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.
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.
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.
- 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, shishito etc.
- Zucchini or yellow summer squash
- Eggplant cut into thick rounds
- Onions - any type including green onions grilled whole
- 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.
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!
- 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.
Frequently Asked Questions
Below is a list of frequently asked questions about grilling vegetables.
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.
Peppers of any kind are perfect for grilling. Bell, poblano, jalapeno, shishito etc.
Zucchini or yellow summer squash
Eggplant cut into thick rounds
Onions - any type including green onions grilled whole
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.
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.
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Other Vegetable Recipes:
The Best Grilled Vegetable Salad Recipe
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
- 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
- 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.