5 from 1 vote

Grilled Vegetable Salad

Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 servings
Kate & Zest katebunting


For the salad

  • 2 medium zucchinis ends trimmed, quartered
  • 2 medium summer squash ends trimmed, quartered
  • 1 large red pepper stems and seeds removed and cut in 4 pieces
  • 1 large yellow pepper stems and seeds removed and cut in 4 pieces
  • 1 large red onion peeled and sliced in 1/2 cm thick rings
  • 10 mushrooms
  • 10 radishes ends trimmed, quartered
  • 3 sweet corn peeled
  • Olive oil
  • Salt & pepper to taste

For the vinaigrette

  • 1/2 cup fresh lemon juice
  • 1/3 cup olive oil
  • 2 tsp dijon mustard
  • 3 tsp agave nectar
  • 1 tsp salted herbs or 1/2 tsp sea salt combined with 1/2 tsp fine herbs


For the salad

  1. At medium-high temperature, preheat your stovetop grill (or preheat you grill at 400 degrees F if you're using a barbecue)

  2. Add approxiately 1 tbsp of olive oil to you grill and reduce temperature to medium.

  3. Add your vegetables: as you will likely need to grill in batches, cooking time will vary with each veggie. I therefore recommend checking them regularly and remove them as soon as they're tender and a little charred.

  4. once the vegetables have cooled down, chop all the vegetables into sizeable chunks, and cut the kernels from the corn .

  5. Transfer to a large bowl and dizzle with the vinaigrette.

For the vinaigrette

  1. Combine all ingredients and stir well. Can be kept in the rerigerator for several days.