt in your mouth delicious.
Ingredients & Variations
VEGETABLES: Asparagus, tomatoes, onions, zucchini, and bell peppers are excellent and delicious summer vegetables that make this recipe taste so great. Any of these can be replaced with broccoli and cauliflower or other favorites!
DRESSING: For the Italian seasoning try a homemade version or use a store-bought brand. For a spicier version with a southern flair try southwest seasoning or keto taco seasoning. Use freshly squeezed lemon or a bottled brand. The lemon juice will help the vegetables caramelize under the heat of the grilling.
TOPPINGS: Feta cheese adds a touch of tangy creaminess to the salad. Mild flavored bocconcini or fresh slices of mozzarella are also great options. Top the salad with pine nuts, roasted sunflower seeds, or pumpkin seeds.
How to Make a Grilled Vegetable Salad
This fresh salad is so good served warm or at room temperature.
- Toss the vegetables with oil, lemon, seasoning, and salt.
- Grill (as per the recipe below).
- Remove veggies from the grill and cut them into bite-sized pieces.
- Toss with the balsamic vinegar vinaigrette.
- Top with nuts and cheese.
Tips for Crisp Grilled Veggies
- To keep grilled vegetables crisp and not overdone, remember to preheat the BBQ to medium-high. Vegetables can cook rather quickly on the grill so be sure to keep an eye on them.
- Sometimes a grill basket makes cooking on the grill much easier and keeps vegetables from falling through the grate.
- While tossing the vegetables with the olive oil and the lemon juice try to ensure that all the vegetables have been coated.
Grilled & Roasted Vegetable Recipes
- Oven Roasted Radishes – the best low-carb potato substitute!
- Grilled Asparagus – crispy and flavorful
- Easy Roasted Brussels Sprouts – a healthy side dish
- Grilled Mushrooms – the perfect side dish
- Grilled Vegetables – incredibly easy!
Grilled Vegetable Salad
- bbq or grill
- 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
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley chopped
- ¼ cup feta cheese
- 2 tablespoons pine nuts (or walnuts), toasted
- Combine vegetables with olive oil, lemon juice, seasoning, and salt.
- Preheat the grill to medium high, about 400°F.
- Add the vegetables to the prehated 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 room temperature.
- To keep grilled vegetables crisp, preheat the BBQ to medium-high. Vegetables will cook quickly so be sure to keep an eye on them and remove them after 3-5 minutes.
- If using a grill basket vegetables can be chopped before cooking. Stir them around while grilling and remove when charred and tender.