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grilled vegetable salad with citrus herb vinaigrette

Grilled Vegetable Salad

Best Vegan Summer Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: BBQ
Servings: 6 people
Calories: 254kcal
Author: Marwin Brown


For the Salad

  • 2 ears corn husks removed
  • 2 medium zucchini ends removed and halved lengthwise
  • 1 bunch asparagus halved lengthwise and tough ends removed
  • 1/2 lb baby eggplant optional
  • 1/2 pound padron peppers
  • 1 pound cherry tomatoes (halved)
  • 2 fresh peaches (halved)
  • ¼ cup olive oil for grilling

For the Dressing

  • ¼ cup fresh herbs (basil, thyme, mint, cilantro)
  • ¼ cup olive oil
  • Juice from two lemons
  • 1 garlic clove minced
  • ½ teaspoon kosher salt
  • 1/2 teaspoon black pepper


For The Salad

  • Heat grill to the hottest temperature.
  • Place corn, eggplant, zucchini, peppers, and asparagus on a tray.
  • Place peach halves on the tray
  • Brush all of the vegetables/fruit on all sides with olive oil.
  • Once all are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side. 
  • Cut each vegetable into bite sized pieces and place in a large bowl.
  • With a sharp knife remove kernels and place in bowl.
  • Cut all of the tomatoes in half and add to the bowl. Alternatively you can blister the tomatoes as well by using a seafood or vegetable grill pan 

For the Dressing

  • Make the dressing by combining all ingredients and add to bowl. Toss until combined.


  • Make sure your grill is hot so pre-heat and give it time
  • Choose firm vegetables and fruit that will stand up to the high heat
  • Use a vegetable tray sprayed with non-stick spray. 
  • Grilled the vegetables whole vs chopping them. This prevents them from burning as well as falling through any cracks


Calories: 254kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 213mg | Potassium: 623mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1145IU | Vitamin C: 79.6mg | Calcium: 33mg | Iron: 1.5mg
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