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Grilled Vegetable Salad

Rated as 4.4 out of 5 Stars

"A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette."
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Ingredients

30 m servings 235 cals
Original recipe yields 6 servings (6 Servings)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
  3. Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 235 calories; 19.2 g fat; 13.9 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 75 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I loved this! I do agree with the first reviewer that grilled veggies are a stand out on their own....but I disagree in a 2 star rating....I thought this was really very good. I used leftover Si...

Most helpful critical review

This wasn't terrible, but we didn't really enjoy it. The tastes of grilled veggies are so wonderful on their own, the vinaigrette really masked and overwhelmed their flavors.

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I loved this! I do agree with the first reviewer that grilled veggies are a stand out on their own....but I disagree in a 2 star rating....I thought this was really very good. I used leftover Si...

Grilled veggies are the best. Rather than make a salad - I serve the dressing as a dip. 8 tablespoons of oil for 6 servings seems excessive so I also cut down on the oil. I like to serve with cr...

This wasn't terrible, but we didn't really enjoy it. The tastes of grilled veggies are so wonderful on their own, the vinaigrette really masked and overwhelmed their flavors.

I enjoyed this recipe, I kept to the dressing as written, and it was excellent. Since this dish can be served at room temperature, I took whole wheat rotini and added it to bowl with the bite si...

I think you can use this as a dressing or a dip, that is how good it is! I served this at a barbeque with some very picky eaters and it was a huge hit. I even subsituted Dijon mustard with reg...

The veggies are wonderful on their own. I served them without the dressing and with balsamic vinegar as a dipping sauce. They were a huge hit! I think next time, I will half some cherry tomat...

this was delicious.. i cut the recipe in half and left out the asparagus and zucchini, used 2 yellow squashes, shallots for the red onion, green bell pepper for the red, and white wine vinegar f...

Absolutely delicious and simple! Didn't need anything else for dinner, it was so filling. I grilled up some corn in their husks and cut off the kernels into the salad to add a bit of crunch and...

I loved this recipe and have made it several times. Yes, grilled vegetables stand on their own and don't need a dressing, but if you are grilling for a crowd, sometimes there isn't room on the g...