Recipe by Celeste
"Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro."
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red wine vinegar
white balsamic vinegar
fresh lemon juice
chopped fresh flat-leaf parsley
chopped fresh chives
chopped fresh cilantro
chopped fresh dill
extra-virgin olive oil, or more to taste
fresh asparagus spears, trimmed to 5 inches
zucchini, halved lengthwise
yellow squash, halved lengthwise
green onions, tops trimmed a few inches
red bell pepper, cut lengthwise into 4 sections and seeded
red onion, sliced thickly
olive oil, or as needed
salt and ground black pepper to taste
Hello, I'm the submitter of this recipe. You can substitute fresh chopped basil for the cilantro in the vinaigrette if you choose :) Enjoy!
I've made this salad in the fall when I didn't have all the veggies & then when I could follow the recipe. Always a huge hit! The vinaigrette is excellent.
This salad was a huge hit at my dinner party. Roasted all the veggies earlier in the day to save time. My guests went back for seconds and thirds! Highly recommend!
this has many ingredients and does require a lot of prep. I like to do these type of veggie recipes. I hate cilantro, so I subbed basil as suggested. I used fresh ingredients not to include fresh dill or parsley. the salad tasted a little to sweet to me, i'll add more lemon to my bowl. wife and daughter loved it, me too with some more lemon. this makes a ton. can't wait to grill some chicken and pineapples to serve this with! excellent recipe. highly recommended! up-date-- I did the chopping and my moose made the dressing. after trying it. it was too sweet. found out the daughter had increased and mixed up the red wine vinegar and balsamic up...oops, now I understand why it was too sweet. not the recipe's fault!!
I didn't have time to grill so I put the vegetables already cut up in a big foil roasting pan and put them under the broiler. The green onions cooked quickly so I took them out after a couple of minutes. The only change I made was to use dried dill and frozen corn because I didn't have fresh. This was great and my son who eats Paleo thought it was delicious. I put some feta on the side for people to add if they wanted to. I will definitely make this again.
Absolutely delicious! Love the fact that you can make in advance. I cut up all the veggies, added mushrooms as they needed to be used up. Made the vinaigrette ahead of time. We grilled it with Rusty Chicken thighs. Thanks a lot Celeste for sharing this! We will make it a lot this summer!
A hit! I found it only needs half the quantity of vinaigrette called for. I am sure it would be equally good with any mix of vegetables. I chose this recipe because I could grill the vegetables in advance and free up the grill for preparing the rest of the meal.
This was absolutely wonderful. Everyone loved it at the party, and I was asked for the recipe several times. I used only basil instead of all the other herbs, and grilled asparagus, yellow squash, red bell peppers and a red onion. Definitely a repeat.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Vegetable Salad with Fresh Herb Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 261
** Calories from Fat: 193
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