Grilled Vegetable Salad
This Grilled Vegetable Salad with zucchini, asparagus, red onion, bell peppers. and mushrooms in a homemade balsamic dressing with feta cheese and arugula is the ultimate grilling side dish.
While the sun is still out, there is nothing better than continuing to spend time outside and at the grill. Many times we think of the grill for making delicious burgers, grilled chicken, or grilled fish. However, it is also the perfect place to make a delicious salad!
That's right. Grilled salads are some of the best around. Just check out this Grilled Romaine, Grilled Watermelon Salad, or Grilled Plum Salad if you need some convincing.
Today we are taking things back to basics and making a seriously amazing Grilled Vegetable Salad. It's made with perfectly grilled zucchini, bell peppers, mushrooms, asparagus, and red onion that's tossed in balsamic dressing and served over arugula with crumbled feta cheese. This salad is a show-stopper. Trust me.
What You'll Need for this Grilled Vegetable Salad
- Grilled vegetables: This salad works with any combination of grilled vegetables you like. Leftover veggies also work.
- Arugula: Any salad green will work this salad. The peppery flavor of arugula is a delicious option but feel free to swap in Romaine for crunch, baby spinach, spring mix, or butter lettuce.
- Balsamic dressing: This homemade balsamic dressing uses olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, and dried herbs. Try it with different kinds of vinegar or swap in an entirely new salad dressing.
- Feta cheese: Feta cheese, goat cheese, Parmesan cheese, or blue cheese are all tasty with grilled veggies.
- Basil: Adding fresh herbs before serving brightens up the flavor of this dish. Basil, cilantro, parsley, chives, rosemary, or mint are all great additions to salads.
What vegetables are best for grilling?
Almost any vegetable can be cooked on the grill. In fact, this grilled vegetable salad is perfect for cleaning out your produce drawer and putting all those leftover veggies to use.
Here are some of our favorite vegetables to grill:
- Zucchini and summer squash
- Bell peppers
Expert Tip: Try and choose vegetables that cook at the same time for the easiest prep. That way you can cook everything at the same time on the grill.
Tips for Grilling Vegetables
If you haven't spent much time cooking veggies on the grill, here are some things to keep in mind.
- Always cut the vegetables into large pieces or planks so that they don't fall through the grill grates. They can be chopped into bite-szied pieces for the salad when they come off the grill.
- Make sure the grill is clean so the vegetables don't stick. If the grill tends to stick, oil the grates beforehand. Also make sure to drizzle the vegetables with olive oil and toss with your hands to coat the vegetables well.
- If you are using smaller vegetables, a grill basket is a great way to ensure the vegetables don't fall into the grill. Aluminum foil also works.
- Grilled vegetables are delicious warm, room temperature, and cold. Experiment with different temperatures for a warm salad or cold salad.
- Don't overcrowd the grill.
- Always add marinade to vegetables after they come off the grill.
Best Dressings for Grilled Vegetable Salad
If you want to try this out with something other than balsamic vinaigrette dressing, here are some other fun dressing ideas to try.
- Ranch dressing made with Greek yogurt and fresh dill
- Green goddess dressing is packed with all types of fresh herbs
- Creamy Gorgonzola dressing is a delicious twist on blue cheese
- Southwest salad dressing if you want to add a spicy element
- Creamy avocado dressing made with cilantro, yogurt, and fresh avocado
Ways to Serve Grilled Veggie Salad
- Add protein with grilled chicken, tofu, chickpeas, shrimp, hard-boiled eggs, or steak.
- Switch up the cheese and add fresh mozzarella or burrata.
- Serve this salad in a whole wheat wrap for a tasty sandwich.
- If you are making this ahead of time, always pack the arugula separately so it doesn't wilt. The vinaigrette can be tossed with the grilled veggies so they soak up all that yummy flavor.
- Turn this into a grain bowl with cooked brown rice, quinoa, or farro.
- Add some crunch with sliced almonds, pine nuts, pumpkin seeds, croutons, pita chips, or wonton strips.
Frequently Asked Questions
Here are some of the most common questions about preparing this vegetable salad.
Can this be made on a grill pan? or in the oven?
The vegetables for this recipe can be cooked indoors on a grill pan or roasted in the oven. Just make sure to cook the vegetables until tender-crisp and toss them with the dressing while they are still warm so they soak up all that yummy flavor.
Can this salad be made in advance?
Unlike many salads, this salad can be prepped a couple of days in advance. Grilled vegetables keep well in the fridge for 2-3 days. Just add the arugula, extra dressing, feta cheese, and fresh herbs right before serving.
Grilled Vegetable Salad
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- 1 zucchini
- 1 bell peppers
- 1/2 red onion
- 1 cup asparagus
- 1 cup mushrooms, halved
- 2 tbsp olive oil
- Salt and pepper
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1/2 tbsp Dijon mustard
- 1/2 tbsp honey (optional)
- 1 garlic cloves, minced
- 1/2 tsp Italian seasoning
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 6 cups arugula (or butter lettuce, spring mix)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
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To grill vegetables: Cut the vegetables into larger slices that won’t fall through the grill grates, about ½ inch thick. For the zucchini, it is best to cut it on the diagonal. Cut bell peppers into larger slices. Cut the red onion into rings. Trim the asparagus ends. Toss the vegetables with olive oil, salt, and pepper. Start by grilling the red onions, mushrooms, and bell peppers. They will take 3-5 minutes per side. Then add the asparagus and zucchini. It will take 2-4 minutes per side.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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