Grilled Veggie Salad

Why You’ll Love This Recipe

Grilled Veggie Salad offers a satisfying combination of smoky, charred vegetables with the freshness of a simple vinaigrette. The grill enhances the natural flavors of the veggies, making them tender yet still slightly crisp. This salad is not only a great way to enjoy your favorite vegetables, but it’s also incredibly easy to prepare. With minimal ingredients and just a few simple steps, you’ll have a vibrant, flavorful dish that’s perfect for any meal or outdoor gathering. Plus, it’s a fantastic option for vegetarians and vegans, and it pairs well with a variety of proteins.

Ingredients

• 1 zucchini, sliced into rounds

• 1 red bell pepper, cut into strips

• 1 yellow bell pepper, cut into strips

• 1 eggplant, cut into 1-inch rounds

• 1 cup mushrooms, halved or whole (depending on size)

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1/4 cup olive oil (for the dressing)

• 2 tablespoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon dried oregano or fresh herbs (like basil, thyme, or parsley)

• Optional: Fresh herbs for garnish (parsley, basil, or thyme)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the grill to medium-high heat. If using a grill pan, preheat it on the stovetop over medium-high heat.

2. Toss the sliced zucchini, bell peppers, eggplant, and mushrooms with 1 tablespoon of olive oil, and season with salt and pepper.

3. Place the vegetables on the grill (or grill pan) in a single layer. Grill the vegetables for 4-5 minutes per side, or until they have nice grill marks and are tender. Flip the vegetables halfway through to ensure even cooking.

4. While the vegetables are grilling, prepare the dressing by whisking together 1/4 cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, and dried oregano (or your choice of herbs). Season with salt and pepper to taste.

5. Once the vegetables are grilled, remove them from the grill and let them cool for a few minutes.

6. Cut the grilled vegetables into bite-sized pieces and place them in a large bowl.

7. Drizzle the dressing over the vegetables and toss to combine.

8. Garnish with fresh herbs of your choice (parsley, basil, or thyme), and serve warm or at room temperature.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Add protein: Top the salad with grilled chicken, shrimp, or tofu for a heartier meal.

• Add cheese: Crumbled feta, goat cheese, or shaved Parmesan can add creaminess and a savory touch to the salad.

• Spicy version: Add a pinch of red pepper flakes or some sliced jalapeños to the dressing for a spicy kick.

• Grilled fruit: For a sweet contrast, add grilled fruit like peaches or pineapple to your salad.

• Change the veggies: Swap in other veggies like asparagus, carrots, or corn on the cob for variety.

• Add nuts or seeds: Toasted pine nuts, sunflower seeds, or pumpkin seeds can add extra crunch and nutrition to the salad.

Storage/Reheating

• Storage: Store leftover Grilled Veggie Salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within a day or two, but it still tastes great as leftovers.

• Reheating: This salad is best served at room temperature or chilled, but if you prefer it warm, you can reheat it in the microwave for 1-2 minutes or quickly sauté it in a pan for a few minutes.

FAQs

Can I use other vegetables for this salad?

Yes, feel free to swap out or add vegetables like asparagus, carrots, cherry tomatoes, or sweet potatoes. Just be sure to cut them to a similar size for even grilling.

Can I make this salad ahead of time?

Yes! Grilled Veggie Salad can be made ahead of time. Prepare the salad and refrigerate it for up to 3 days. The flavors will continue to develop, and it can be enjoyed chilled or at room temperature.

Can I use a grill pan if I don’t have an outdoor grill?

Yes, a grill pan on the stovetop works perfectly for grilling the vegetables. Just make sure to preheat it to medium-high heat before adding the vegetables.

Can I use a different dressing for this salad?

Yes! You can swap the balsamic dressing for other dressings like a lemon vinaigrette, tahini dressing, or yogurt-based dressing to change the flavor profile.

How do I prevent the vegetables from sticking to the grill?

Make sure to coat the vegetables with a light layer of oil and preheat the grill or grill pan before adding the veggies. This will help prevent sticking.

Can I add grains to this salad for more substance?

Yes, adding grains like quinoa, farro, or couscous can turn this salad into a more filling meal.

Is this salad vegan?

Yes, Grilled Veggie Salad is naturally vegan as long as you don’t add cheese or any animal-based ingredients. The vegetables and dressing make for a flavorful and satisfying meal.

How do I make this salad spicier?

To add some heat, include red pepper flakes in the dressing or toss in some diced fresh chili peppers or jalapeños.

What type of cheese pairs well with Grilled Veggie Salad?

Feta, goat cheese, and Parmesan are great options that complement the smoky flavors of the grilled vegetables.

Can I serve this salad warm?

Yes, Grilled Veggie Salad is delicious served warm, but it’s also fantastic when served at room temperature or chilled, making it a great make-ahead option.

Conclusion

Grilled Veggie Salad is a perfect combination of smoky, tender vegetables and a tangy vinaigrette that enhances their natural flavors. Whether you enjoy it as a side dish or a light meal, this salad is both healthy and flavorful. It’s easy to make, customizable with your favorite veggies and proteins, and perfect for any occasion. The grilled vegetables, paired with the fresh herbs and simple dressing, make for a colorful, delicious, and satisfying dish that everyone will love. Enjoy!