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–+ servings
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5 from 3 votes

Grilled Vegetable Salad Recipe

There's something undeniably magical about a grilled vegetable salad. The combination of perfectly charred veggies with their smoky undertones creates a dish that's both nourishing and indulgent. This grilled vegetable salad brings together the best summer produce, enhanced by the transformative power of an outdoor grill and dressed with a bright, zingy vinaigrette that ties everything together beautifully.
Servings: 4 -6 as an entree, 6-8 as a side dish, or many more if part of a larger buffet
Author: Pamela

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

  • For char marks that will make your salad Instagram-worthy, ensure your grill grates are clean and properly heated before placing vegetables on them. Resist the urge to move vegetables too frequently – letting them sit undisturbed helps develop those beautiful grill marks.
  • If you're new to grilling vegetables, remember that different vegetables have different cooking times. Denser vegetables like eggplant need more time than tender ones like asparagus. For a deeper smoky flavor in this vegetable salad recipe, try soaking some wood chips and adding them to your grill.
  • This salad pairs beautifully with my grilled squash salad!
  • You can throw in any of your favorite veggies for this recipe. Red bell peppers, marinated artichoke hearts, and fresh herbs all make great additions or substitutions to enhance both the flavor and visual appeal of this grilled vegetable salad.