Grilled Vegetable Summer Salad
Summer has arrived and I couldn’t be more excited to share our new Grilled Vegetable Summer Salad. Roy and I love cooking and grilling on the weekends in Michigan, and we recently came up with this masterpiece. It’s a simple grilled vegetable summer salad that is perfect for an easy and delicious summer lunch.
How to Make a Grilled Vegetable Summer Salad
This grilled vegetable summer salad is easy to throw together with what you have on hand. For this one, I used peppers, asparagus, zucchini, potatoes, and sausage. Have fun with what’s available in your area and what’s in season! That’s what I love about a recipe like this. It’s so customizable and in many ways, fool proof! What could be better?
Once you have your ingredients together, oil and salt them and get ready to get cooking. Heat up your grill frying pan on a medium-high grill. Some people would probably be tempted to do all of the vegetables at once, but I think it’s absolutely worth it to do each kind of vegetable on its own. They are all going to cook at different times, so it’s easiest to separate them. As your grill the vegetables for the summer salad, keep in mind that the times in the recipe are just guidelines. It all depends on your grill! So just keep looking for that brown and crispy goodness.
The secret to fabulous potatoes is to par-cook them first! I boil them for a bit to soften them and begin the cooking process, then finish them on the grill. It might sound like an annoying extra step, but it is SO crucial if you want the perfect potato. And who doesn’t want a perfect potato in their grilled vegetable summer salad?
What to Serve with Your Grilled Vegetables
This grilled vegetable summer salad would be absolutely perfect as a standalone lunch, but if you are looking to make more of a meal out of it, you could serve it with something like a lovely tuna pasta salad or chicken salad from my cookbook. You could also serve it with some delicious grilled chicken thighs or steak depending on what you are in the mood for! It would be perfect to have at a summer BBQ.
If you make this Grilled Vegetable Summer Salad, be sure you rate and review it below. I can’t wait to hear what you think and what fun ways you make it your own. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
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Grilled Vegetable Summer Salad
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Grill
- Diet: Gluten Free
Description
This Grilled Vegetable Summer Salad is perfect for a delicious lunch or for a total crowd pleaser at any summer BBQ!
Ingredients
- 1 pound zucchini
- ½ pound of asparagus, whole
- 2 bell peppers, one red one orange, whole
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon salt
- 4 precooked sausages, sliced in ½ inch rounds
- 1 pound small white potatoes, parboiled, partially cooked
- 1/3 cup Marinated Red Onion oil
- 2 ounces goat milk feta cheese, divided
- 2 tablespoons balsamic vinegar, divided
- ¼ cup basil, ribbon cut
- Scant ¼ cup thinly cut chives
- Marinated Red Onions for garnish, optional
Instructions
- Turn the grill on to 450°F and preheat the grill pan for 5 minutes.
- Wash and dry your zucchini, then cut into ½ inch rounds.
- Put the asparagus, zucchini, and bell peppers in a large bowl, keeping the vegetables separate. Drizzle them with the olive oil, season with salt and gently toss each group of vegetables. *Preserve the leftover oil in the mixing bowl for a later step
- Grill the vegetables one by one on the grill pan, starting with zucchini for 5 minutes on one side, then flip the slices and cook for 2 more minutes or until done. Set aside on a sheet tray.
- Next, put the peppers on the grill pan and grill for about 20 minutes, flipping the peppers every 5 minutes until charred and softened. Once cooked through, set aside on the sheet tray.
- Place the asparagus on the grill pan for 4 to 5 minutes, tossing once halfway. Set aside on the sheet tray.
- Toss sausage rounds on the grill pan and cook for until cooked through, 4 to 5 minutes, flipping once the first side is browned.
- In the mixing bowl we used earlier, toss the pre-cooked potatoes in the remaining oil and salt. Place on the grill pan and cook until browned, for 6 to 10 minutes.
- Make the dressing: Mix the marinated red onion oil, 1 tablespoon of balsamic vinegar, and 1 ounce of the feta cheese in the mixing bowl used for the vegetables.
- Make the salad: Put the grilled vegetables, sausages, and potatoes in the bowl and toss from the bottom until it is all coated with the dressing. Top with basil, chives, and remaining feta cheese. Optionally, marinated onions are also great on top.
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This salad is the perfect side for grilled dinners. Don’t forget to add the No Crumbs Pistachio Pesto. It’s worth the extra step. So yum!
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This grilled summer salad was absolutely delicious! I omitted the sausage and used the salad as a side. Can’t wait to have the rest for lunch tomorrow!
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Grilled Vegetable Summer Salad is the perfect blend of freshness and flavor—light, smoky, and bursting with seasonal goodness. It’s a vibrant way to enjoy healthy eating without sacrificing taste. Ideal for barbecues or light lunches, it’s a colorful celebration of summer on a plate!
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his salad is the perfect side for grilled dinners. I will try it out this night
Teri, this recipe completely delivered! I made it last weekend and the combination of the smoky grilled peppers, the tender asparagus, and those perfectly parboiled-then-grilled potatoes was just outstanding. That tip about par-cooking the potatoes first is such a game-changer — I used to skip that kind of step thinking it wasn’t worth it, but you’re absolutely right, it makes all the difference between bland and brilliant.
The dressing made from the marinated red onion oil and balsamic is genius — it ties everything together with barely any effort. I added a handful of cherry tomatoes since they were sitting on my counter, and they grilled up beautifully alongside everything else, which is exactly the spirit of this recipe — use what you have!
Serving it as a light lunch the next day, slightly cool from the fridge, was honestly even better. This is the kind of recipe I’ll be returning to all summer long. Thank you for sharing it