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Grilled Vegetable Salad

Updated: Sep 6, 2020

Use your grill to cook a delicious and healthy vegetable salad!

Grilled Vegetable Salad


  • 4 medium ears sweet corn, husk and silk removed

  • 4 small to medium yellow squash, ends trimmed, quartered lengthwise

  • 2 medium zucchini, ends trimmed, quartered lengthwise

  • 2 large red bell peppers, stems, seeds removed, and cut into 3 to 4 pieces each

  • 1 large red onion, ends and skin removed, sliced into 3 to 4 large intact-rings

  • 1 lb. asparagus, tough ends snapped off

  • olive oil

  • kosher salt

  • freshly ground black pepper

  • 1 lb. cherry or grape tomatoes, sliced in half

  • herb lemon vinaigrette - can be made the prior!

  • 4 oz. your favorite blue cheese, crumbled - or large, wide shavings of Parmesan


  1. Preheat grill to 400° F. Make sure grates are scrubbed clean and then 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. 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 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. 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 serving vessel. Add the tomatoes and fold everything together. Drizzle with a bit of the herb lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese, if you like. Serve just slightly warm or at room temperature.

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