Why You’ll Love This Grilled Vegetable Salad
There’s an undeniably indulgent feel to this nourishing salad. It’s vibrant and fresh, yet smoky and savory from the hot grill. It brings together the best of the summer months with juicy ears of corn, tender yellow squash, and sweet red pepper, all perfectly caramelized and tossed with a bright vinaigrette. It pairs beautifully with my Zesty Potato Skewers for a veggie-forward BBQ night or with grilled chicken or salmon for a filling main course.
I first shared this recipe years ago after falling in love with a version from a restaurant in West Hollywood (The Ivy, if you know it!). It was $28 a plate, and I knew I could recreate something just as delicious, and far more shareable, at home. Now, it’s a mainstay on our summer BBQ menu and often shows up as both a healthy side dish and a hearty vegetarian main.
If you’re looking for a great way to serve your favorite vegetables and wow your guests, this is it. If you’re planning a seasonal menu, you might also enjoy pairing it with my Mediterranean Quinoa Salad for added texture and flavor without the meat.
Ingredients You’ll Need
- Corn on the cob: Adds natural sweetness and beautiful grill marks.
- Asparagus: Tender and quick to grill, adds vibrant green color.
- Japanese eggplant or portobello mushrooms: Meaty texture and rich, smoky flavor.
- Zucchini or yellow squash: Mild flavor and grills up beautifully in inch rounds.
- Scallions or red onion: Lightly charred, they add a sweet, savory punch.
- Avocado: Creamy and cooling, balances the warmth of the grilled veggies.
- Romaine or red leaf lettuce (optional): Adds crunch and freshness; great as a base layer.
- Lime juice, unseasoned rice vinegar, shallot, Dijon mustard, honey: For a zingy, well-balanced vinaigrette.
- Kosher salt, freshly ground black pepper: Essential for seasoning each layer.
- Extra-virgin olive oil: Emulsifies the dressing and enhances grill flavor.
- Optional additions: Red pepper, cherry tomatoes, marinated artichoke hearts, or any of your favorite veggies. Add fresh herbs like basil or parsley, or grilled chicken or salmon for extra protein.
How to Make This Grilled Vegetable Salad
Step 1: Soak the prepped corn in water while you heat the grill.
Step 2: Whisk together the lime juice, vinegar, Dijon, honey, and shallot. Slowly stream in olive oil while whisking to emulsify. Season with salt and pepper.
Step 3: Brush the dressing over the vegetables and season with salt and pepper.
Step 4: Grill vegetables in batches over a hot grill. Corn takes about 5 minutes per side; scallions only need 1 – 2 minutes total. Let cool slightly, then chop.
Step 5: If using lettuce, toss with dressing and place the vegetables on a platter or large bowl. Top with grilled vegetables, more dressing, and avocado.
Step 6: Serve immediately, or chill slightly before serving.
If you’re looking for more summer-friendly dishes, try my Spring Salad with Oranges, Avocado, Radishes, and Pumpkin Seed Brittle or my Lentil and Grilled Eggplant Salad.
Serving Tips and Customizations
This salad makes a perfect addition to your grilled meal prep rotation and is an easy summer dinner idea that comes together quickly with fresh ingredients. Whether you’re feeding a crowd or just trying to increase your veggie intake, this flexible recipe fits right in.
- Add protein, like grilled meat or cannellini beans to make it a main course
- Try a finishing sprinkle of feta cheese, crumbled goat cheese, or fresh mozzarella before serving. They all pair beautifully with the smoky flavors of this summer salad.
- Serve as a build-your-own board or deconstructed salad.
- Use whatever vegetables look best at the farmer’s market. This is a great side for a weekend cookout or a light main dish on warm evenings, a total hit at any gathering!
Best Vegetables to Grill
Corn, zucchini, eggplant, asparagus, red onion, and mushrooms are ideal for grilled vegetable salad thanks to their sturdy texture and rich flavor. They hold up well to high heat and develop gorgeous grill marks without turning mushy.
