Here’s yet another delicious reason to fire up the grill! This recipe is as quick as cutting the vegetables, adding in just a little bit of flavor, and tossing them on the grill. Then it’s just a matter of letting the fire add in all of its magical smoky, charred flavor.
This recipe is already delicious, but to take it to the next level consider drizzling our Balsamic Glaze on top for serving.
Why Our Recipe
- The perfect combination of vegetables that all have the same cooking time.
- Just a bit of seasoning to let the real flavor come from the grill itself.
The grill is not just for meat friends. Bring on the vegetables! Instead of the cold salad side, this is a vegetable salad that brings the flavor of the grill to your side dish. We love the blend of textures in this mix from the crunch of the onions to the juices that burst from the tomatoes as you bite in. There is something for everyone to love. Give it a try and you will be looking to excuses to make it again and again!
Ingredient Notes
- Zucchinis: Or you can use yellow squash or a mixture of the two.
- Bell peppers: Pick any color. Red, orange, and yellow have a little more flavor and sweetness. Green is always cheaper.
- Mushrooms: Use button or crimini mushrooms (the brown ones).
- Cherry tomatoes: Or grape tomatoes. They pop in your mouth and add a little juiciness.
- Red onion: Perfect for grilling as it has the best bite for eating raw. Even though it gets cooked and softens on the grill, it has the right flavor since this is still a vegetable salad.
- Olive oil: This helps the seasoning stick to the vegetables. Make sure to toss the vegetables until it is evenly applied. You can also use other cooking oils.
- Seasonings: Added flavor of course. Can’t go wrong with these staples!
What are the best vegetables to grill?
The better question is, are there are any vegetables that aren’t good for grilling? Because the vast majority of vegetables are perfect for cooking on the grill. Corn is the summer classic, but asparagus, eggplant, bell peppers, zucchini, onions, mushrooms, and tomatoes are also great when grilled to perfection.
When grilling multiple vegetables at the same time, they all must have similar cooking times. This recipe is designed to pair vegetables with similar cooking times so you can serve up a crisp grilled vegetable salad.
Grill Baskets
Making a grilled vegetable salad requires using a grill basket. Without one, your vegetables will just fall through the grill grates. You can buy them in department stores like Walmart, Target, or even Home Depot or Lowes. In the summer, grocery stores often carry them as well.
There are all sorts of styles ranging from bowl or skillet-like baskets, or you can get fancier with rolling baskets or closed baskets with lids and handles that allow you to flip your vegetables rather than stir. It doesn’t particularly matter which one you have or use. The only thing that matters is that you have a tool that prevents the vegetables from falling through the grill grates, while still allowing the fire to cook the vegetables and add in its magical flavor.
Make Ahead & Storage Instructions
You can chop the vegetables up to the day before. Add the oil and spices just before grilling.
Refrigerate the vegetables in an airtight container for up to three days.
Reheat in a skillet over medium heat with a little butter or olive oil.
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