Grilled Vegetable Summer Salad
- June 26, 2022
- 0 Comments
This Grilled Vegetable Summer Salad contains a variety of deliciously charred vegetables, paired with a creamy balsamic vinaigrette, and bites of blue cheese for the finishing touch!
Summer is here which means that it’s time to break out the grill! We love to host cookouts and grill up a few of our favorite dishes for our friends and family to enjoy. Our typical cookout menu usually includes a variety of hotdogs, ribs, and hamburgers, but I decided to add this Grilled Vegetable Summer Salad to the menu!
This is definitely one of my favorite grilled vegetable salad recipes, a great way to encourage the family to eat a few extra veggies. You can choose to enjoy this dish on its own or serve it with this ultra-tender Spicy Grilled BBQ Pork Chops, or Cajun Garlic Butter Grilled Shrimp
Check out these other fresh summertime salads:
- Citrus Salmon & Beet Salad
- Grilled Peach Chicken & Goat Cheese Salad
- Balsamic Strawberry Greek Chicken Salad
- Hot Girl Summer Salad with Quinoa
How to Make a Grilled Vegetable Summer Salad
This salad is super easy to make! Just grab an armful of fresh vegetables and a few other items and get started – here’s what you’ll need!
A variety of fresh vegetables – I used yellow squash, zucchini, bell peppers, onions, & asparagus
Olive oil
Garlic powder
Salt & pepper
Romaine lettuce
Creamy balsamic vinaigrette
Bacon bits
Blue cheese crumbles
First, you want to prep your vegetables by washing and cutting them into grill-friendly portions. Toss with olive oil, garlic powder, and salt & pepper.
Check out these other fresh summertime salads:
- Citrus Salmon & Beet Salad
- Grilled Peach Chicken & Goat Cheese Salad
- Balsamic Strawberry Greek Chicken Salad
- Hot Girl Summer Salad with Quinoa
Next, preheat a stovetop or outdoor grill to 400° F. Place the vegetables on the grill and cook them for about 5-6 minutes, or until they become charred and softened to your liking. Depending on the size of your grill, you may need to grill the vegetables in batches. I seriously could eat grilled vegetables every single day, all year long!
Once the vegetables are done, remove them from the grill and let cool.
To arrange the salad: Spread the romaine lettuce onto a large platter. Add the grilled vegetables on top of the lettuce followed by the bacon bits and blue cheese crumbles. The addition of the blue cheese is my favorite part! That salty, creamy, pungent taste pairs perfectly with the rest of the ingredients. But if you’re not a fan of blue cheese, I recommend using Parmesan or feta cheese.
Finish with a drizzle of Creamy Balsamic Vinaigrette Dressing and serve just slightly warm or at room temperature. Enjoy!
Check out these other fresh summertime salads:
- Citrus Salmon & Beet Salad
- Grilled Peach Chicken & Goat Cheese Salad
- Balsamic Strawberry Greek Chicken Salad
- Hot Girl Summer Salad with Quinoa
DID YOU MAKE THIS RECIPE?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.
Grilled Vegetable Summer Salad
Ingredients
- 2 medium yellow squash sliced
- 2 medium zucchinis sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 1 small red onion sliced
- 1 pound asparagus tough ends cut off
- 4 cups romaine lettuce chopped
- ¼ cup crumbled bacon pieces
- 1/3 cup blue cheese crumbles
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- Salt/Pepper to taste
- Creamy Balsamic Vinaigrette Dressing your favorite brand
Instructions
- Preheat a stovetop or outdoor grill to 400° F.
- Place vegetables on a large plate or cutting board, and drizzle with olive oil. Sprinkle vegetables with garlic powder, and salt & pepper. Toss to coat.
- Cook the vegetables for about 5-6 minutes, or until they become charred and softened to your liking. Depending on the size of your grill, you may need to grill the vegetables in batches.
- Once the vegetables are done, remove them from the grill and let cool.
- To arrange the salad: Spread the romaine lettuce onto a large platter. Add the grilled vegetables on top of the lettuce followed by the bacon pieces and blue cheese crumbles.
- Drizzle with the Creamy Balsamic Vinaigrette Dressing and serve just slightly warm or at room temperature.
Video
Notes
Did you make this?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings
