How long it takes: 25 minutes plus time to marinade Equipment you’ll need: large zip-top bag or bowl, grill basket, tongs, grill Servings: 8 This grilled vegetable salad is a good example. Summer squash, zucchini, mushrooms, and onions aren’t really terribly exciting vegetables but marinate them and put them on the grill to cook and magic happens! These regular vegetables become so flavorful and delicious, you can hardly believe it. I almost hesitate to call this recipe a salad. I hope you’re not conjuring up crisp lettuce leaves or arugula. This salad consists of grilled vegetables with goat cheese, and can be served warm, room temp, or cold. Serve grilled vegetable salad as a side dish with grilled meat, or make it a light summer lunch or dinner, with warm bread. Now that I think about it, I guess it would be pretty awesome tossed with arugula and drizzled with a bit of the marinade. Add this grilled vegetable salad to your grilling repertoire this summer. The vegetables are readily available in the grocery store or farm markets, they’re inexpensive, and this salad is so good for you, too. Low in carbs and calories but packed with vitamins, minerals, fiber, and all sorts of good stuff. You’re going to love it! P.S. Be sure to try my grilled peach salad with burrata, too! For dessert, serve grilled pineapple with ice cream and warm caramel sauce.
Easy Grilled Vegetable Salad
There are two easy ways to make it. Grilled vegetable salad is easy to make. The recipe details two different methods for grilling the vegetables: in a grill basket or on skewers. Choose the method that works best for you.
It features a flavorful marinade. The marinade/dressing is basically a red wine vinaigrette with chopped fresh herbs, garlic, red pepper flakes, and enhanced by lemon. Whisk it up and set it aside while you clean and cut up a couple of zucchini, a few summer squash, and a package of mushrooms. This chicken thigh marinade is also made with red wine vinegar. Why not marinate some chicken to grill, too?
You can marinade the vegetables ahead. Put everything into a large zip top bag, or a big bowl and mix it with the marinade. Let it marinate at least thirty minutes, or up to three hours. I love that you can do all this ahead and then just grill the salad when you’re ready.
It’s so easy to assemble. Choose your grilling method, and fire up the grill. Once the vegetables are perfectly done, slide them into a serving bowl, sprinkle with goat cheese, and drizzle with a little of the marinade. So good!
Make It Your Own
Shortcut marinade: Marinate the salad with store bought balsamic vinaigrette or Italian dressing instead of the homemade marinade. Experiment with different veggies. Try bell peppers, broccoli, asparagus, green beans, Brussels sprouts, eggplant, etc. Make it a vegetarian meal. Add canned beans (garbanzo or cannellini), rinsed and drained to the salad. Make it vegan by omitting the cheese. Try different cheese. Change it up with feta, sharp aged provolone, or fresh mozzarella. Another option is shredded Parmesan. Be sure to try my grilled haloumi kebabs, too! Roast the vegetables instead. Not in the mood for grilling? Roast the vegetables in your oven instead at 425°F for 15 to 20 minutes or so. If you don’t want to use your oven, try these lovely sautéed summer squash and zucchini ribbons, made in a skillet and ready in just 15 minutes! Make it a panzanella salad. Add homemade croutons and turn your grilled vegetables into a panzanella salad.
Make Ahead Ideas
Prep the zucchini, summer squash, and zucchini up to a day ahead. Make the marinade and let the veggies marinate in the fridge until you’re ready to grill.
Storage & Reheating Tips
Grilled vegetable salad is good leftover. Wrap leftovers well and refrigerate for up to 3 days. Reheat gently in the microwave or enjoy it cold.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #26 or Meal Plan #88. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
