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–+ servings
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5 from 3 votes

The Best Grilled Vegetable Salad for Summer BBQs

There’s something magical about this Grilled Vegetable Salad. It’s smoky, charred, and layered with flavor. It captures all that essence and wraps it in a zingy vinaigrette for the perfect summer side. It’s one of my all-time favorites, and I’m so excited to give it the spotlight it deserves.
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

  • 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!