This grilled vegetable salad is an easy appetizer or side dish that’s perfect for summer but so tasty you’ll find yourself making it all year long. Grilled or roasted veggies are tossed with a zesty homemade dressing for a dish that’s filling, savory, and refreshing all at once. Pair it with all your favorite main courses for a restaurant-worthy meal all your guests will adore!
If you think salads have to be bland and boring, this veggie salad is sure to change your mind. I’ve been making it on repeat all summer long, and I don’t plan on ending the obsession any time soon. It’s my favorite way to take advantage of all the fresh produce at my local farmer’s market. However, it’s also a great way to clear out any scraps from your fridge. No matter what you include, it always hits the spot!
And don’t worry if you don’t have a grill. You can also cook the veggies in a skillet for a roasted vegetable salad that can be prepared all year long. Paired with your favorite main courses, you really can’t go wrong.
Why You’ll Love This Recipe
- Gluten free, nut free, dairy free
- Packed with vitamins, nutrients, and fiber
- Quick and easy
- A crowd-pleasing dish
- Created with seasonal ingredients for a budget-friendly option
Ingredients & Notes
For the veggie salad
- Olive oil - This is only necessary if you’re cooking your vegetables in a skillet and not on the grill but helps prevent them from sticking and creates a beautiful char.
- Vegetables - Corn, zucchini squash, yellow squash, grape tomatoes, and red onions are the stars of the show. Then, I add a sprinkle of green onions on top for extra flavor and a bit of crunch.
For the dressing
- Olive oil - Forms the base of the dressing and creates an emulsion, blending all the ingredients for a well-balanced flavor.
- Lemon juice - The acidity helps cut through some of the heaviness of the fats.
- Red wine vinegar - This adds a subtle tang. I don’t recommend using white vinegar or apple cider vinegar. Your results won’t be the same!
- Basil - Use fresh basil not dried varieties.
Sure to become your new favorite way to prepare veggies, this grilled vegetable salad comes together in minutes and is super easy to make!
Step 1: Roast the corn. Preheat the grill or a greased cast iron skillet, and cook the corn kernels until they’re soft and lightly charred.
Step 2: Cook the zucchini and squash. Use a grill topper or carefully place half circles of zucchini and squash on the grill, and let them heat until they are soft and have visible grill marks.
Alternatively, if you’re cooking them in a skillet, add olive oil to the pan, and cook the squash on each side until slightly charred.
Step 3: Combine the veggies. Cut the grilled corn from the cob, and add it to a large bowl along with the charred zucchini and squash. Add the tomatoes and red onion, and gently toss to combine.
Step 4: Prepare the dressing. Add all the ingredients to the bowl of a food processor blender, and blend on high speed until smooth.
Step 5: Toss the roasted vegetable salad. Drizzle the basil dressing over the vegetables, and toss to distribute and coat them evenly.
Transfer the mixture to a serving dish, garnish with green onions, and enjoy your warm veggie salad!
What to serve with the salad
- Cut the zucchini and squash into rounds at least 1 inch thick. Because they are going to be grilled and tossed with dressing, they need to be thick enough to hold up.
- Use fresh basil in the dressing. If the leaves look wilted or brown, they are probably bad. Fresh basil leaves will be strong and dark green.
- Let the vegetables cook down slightly before tossing with the dressing. This roasted vegetable salad is best served at room temperature or cooled.
How to Store
Store the veggie salad in an airtight container in the fridge. When ready to enjoy, mix gently with a spoon, and serve.
Frequently Asked Questions
Most vegetables are able to be grilled. Some great summer vegetables perfect for grilling are asparagus, zucchini, eggplant, onion, and pepper.
Grilling vegetables is a great way to cook with minimal oil and added spices. Some say grilling is the next best thing to eating them raw. As always, be careful not to burn them.
No, it is best to add spices after they’re cooked as they'll absorb more of the flavors once they’re cooked.
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Grilled Vegetable Salad
For the salad
- Olive oil - for cooking
- 4 ears corn
- 1 zucchini squash - sliced into 1 inch coins and cut in half
- 1 yellow squash - sliced into 1 inch coins and cut in half
- 1 cup grape tomatoes - halved
- ¼ cup red onion - diced
- Green onions - optional
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ cup basil - packed
- 1 garlic clove
- ½ teaspoon sea salt
- Preheat the grill to high heat or add some olive oil to a cast iron skillet over medium-high heat.Olive oil
- Cook the corn until the kernels are soft and slightly charred.4 ears corn
- To cook the zucchini and squash on the grill, use a grill topper or carefully place the half circles on the grill so they don’t fall through. Heat until they are soft with grill marks. If cooking them on a cast iron skillet, heat some olive oil in the skillet over medium-high heat and place the zucchini and squash along the bottom. Cook for 2-3 minutes then flip over and cook for another 2-3 minutes until slightly charred.1 zucchini squash, 1 yellow squash
- Cut the corn from the kob and add it to a large bowl along with the charred zucchini and squash. Add the tomatoes and red onion. Toss gently to combine. Set aside.1 cup grape tomatoes, ¼ cup red onion
- Prepare the dressing by placing the olive oil, lemon juice, red wine vinegar, basil, garlic clove, and sea salt in a food processor or blender. Blend on high until well blended. You may need to scrape down the sides a time or two and continue to blend.¼ cup olive oil, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, ½ cup basil, 1 garlic clove, ½ teaspoon sea salt
- Drizzle the basil dressing over the corn mixture and toss well to distribute.
- Transfer the mixture to a serving dish and garnish with green onions and enjoy!Green onions