Grilled Vegetable Salad with Fresh Herb Vinaigrette Recipe -
Grilled Vegetable Salad with Fresh Herb Vinaigrette Recipe
  • READY IN 1 hr

Grilled Vegetable Salad with Fresh Herb Vinaigrette

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    1 hr


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  3. Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  4. Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  5. Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  6. Drizzle vinaigrette over the vegetable mixture and toss to coat.
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  • Cook's Note:
  • You may not wish to use the entire recipe of the dressing for the salad, depending on taste.

Reviews More Reviews

Mar 30, 2014

Hello, I'm the submitter of this recipe. You can substitute fresh chopped basil for the cilantro in the vinaigrette if you choose :) Enjoy!

Mar 30, 2014

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.

Mar 30, 2014

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!

Jul 17, 2014

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!!

Apr 20, 2014

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.

Jul 24, 2015

Very pretty, easy and good salad. As a personal preference I used just half the dill. I grilled the veggies a day in advance and wanted them to stay crisp/firm so I left them unsalted and added 1/2 tsp salt to the dressing, which was mixed with the salad about 20 minutes before serving. The leftovers held up very well. Thanks, Celeste!

Jul 04, 2015

Oh my! This went over even better than expected at our 4th of July dinner! What a great alternative to mayo laden sides at a BBQ, so everyone went to town on the big beautiful platter covered with colorful vegetables. I changed up the vegetables a little bit and I doubled everything. I left out the corn but added whole fresh carrots with a bit of the green top left on them and a couple sliced sweet potatoes. I left everything whole and arranged around a big platter alternating colors, then drizzled with the dressing, so didn't need all of it (I used just basil, but quite a bit of it). I also drizzled with a bit of balsamic glaze. This requires some planning but it is easy. I loved not having to worry about it getting "cold" while grilling the steaks and salmon, it's great even at room temp. Thanks, Celeste! It's already been requested at our next gathering!!

Jun 07, 2015

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!


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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