Recipes, Side

Grilled Veggie Salad

Even veggie skeptics will love this Grilled Veggie Salad with a balsamic vinaigrette. 

If we had to pick one thing that we loved about summer it’s the grill. Grilling food is one of our favourite cooking methods. It brings out so much delicious flavour, while also producing an amazing texture – especially in veggies! So we took our not so favourite meal, a salad, and grilled it to make a super delicious and easy summer salad.

This recipe for our Grilled Veggie Salad was inspired by How Sweet Eats’ Grilled Chopped Garden Veggies with Garlic Toast.

While not inspired by any particular cuisine, we did take inspiration from Italian cuisine. With flavours like balsamic vinegar, olive oil, and garlic the Italian flavours come through. While also borrowing some key flavours from Mediterranean cuisines like oregano and parsley.

Tips for making our Grilled Veggie Salad:

  • Cut veggies according to cook time. This recipe throws all the ingredients on the grill at the same time so to avoid an uneven grill, you want to make sure you’re cutting veggies according to time they take to cook.
  • Use a grill basket for quick and easy prep. A grill basket keeps everything neat and tidy and easy to toss.
  • Change up the veggies to your own taste. This is a super simple salad is perfect for changing things up to your own taste and based on what else you’re making for dinner.

Substitutions for this recipe:

  • Veggies – You can use whatever veggies you like, feel free to change it up for seasonality or your own taste preferences.
  • Olive Oil – We like olive oil for the flavour, but you could also use avocado oil or any other oil you like.
  • Dijon Mustard – Brown mustard or a vegan “honey” mustard works as a good substitute.
  • Lemon Juice – You can use apple cider vinegar for a similar result.

Check out more summer salads like our Toasted Bread Salad and Smashed Cucumber Salad.

Grilled Veggie Salad

Even veggie skeptics will love this Grilled Veggie Salad with a balsamic vinaigrette. 
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Course: Salad, Snack
Cuisine: Italian-inspired, Mediterranean-Inspired
Servings: 6 servings


Grilled Veggies

  • 400 g (2 medium) zucchinis, cut in rounds
  • 180 g (1 medium) yellow bell pepper, medium diced
  • 180 g (1 medium) red bell pepper, medium diced
  • 110 g (1 medium) red onion, medium diced
  • 30 mL (2 tbsp) olive oil
  • salt, to taste
  • pepper, to taste


  • 30 mL (2 tbsp) balsamic vinegar
  • 30 mL (2 tbsp) olive oil
  • 15 g (1 tbsp) dijon mustard
  • 15 mL (1 tbsp) maple syrup
  • 15 mL (1 tbsp) lemon juice
  • 12 g (2 cloves) garlic, minced
  • 10 g parsley, chopped
  • 10 g oregano, chopped
  • salt, to taste
  • pepper, to taste


To make grilled veggies:

  • Preheat grill on high heat.
  • Chop veggies and add to a large bowl. Toss with olive oil, salt and pepper.
  • Add veggies to a grill basket and grill for 6-7 minutes, tossing frequently.You want your veggies to be evenly charred. Once tender, remove from the grill.

To make dressing:

  • Add all ingredients to a bowl and whisk until combined.

To make salad:

  • Pour dressing over grilled veggies and toss to coat.
  • Serve.

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