by Andrea· This post may contain affiliate links · 17 Comments
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This Grilled Vegetable Salad Recipe is the absolute BEST! Kalamata olives, artichokes, and feta cheese add a Mediterranean flair. Dressing the salad while it's still warm with Lemon Garlic Vinaigrette just rounds everything out perfectly. This recipe is quick and easy, perfect for a crowd or for epic leftovers!
Everyone needs this salad in their summer recipe rotation. It's bright, easy, healthy, and comes together in 30 minutes or less. A few extra ingredients elevate this salad and give it that WOW factor.
Bring this salad to a pot luck or serve with this delicious Mustard and Herb Grilled Pork Tenderloin, Grilled Flank Steak, or Chicken Kabobs with Margarita Marinade.
Jump to:
- 🥘Ingredients
- 🔪Instructions
- 🥣Substitutions
- Which vegetables are best for grilling?
- Storage
- What to do with leftover grilled vegetables?
- Pro-Tips
- Recipe FAQs
- Other Vegetable Recipes:
- 📖 Recipe
- 💬 Comments
🥘Ingredients
Here's what you will need to make this recipe. For quantities see recipe below.
Ingredients clockwise from top left: bell peppers, radicchio, red onion, artichoke hearts, zucchini, asparagus, Kalamata olives, feta cheese.
🔪Instructions
Step 1 - Preheat the grill or grill pan to medium-high heat. Prepare all the vegetables, place on a tray, drizzle with olive oil and sprinkle with salt and pepper.
Step 2 - Prepare the vinaigrette and set aside. Place vegetables on hot grill and cook for 5-10 minutes, or until softened and charred, turning halfway through.
Step 3 - Remove vegetables from grill and let cool slightly. Once cooled enough to handle, chop into bite-sized pieces. Place in a bowl and drizzle with half of the vinaigrette to start. Toss well to coat. Taste and add more vinaigrette if necessary and salt and pepper to taste.
🥣Substitutions
- Radicchio can be quite bitter so may not appeal to everyone. You can simply leave it out and if you are still looking to add some leaves try adding fresh greens like baby spinach or arugula to the finished salad.
- Red Onions - substitute with white, or sweet onions. Green onions grilled whole would also be perfect!
- Vegetables - Use any combination of vegetables you enjoy.
- Salad Dressing - Choose from my 12 Easy Salad Dressing Recipes to switch things up!
Which vegetables are best for grilling?
- Peppers of any kind are perfect for grilling. Bell, poblano, jalapeno, shish*to etc.
- Zucchini or yellow summer squash
- Eggplant cut into thick rounds
- Onions - any type including green onions grilled whole
- Asparagus
- Broccoli - cut into large florets leaving most of the stem on.
- Cauliflower - cut into large pieces or "steaks"
- Mushrooms - especially portabello.
- Carrots - these don't get a lot of love as a grilled vegetable but the charring brings out a wonderful sweetness so I encourage you to try! Chose thin, fresh carrots for grilling.
- Corn on the cob is wonderful with a smoky charred flavour.
Storage
This salad will last for 5 days in the refrigerator. I don't recommend freezing as the vegetables will become soggy.
What to do with leftover grilled vegetables?
Leftover grilled vegetables have many uses! Add them to a mixed green salad, your favourite pasta, have them for breakfast with eggs, add them to a sandwich or wrap, or just reheat and serve with your favourite protein or as a meal on its own!
Pro-Tips
- Keep an eye on the vegetables while they are grilling. They will take different amounts of time so you want to keep a watchful eye and turn them as needed.
- Use a hot grill to promote charing. This brings out a wonderful sweet and smoky flavour in the vegetables.
Recipe FAQs
Below is a list of frequently asked questions about grilling vegetables.
Do you put oil on vegetables before grilling?
Adding oil to vegetables before grilling helps to prevent sticking, adds flavour, and promotes charring. Add some salt and pepper as well to bring out the flavours. However, you can grill vegetables successfully without oil if preferred.
Which vegetables are best for grilling?
Peppers of any kind are perfect for grilling. Bell, poblano, jalapeno, shish*to etc.
Zucchini or yellow summer squash
Eggplant cut into thick rounds
Onions - any type including green onions grilled whole
Asparagus
Broccoli - cut into large florets leaving most of the stem on.
Cauliflower - cut into large pieces or "steaks"
Mushrooms - especially portabello.
Carrots - these don't get a lot of love as a grilled vegetable but the charring brings out a wonderful sweetness so I encourage you to try! Chose thin, fresh carrots for grilling.
Corn on the cob is wonderful with a smoky charred flavour.
Should you marinate vegetables before grilling?
Marinating vegetables before grilling isn't necessary. The vegetables will absorb more flavour if you marinate or add a vinaigrette after grilling while they are still warm.
