This Grilled Vegetable Salad is packed with colorful, tender vegetables, tangy feta, and toasted nuts for a deliciously fresh side dish.
Tossed in a simple balsamic dressing, it pairs well with grilled chicken breasts or grilled flank steak.
Holly’s Recipe Highlights: Grilled Vegetable Salad
- Why Make It: Grill the vegetables alongside your main dish for a quick, easy dinner with minimal cleanup.
- Flavor: Smoky vegetables with vibrant flavor, tangy balsamic, salty feta, and toasted nuts create plenty of interest in this dish.
- Skill Level: This recipe has beginner-friendly preparation without complicated dressing or grilling techniques.
- Tools: Grill tongs make it easy to turn larger vegetables, while a grill basket or mat keeps smaller pieces from falling through the grates.
Cook Time: 20 Mins Serving: 6 Servings Cook Method: Grilling
Ingredient Notes
- Zucchini: Slice into ½-inch-thick pieces. You want to develop grill marks while keeping zucchini tender without becoming too soft. Yellow summer squash can be used as a substitute.
- Bell Pepper: Red, orange, and yellow peppers become sweet and flavorful on the grill. Cut them into wide, flat pieces for easier turning.
- Asparagus: Choose medium or thick spears so they do not overcook before the other vegetables are ready. Green beans make a practical substitute.
- Red Onion: Adds a savory bite with naturally sweet, smoky, and caramelized edges. Keep the root end attached when quartering to help hold the layers together on the grill. Sweet onion or shallots can also be used as substitutes.
- Campari Tomatoes: They stay firm while becoming juicy and sweet. Roma tomatoes or larger cherry tomatoes are good substitutes.
- Italian Seasoning: Adds a savory, herbaceous flavor. Dried oregano, or a combination of dried basil and oregano, can also be used.
- Lemon Juice: Brightens the vegetables and balances their natural sweetness.
- Dressing:
- Olive oil adds rich flavor, helps the vegetables brown and keeps them tender.
- Balsamic vinegar adds a bright, tangy acidity with a touch of natural sweetness. Don’t use glaze because it’s too heavy.
- Chopped parsley gives the dressing a clean, fresh finish.
- Optional Topping:
- Feta cheese would add a creamy and salty contrast. Goat cheese, shaved Parmesan, or small mozzarella pearls are good options, or omit for a dairy-free salad.
- Toasted pine nuts have deep flavor. Walnuts, pecans, almonds, or sunflower seeds can be substituted, or omit entirely.
How to Make Grilled Vegetable Salad
- Toss the vegetables with olive oil, lemon juice, Italian seasoning, and salt.
- Whisk the balsamic dressing ingredients in a bowl.
- Grill the vegetables (full recipe below).
- Cut the cooked vegetables into bite-sized pieces.
- Toss them with the dressing, then finish with feta and toasted pine nuts.
Save Every Smoky Bite
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing grilled vegetables.
- Keep feta and nuts in a separate container if possible.
- Drain any excess liquid that collects in the container before serving. Serve cold, or reheat quickly in a skillet. I don’t recommend reheating in the microwave because the vegetables can become overly soft.
Fresh Sides For the Grill
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Grilled Vegetable Salad
Grilled vegetable salad combines smoky zucchini, peppers, asparagus, onions, and tomatoes with balsamic dressing. Feta and toasted pine nuts add a creamy, crunchy finish.
Equipment
BBQ or grill
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 combine olive oil, balsamic vinegar, and fresh parsley. Set aside.
- 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.
- Keep leftovers in an airtight container in the refrigerator for 4 days.
Nutrition Information
Calories: 144kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 271mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 993IU | Vitamin C: 33mg | Calcium: 53mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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