Grilled Vegetable Salad Recipe

With the large selection of fresh vegetables available in the market, a Grilled Vegetable Salad is best summer side dish. You just have to grill the variety of vegetable through a special technique and toss them toss with the rich vinegar-garlic dressing. However, you can coat the toasted vegetables with Orange Vinaigrette Dressing or the Vinaigrette Salad Dressing Recipe etc.

This nutritious and refreshing summer vegetable salad less than 20 minutes to make and be stored in refrigerator for one to two days.

Preparation time: 10 minutes
Cook time: 07 minutes
Serving size: 03
Utensils needed: grill, mixing bowls, serving platter, spoon or fork


– ½ bunch asparagus – trimmed and cut into bite-size piece
– 1 pint cherry tomatoes
– 1 medium red onion – cut into 1/2-inch rings
– 1 yellow bell pepper – quartered, seeds and ribs removed
– 1 red bell pepper – quartered, seeds and ribs removed
– ¼ cup extra-virgin olive oil – for brushing
– Salt and freshly ground black pepper
– ¼ cup fresh basil leaves
– ¼ pound feta cheese

Dressing’s Ingredients:

– 1 medium clove garlic – finely chopped
– 1 tablespoon balsamic vinegar
– 3 tablespoons extra-virgin olive oil
– Salt and freshly ground black pepper


  • 1

    Pre-heat the Grill

    First of all pre-heat you grill to medium heat.

  • 2

    Mix the vegetables

    Take a large bowl and place the trimmed and bite-sized asparagus, cherry tomatoes, rings of red onion, yellow bell pepper, and the red bell pepper. Pour in extra-virgin olive oil and season with ground salt and pepper to taste. Toss the vegetable slices until coated well and the salted dissolves completely.

  • 3

    Grill the coated vegetables

    Now, place the coated vegetable slices in the pre-heat grill and roast them for 5 to 7 minutes or until well-cooked and soft, turning occasionally.

  • 4

    Remove the grilled vegetables

    Remove the grilled vegetables and place them on a large serving platter. Sprinkle the vegetable slices with feta cheese and some fresh basil leaves.

  • 5

    Make the salad’s dressing

    Pick a small bowl and add in finely chopped clove garlic. Top the garlic with balsamic vinegar and the extra-virgin olive oil. Sprinkle in some salt and pepper to taste. Mix the ingredients until the salt dissolves and smooth.

  • 6

    Top the vegetables with the dressing

    Drizzle the dressing over the grilled vegetable slices and toss gently to mix them.

  • 7


    Grilled Vegetable Salad is all set, serve and enjoy!

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