Other Vegetable Recipes:
- Roasted Vegetable Salad
- Maple Bacon Brussels Sprouts
- Summer Succotash
- Baked Zucchini Cheese Fritters
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
📖 Recipe
The Best Grilled Vegetable Salad Recipe
A classic pairing of flavours comes together in this easy and delicious Mediterranean Style Grilled Vegetable Salad
4.86 from 7 votes
Print Pin Rate Save
Course: Salad
Cuisine: Mediterranean
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Servings: 8 servings
Calories: 178kcal
Author: Andrea Mut
Ingredients
Lemon Garlic Vinaigrette
- ½ cup extra virgin olive oil
- ⅓ cup lemon juice freshly sqeezed
- 1 clove garlic minced
- ½ teaspoon salt
- Freshly ground black pepper
The Salad
- 1 lb (454g) asparagus, 1 to 2 inches trimmed from bottoms
- 2 bell peppers cut in half, seeds removed
- 2 small zucchinis, ends trimmed and cut in half lengthwise
- 1 can whole artichoke hearts, rinsed well, dried, cut in half
- 1 head radicchio, cut into 4 wedges
- 1 red onion, peeled and cut into wedges leaving the core intact
- olive oil for brushing
- salt and pepper
- ½ cup Kalamata olives pitted and cut in half
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley, optional
Instructions
Preheat outdoor grill or grill pan to medium high. Prepare vinaigrette and set aside. Drain olives. crumble feta, and chop parsley, if using, and set aside.
Wash and dry vegetables. Placing vegetables on a large tray as you go, trim the ends from asparagus and use a vegetable peeler to peel the skin from the bottom third of any larger, woody stems. Trim the ends from the zucchini and cut in half lengthwise. Drain the artichoke hearts, rinse well, cut in half and dry on a paper towel. Remove any wilted leaves from the outside of radicchio and cut into 4 wedges leaving the core intact to hold the wedges together. Peel onion and cut into 8 wedges keeping the root intact. Brush vegetables with olive oil on both sides and season with salt and pepper.
Place on hot grill. The vegetables will take different amounts of time. Asparagus , artichokes and radicchio (5-7 minutes). Zucchini and peppers (6-8 minutes). Onions (up to 10 minutes.). Times will vary depending on your grill and how you like your vegetables cooked. Keep an eye on them. Remove from grill and let cool just enough that you can handle them.
Cut vegetables into large bite sized pieces and place in a large bowl. Add olives and half of the vinaigrette. Toss to coat. Taste and add salt and pepper and more vinaigrette as needed. Serve warm or at room temperature garnished with crumbled feta cheese and chopped parsley. Serve extra vinaigrrette on the side.
Notes
STORAGE - This salad will last for 5 days in the refrigerator. I don't recommend freezing as the vegetables will become soggy.
Nutrition Facts are only an estimation. Amounts may vary depending on the brands used and recipe adjustments.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 10g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 590mg | Potassium: 395mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!
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Reader Interactions
Comments
Christina says
I'm not quite understanding this - the veggies go on a sheet pan that then sits on the grill? If not, how does one "grill" kalamata olives & tiny canned artichokes? FYI - I love grilling zuchinni, carrots and mushrooms. Just not getting the recipe for all.
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Andrea says
Hi Christina!
If you lol at the recipe card it has the full instructions. The olives are added after the veggies have grilled. The canned artichokes should be large enough to grill otherwise you can leave them whole or add them at the end also 👌Loading...
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Melissa says
I skewer my artichokes and grill, that way you can turn them all over at once.
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Linda Ogle says
Absolutely loved the recipe!! As suggested, cut up the cauliflower like steaks…what a brilliant idea! You have such wonderful recipes Andrea. Always look forward to your recipe(s) of the week. 😊. Thank you.Loading...
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Andrea says
Hi Linda! I'm so happy you are enjoying the recipes and tried the grilled vegetables too! Thanks so much for commenting!
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Judy says
I cannot wait to make this!!! Making a big batch Monday and will switch up the protein each night. How could I make the dressing a creamy garlic…could I add a little yogurt or mayo?
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Andrea says
Hi Judy! Okay so I haven't tested converting the dressing into a creamy version but what I would try is omit the oil and replace it with half yogurt, half mayo. You also may not need as much lemon juice so start with less and add more to taste. Hope that helps and that you enjoy it! 😃
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Joyce k says
Looking forward to making this. Do the grilled peppers need to be peeled. The skins typically get charred when grilled and are peeled away for other preparations.
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Andrea says
Hi Joyce! I don't like to cook the peppers as long as you would if you were making roasted peppers ment to be peeled. However if you prefer to peel the skins you can totally do that. Hope you try out the recipe!
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Pam says
This was so delicious. This alone was my dinner. I added some chopped Marcona almonds for some crunch and added protein and my second pepper was a poblano to add a bit of heat. I didn't have enough room for everything on my BBQ so used my air fryer for the quicker cooking veggies.Thank you Andrea for another fabulous recipe. You never disappoint.
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Andrea says
That sounds like an efficient way to take care of everything. I love that! So happy you enjoyed it and thanks for your comment!
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Marion Thorp says
Thank you Andrea for another amazing recipe! I have never tried grilling artichokes but I will add them this time. Just love they can be added to so many leftover dishes!
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Andrea says
They are fantastic grilled! Hope you enjoy the recipe!
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Barb mousseau says
Hi Andrea, looks so amazing, will make it on Canada day. It looks like you have artichokes on your tray, are they the ones in jar from Costco? Or do they need to be raw? So excited to make this all summer long.
Cheers
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Andrea says
Hi Barb! They are canned artichoke hearts 👌😊
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Debbie Belbin says
Hi Andrea. This sounds fabulous. Would I be able to oven roast the veggies instead of grilling? I’d like to try the dish this weekend but just can’t go out in this heat. Please advise. Thanks so much. I’m sure this is another winner. Love your site. So grateful to have found you from Gina’s program.
Debbie
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Andrea says
Hi Debbie!
Yes you absolutely can. Preheat the oven to 400 degrees F. Cooking times should be approximately the same but keep an eye on them so they don't overcook. Hope you enjoy it!Loading...
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