Grilled Vegetable Salad
Summer side dishes don’t get better than this Grilled Vegetable Salad! It’s packed with charred, smoky vegetables, creamy feta, fresh basil, and it’s tossed in a tangy balsamic dressing. It’s easy to make, it comes together in about 20 minutes, and it can be made completely in advance!
Grilling is my all time favorite cooking method. You can’t beat the smoky, charred flavor that the grill imparts to the food, the gorgeous grill marks make food even more appetizing, and there are always less dishes.
Nothing is off limits for the grill where I’m concerned. It’s just as great for side dishes as it is for grilled bbq chicken and grilled burgers.
The smoky flavor in my grilled potato salad is life changing, and it just isn’t summer without my grilled corn on the cob.
In the summertime, I make a big batch of grilled vegetables every week to incorporate into a variety of dishes. They’re wonderful in burritos, pasta salads, and this Grilled Vegetable Salad.
This recipe is just the way I love to eat this time of year. The smoky vegetables pair beautifully with the fresh basil, savory feta cheese and sweet, tangy dressing.
I’m completely obsessed. 🙂
Why you’ll love this recipe
- This grilled veggie salad is packed with smoky, charred vegetables, creamy feta cheese, fresh basil and balsamic vinaigrette for the ultimate summer side dish.
- It’s extremely versatile and may be customized using your favorite veggies, cheese, herbs and salad dressing.
- It comes together in about 20 minutes and it may be made completely in advance.
- It’s a healthy, gluten-free recipe that may be made dairy-free very easily.
Recipe ingredients
The ingredients in this grilled vegetable salad recipe are really just recommendations. It works with a multitude of vegetables, herbs, cheese or dressing.
The sky is the limit on the ways that you can customize this salad to suit your tastes!
- Vegetables. I’ve included zucchini, yellow crooked neck squash, red bell pepper and red onion in this recipe, but there are so many ways to customize it with your favorite veggies. Asparagus, portobello mushrooms, eggplant, corn, carrots, chili peppers will all work as well! Consult my grilled vegetables recipe for cooking times for your favorite veggies. You can also add fresh cherry tomatoes or cucumber for added texture and flavor.
- Feta cheese. The feta may be substituted with goat cheese, parmesan or fresh mozzarella, or omit it altogether to make this recipe dairy-free.
- Basil. The fresh basil may be substituted with your favorite chopped fresh herbs such as parsley, cilantro or even chives.
- Dressing. The flavor of my balsamic vinaigrette dressing pairs beautifully with the charred vegetables, but you may substitute it with your favorite homemade or store bought salad dressing.
How to make grilled veggie salad
This grilled vegetable salad recipe is extremely easy to make. It takes about 10 minutes of prep, and the veggies cook up in less than 10 minutes.
Pro tip: For best results, cook the vegetables until crisp-tender to avoid a “soggy” salad.
See the recipe card below for full instructions.
- Prep the vegetables and coat with oil, salt and pepper.
- Grill for 6-8 minutes, flipping once, until crisp-tender and cool slightly.
- Chop the vegetables and place in a bowl with feta cheese and basil.
- Toss with enough balsamic vinaigrette to coat.
Serving suggestions
Serve this grilled vegetable salad with feta a variety of ways as shown below:
- Serve this dish at your next cookout alongside grilled tomahawk steak or grilled burgers.
- It makes an easy weeknight dish topped with air fryer chicken breast or air fryer salmon.
- Change it up by tossing it with pesto sauce or drizzle it with chimichurri sauce.
- Toss with Instant pot black beans or your favorite pasta for a satisfying vegetarian meal prep lunch.
Recipe notes
- Pro tip: For best results, cook the vegetables until crisp-tender to avoid a “soggy” salad.
- Change this recipe up with your favorite veggies. See the instructions in my grilled vegetables recipe for a variety of vegetable cooking times. You can also add fresh cherry tomatoes and cucumber for added texture and flavor.
- The balsamic dressing may be substituted with red wine vinaigrette, lemon vinaigrette or your favorite store bought dressing.
- Store leftover grilled vegetable salad in the refrigerator for up to 3 days.
More summer side dishes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Vegetable Salad
Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 medium zucchini sliced lengthwise into 1/4" thick slices
- 2 medium yellow crooked neck squash sliced lengthwise into 1/4" thick slices
- 2 large red bell peppers cut off each side of the pepper around the core from the top down
- 1 large red onion peeled and sliced into 1/2" thick slices
- 1/2 cup crumbled feta cheese substitute with goat cheese, parmesan or fresh mozzarella
- 1/2 cup fresh basil leaves, loosely packed chopped
- balsamic vinaigrette dressing enough to coat
Instructions
- Combine the olive oil, salt and pepper in a small bowl, then brush or gently toss the vegetables with the oil until well coated.2 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 2 medium zucchini, 2 medium yellow crooked neck squash, 2 large red bell peppers, 1 large red onion
- Preheat the grill to medium high. Turn the heat down to medium, then place the vegetables on the grill in a single layer and cook on the first side until nice grill marks form, about 3-4 minutes. Flip the vegetables and continue cooking until tender, about 3-4 minutes more. Remove from heat and allow to cool slightly.
- When the vegetables are cool enough to handle, coarsely chop them and place them in a large bowl. Add the feta cheese and basil, and stir in enough balsamic dressing to coat.1/2 cup crumbled feta cheese, 1/2 cup fresh basil leaves, loosely packed
- Serve warm or room temperature, and enjoy!balsamic vinaigrette dressing
Notes
- Pro tip: For best results, cook the vegetables until crisp-tender to avoid a “soggy” salad.
- Change this recipe up with your favorite veggies. See the instructions in my grilled vegetables recipe for a variety of vegetable cooking times. You can also add fresh cherry tomatoes and cucumber for added texture and flavor.
- The balsamic dressing may be substituted with red wine vinaigrette, lemon vinaigrette or your favorite store bought dressing.
- Store leftover grilled vegetable salad in the refrigerator for up to 3 days.
- Nutrition information does not include the dressing as that information is in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
