Both pretty and delicious, this grilled vegetable salad is the perfect meal-prep dish for your next summer get-together.
A garden salad is a classic, but it can also get a little boring. For your next summer get-together, instead of serving a standard salad why not switch it up with this delicious grilled vegetable salad? Bursting with flavourful veggies such as zucchini and sweet bell peppers, this salad looks almost as gorgeous as it tastes! My childhood summers were filled with gardening and BBQ’s, and now veggies on the grill with chicken or shrimp just screams summer vibes! We ate this salad all summer long, especially at the end of summer when all the vegetables were grown and ripe from the garden.
How to make the best grilled vegetable salad
In my opinion, it all comes down to the veggies you pick. The thing that makes this grilled vegetable salad so flavourful is all of the natural juices from the peppers that pair perfectly with the olive and vinegar dressing and fresh herbs. You can buy roasted peppers from the jar at the store, but nothing truly compares to the fresh stuff right off the BBQ! If you don’t own a BBQ you can roast them right over a gas flame on the stovetop, or in a preheated broiler (as close as possible to the element), turning as needed to evenly cook. This salad really is the best way to end the summer season!
Preheat the grill* to medium-high heat. In a large mixing bowl toss together the sliced onion and zucchini with oil to coat lightly before grilling.
Place your whole peppers and the oiled onion and zucchini on the hot grill. Grill the vegetables, turning occasionally until tender and slightly charred, for roughly 5-10 minutes (flipping halfway through). The peppers will take a bit longer to grill as you want to really blister the skin to get that tender sweet roasted pepper on the inside.
Remove your veggies from the heat and allow to cool slightly before handling to remove seeds and burnt skin (some skin left on is fine). Slice the peppers into thick strips.
To make the salad dressing: In a small mason jar add in all of the ingredients, screw on the lid and shake well to combine.
Transfer the peppers, onion and zucchini to a large salad bowl with tomatoes and parsley. Toss with your dressing.
Enjoy warm or chill in the refrigerator for 1 hour. You can store the remaining salad in an airtight container in the fridge for up to 3 days.