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!
This grilled vegetable salad is also meal prep friendly – just pop it into an airtight container in the fridge and it will store for up to 3 days.
What’s your favourite BBQ dish? Let me know in the comments below!
If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations!
For more salad recipes, be sure to try my Orzo Pasta Salad and this 5 minute Caesar dressing.
Recipe
Grilled Vegetable Salad
Ingredients:
For the salad
- 2 medium zucchini (sliced lengthways)
- 3 sweet bell peppers (yellow, orange and red)
- 2 medium tomatoes (sliced. Beefsteak or Heirloom are my favourites)
- 1 red onion (sliced into thick strips)
- 1/3 cup fresh parsley (chopped)
- 1 tbsp olive oil (avocado oil works well too)
For the dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove (minced)
- 1/2 tsp dried oregano
- Pinch of sea salt and ground pepper to taste
Instructions:
- 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.
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Recipe was full of flavor and easy to make – definitely adding to my permanent rotation. I roasted my peppers on the stove with a grill pan which took longer than I anticipated, so allow yourself extra time if you are grilling on a stove top vs. outdoor grill.