Make Ahead and Storage Tips
Grill and chop vegetables up to a day in advance and store in the fridge wrapped in plastic wrap. The dressing can be made 3 – 4 days ahead. Assemble just before serving for the best texture.
Leftovers store well in an airtight container for up to 2 days.
Recipe FAQs
Yes, just store the components separately and dress before serving.
Either! Room temp or chilled is perfect for summer BBQs.
Use a hot grill and don’t overcook. Let them sit undisturbed to develop rich char marks and gorgeous grill marks while retaining their texture.
This delicious grilled vegetable salad is a celebration of summer. Try it as a hearty main or crowd-pleasing side. Let me know how you serve yours, and don’t forget to leave a review!
More Summer Salad Recipes
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The Best Grilled Vegetable Salad for Summer BBQs
Ingredients
- Dressing:
- 2 Tablespoons fresh lime juice
- 2 Tablespoons unseasoned rice vinegar
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons raw honey
- 1 teaspoon sea salt
- freshly ground pepper to taste
- ½ cup unrefined, cold-pressed extra-virgin olive oil
- Salad:
- 2 ears corn
- 1 bunch asparagus, about ¾ pound, ends trimmed
- 3 Japanese eggplant, about ¾ pound, halved lengthwise or 3 Portobello mushrooms (less commonly know as Portabellas, but really just oversized cremini mushrooms)
- 3 medium zucchini, about 1 pound, halved lengthwise
- 1 bunch scallions, left whole or 1 red onion, sliced thickly
- sea salt and black pepper for seasoning
- 8 cups romaine or red leaf lettuce, chopped (optional)
- 2 ripe avocados, peeled and cubed
Instructions
- Prepare corn: Pull husks down and remove silks. Replace one layer of husks and discard the rest. Soak in water until grill is ready.
- Preheat a grill over medium high heat or heat a grill pan.
- Place all dressing ingredients except oil in a small bowl. Add olive oil slowly, whisking continuously to emulsify. Lightly brush the asparagus, eggplant or mushrooms, zucchini and scallions with dressing (I used 7-8 tablespoons.) Sprinkle with sea salt and black pepper to taste.
- Grill each vegetable according to doneness. Each one takes a different amount of time. Corn takes about 5 minutes on each side. Do not overcook! Allow to cool slightly, then chop into bite-sized chunks. Cut corn off the cob.
- Place lettuce on a large platter and drizzle lightly with some of the dressing. Toss to coat. Drizzle the chopped vegetables with most of the remaining dressing and arrange on top of the lettuce. Dress the avocado cubes with any remaining dressing and arrange on top.
Notes
- Add protein, like grilled meat or cannellini beans to make it a main course
- Try a finishing sprinkle of feta cheese, crumbled goat cheese, or fresh mozzarella before serving. They all pair beautifully with the smoky flavors of this summer salad.
- Serve as a build-your-own board or deconstructed salad.
- Use whatever vegetables look best at the farmer’s market. This is a great side for a weekend cookout or a light main dish on warm evenings, a total hit at any gathering!
Like this recipe? Rate & comment below!
Always a crowd pleaser! Thank you Pamela 🙂
Thanks, Dora! It’s a recipe that never gets old 🙂
I made this last night and it was AMAZING! My husband cannot stop gushing about it and complimenting me (I gave you all the credit, though, lol). Not just our new favorite salad, but our new favorite dinner, period. I used the lemon basil dressing, and topped it with grilled pesto shrimp. LOVE! Thank you for being so awesome!
I refuse credit! It’s all you! Great job 🙂
Do you need to salt the zucchini and eggplant first and get some of the moisture out of them?
I don’t salt zucchini before I grill it. It’s up to you if you want to salt the eggplant. I do if I have time since it helps to soften them up a little and remove a bit of the bitterness. But I have to be honest and say I don’t do it all the time.
I don’t have a grill, but luckily this cooks nice in the oven on broil. Easier than cleaning a grill too!
Good point! Not everyone has access to a grill. Nice to know it works in the oven too. Thanks!