Grilled Vegetable Salad

Grilled Vegetable Salad (1)

Grilled vegetable salad: marked with grilled vegetables, then sprinkle with bright and bright lemon vinegar sauce. A bite of creamy and salty cheese (or an alternative to Parmesan) is the finishing touch for this fabulous grilled vegetable!

Every summer we seem to know a lot about salads or dressings. He finally loved her so much that he was added to the list almost every week, especially when entertained. When I watch guests reach the second or even the third part, I certainly know we have all the recipes.

For our family, famous past dishes include canned chopped Italian salads, fresh ginger spices, grilled Roman lettuce with homemade butter and personal caprice salad (this is great for school or packed lunch in a bag!). I also like the grilled lemon zucchini and the zucchini salad.

This year

This is a summer grilled vegetable salad. Season the vegetables on a hot stove, then put in lemon curd. And spraying blue cheese is the end result.

This grilled salad is just one of my favorite green salad recipes. This is the only way for everyone to eat vegetables. Chicken canned chicken, very soft and delicate, you can taste it from the grill.

Grilled Vegetable Salad

Grilled Vegetable Salad

  • Author: Pinerday
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 8 1x


Grilled vegetables perfectly, then add vinegar and lemon sauce, infused with vanilla oil. A bite of cream and salty cheese (or an alternative to Parmesan) is the final touch!



  • kosher salt
  • freshly ground black pepper
  • 1 lb. cherry or grape tomatoes, sliced in half
  • olive oil
  • 1 lb. asparagus, tough ends snapped off
  • 4 medium ears sweet corn, husk and silk removed
  • 4 oz. your favorite blue cheese, crumbled – if you don’t like blue cheese, use large, wide
    shavings of Parmesan!
  • 2 medium zucchini, ends trimmed, quartered lengthwise
  • 4 small to medium yellow squash, ends trimmed, quartered lengthwise
  • 2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3 to 4 pieces
  • herby lemon vinaigrette – can be made a day or two prior!
  • 1 large red onion, ends and skin removed, sliced into 3 to 4 large intact-rings


  1. Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
  2. Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full. Here’s my favorite large cutting board and my favorite knife for recipes that involve alot of cutting and chopping. Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables fairly generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you’re ready to grill.
  3. Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it’s just a matter of checking on them regularly and removing them when they’re done to your liking – you’ll want a good set of tongs for flipping the vegetables. I like the onion to get nicely softened, so that always takes the longest. I prefer the ears of corn to have some char, but to not be completely cooked – so we set the ears on the hottest part of the grill to get some quick char, and then remove them. The asparagus always cooks the fastest. Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.
  4. Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a large-ish serving vessel – I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.

  • Category: Healthy Recipes
  • Cuisine: American


  • Serving Size: 1
  • Calories: 205
  • Sugar: 13g
  • Sodium: 269mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Cholesterol: 16mg

Keywords: Grilled Vegetable Salad

Leave a Comment

Your email address will not be published. Required fields are marked *