This easy grilled vegetable salad recipe adds smoky char to your favorite vegetables, then tosses them in a tangy vinaigrette with plenty of fresh herbs. It’s easy, healthy, vegetarian, dairy-free, and great for sharing, so plan on toting this along to your next picnic or potluck.
This easy grilled veggie salad is a very simple, very tasty recipe to have in your repertoire. Start with a few basics: chopped garlic, chile, parsley, some sort of oil, and something with a tang factor (like vinegar or lemon juice). Then simply add whatever barbecued veggies you like.
In summer, I am partial to vine veggies – eggplant, tomatoes and beans. Get them all charred-up and tasty.–Ross Dobson
Easy Grilled Vegetable Salad FAQs
Are Roma tomatoes the same as plum tomatoes?
Sort of. Roma tomatoes are a type of plum tomato. They’re oval-shaped and smaller than most of their rounder cousins. Plums and romas also have fewer seeds, lower water content, and their flesh is meatier and chewier than other types of tomatoes, making them perfectly suited for cooking, canning, and for use in sauces.
What should I do with leftover grilled vegetable salad?
Chop the veggies and lay them on top of a simple crust with goat cheese for a fantastic pizza. Toss the vegetables with pasta for a cold or hot pasta dish. Eat them over a salad, layer them onto sandwiches, or tuck them inside a crusty grilled cheese or panini.
How do you stop vegetables from falling through the grates of the grill?
The easiest way is to use a grill basket or grill tray designed specifically for grilling vegetables. Grill baskets also come with handles, making flipping easier, too.
Easy Grilled Vegetable Salad
Feel free to swap in your favorite veggies in this easy grilled vegetable salad.
Prep 15 mins
Cook 30 mins
Total 45 mins
For the grilled vegetable salad
Make the grilled vegetable salad
Prepare a gas or charcoal grill or firepit for medium-high heat.
Place the tomatoes in a large bowl. Add 1 tablespoon of the olive oil, season well with salt and pepper and toss gently. Arrange the tomatoes, cut side down, on the grill just until they develop grill marks, 2 to 3 minutes. Don’t overcook them.
Turn the tomatoes and cook for 2 to 3 minutes more. Use tongs to transfer them to a large bowl.
Add the eggplant to the same bowl you tossed the tomatoes in. Pour in another tablespoon of the olive oil and season well with salt and pepper. Toss the eggplant to coat in oil.
Grill the eggplant, turning often, until golden and tender, 10 to 12 minutes. Add to the bowl with the tomatoes.
Finally, plunk the beans into the same large mixing bowl, add the remaining olive oil and season well with salt and pepper. Toss the beans well and lay them carefully on the grill (don’t let them fall through the cracks). Grill, turning often, until nicely charred, 8 to 10 minutes. Use tongs to transfer them to the bowl of eggplant and tomatoes.
Spoon some of the dressing over the warm veggies. Give a quick toss and season to taste.
Stir in the red onion, dill, basil, and parsley. Add the remaining dressing and serve warm or at room temperature.
Serving: 1portionCalories: 299kcal (15%)Carbohydrates: 17g (6%)Protein: 4g (8%)Fat: 26g (40%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 402mg (17%)Potassium: 640mg (18%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 1525IU (31%)Vitamin C: 48mg (58%)Calcium: 59mg (6%)Iron: 2mg (11%)
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Originally published August 8, 2022
Recipe © 2022 Ross Dobson. Photo © 2022 Alan Benson. All rights reserved. All materials used with permission.