Grilled Vegetable Salad Recipe -
Grilled Vegetable Salad Recipe
  • READY IN 30 mins

Grilled Vegetable Salad

Recipe by  

"A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat grill for medium heat and lightly oil the grate.
  2. Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
  3. Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2012

I loved this! I do agree with the first reviewer that grilled veggies are a stand out on their own....but I disagree in a 2 star rating....I thought this was really very good. I used leftover Simple Grilled Vegetables from this site...asparagus. zucchini, yellow squash, tomatoes, and mushrooms. This dish was perfect for leftovers. I roughly chopped the veggies and then made the quick dressing and tossed and chilled until dinner. I did decrease the dressing to 1 tblspn of olive oil, 2 tblspns red wine vinegar, 1 tablspn of dijon, the garlic, salt and cracked pepper. Great flavors and I would definately make again. Thanks!

Most Helpful Critical Review
May 18, 2012

This wasn't terrible, but we didn't really enjoy it. The tastes of grilled veggies are so wonderful on their own, the vinaigrette really masked and overwhelmed their flavors.


21 Ratings

Jun 27, 2012

Grilled veggies are the best. Rather than make a salad - I serve the dressing as a dip. 8 tablespoons of oil for 6 servings seems excessive so I also cut down on the oil. I like to serve with crumbled gorgonzola. Also grill some corn, pineapple, tomatoes, green onions, eggplantr, ... and make this a dinner.

Mar 22, 2013

I enjoyed this recipe, I kept to the dressing as written, and it was excellent. Since this dish can be served at room temperature, I took whole wheat rotini and added it to bowl with the bite size pieces of vegetables to make a pasta salad type thing. I'll make it again for sure!!

Sep 09, 2012

I think you can use this as a dressing or a dip, that is how good it is! I served this at a barbeque with some very picky eaters and it was a huge hit. I even subsituted Dijon mustard with regular mustard because that was all I had and everyone love it! If you can appeal to the masses, you have a hit on your hands!

Aug 30, 2012

The veggies are wonderful on their own. I served them without the dressing and with balsamic vinegar as a dipping sauce. They were a huge hit! I think next time, I will half some cherry tomatoes and grill them along with a few julienne strips of jalapenos. Salt is completely unnecessary to me.

Jul 06, 2014

this was delicious.. i cut the recipe in half and left out the asparagus and zucchini, used 2 yellow squashes, shallots for the red onion, green bell pepper for the red, and white wine vinegar for the red, cut the oil in half and used garlic powder.. very good.. ty for the recipe

Jun 26, 2014

Absolutely delicious and simple! Didn't need anything else for dinner, it was so filling. I grilled up some corn in their husks and cut off the kernels into the salad to add a bit of crunch and sweetness. I also used different colored peppers out of personal preference. Don't even dare use all that dressing. I spooned a bit on the veggies toward the end of their cooking and then just a couple tablespoons tossed in for a slight acidic accent. Added a little salt and lots of ground black pepper to my personal helping. YUM


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 75 mg
  • 3%

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

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