Looking for a fresh, vibrant salad that’s perfect for summer entertaining or a healthy weeknight dinner? This Grilled Veggie Salad with Lemon Dressing is exactly what you need. I love how the grilling process adds a wonderful smoky flavor to the vegetables, while the bright, citrusy dressing ties everything together perfectly. The best part? It’s incredibly versatile and can be served warm or at room temperature.
Ingredients
For the Grilled Vegetables:
- 2 medium zucchini, sliced lengthwise
- 2 bell peppers (any color), quartered
- 1 red onion, cut into thick rounds
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Lemon Dressing:
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For Assembly:
- 4 cups mixed salad greens
- 1/4 cup fresh basil leaves, torn
- 1/3 cup crumbled feta cheese (optional)
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Brush the zucchini, peppers, and onion slices with olive oil and season with salt and pepper.
- Place the vegetables on the grill, adding the cherry tomatoes in a grill basket or on a piece of foil. Grill for 4-5 minutes per side, or until you see nice grill marks and the vegetables are tender but not mushy.
- While the vegetables are grilling, prepare the dressing by whisking together lemon juice, olive oil, minced garlic, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
- Once grilled, let the vegetables cool for about 5 minutes, then cut them into bite-sized pieces.
- In a large serving bowl, arrange the mixed greens, top with the grilled vegetables, and sprinkle with torn basil leaves and crumbled feta if using.
- Drizzle with the lemon dressing just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Servings: 4-6
Recipe Notes
- Make sure your grill is clean and well-oiled to prevent the vegetables from sticking.
- Don’t overcrowd the grill – work in batches if necessary for even cooking.
- The vegetables can be grilled up to 4 hours in advance and kept at room temperature.
- Store any leftover dressing in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, skip the feta cheese and use maple syrup instead of honey in the dressing.
- If you don’t have a grill, you can use a grill pan on the stovetop or roast the vegetables in a 425°F oven for 20-25 minutes.
- Feel free to mix up the vegetables based on what’s in season or what you have on hand. Eggplant, asparagus, and mushrooms all work great in this recipe.
Grilled Veggie Salad with Lemon Dressing
A fresh, vibrant salad perfect for summer entertaining or a healthy weeknight dinner. Grilling adds a smoky flavor to the vegetables, while the bright, citrusy dressing ties everything together.
Ingredients
- 2 medium zucchini sliced lengthwise
- 2 bell peppers any color, quartered
- 1 red onion cut into thick rounds
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 garlic clove minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/4 cup fresh basil leaves torn
- 1/3 cup crumbled feta cheese optional
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Brush the zucchini, peppers, and onion slices with olive oil and season with salt and pepper.
- Place the vegetables on the grill, adding the cherry tomatoes in a grill basket or on a piece of foil. Grill for 4-5 minutes per side, or until you see nice grill marks and the vegetables are tender but not mushy.
- While the vegetables are grilling, prepare the dressing by whisking together lemon juice, olive oil, minced garlic, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
- Once grilled, let the vegetables cool for about 5 minutes, then cut them into bite-sized pieces.
- In a large serving bowl, arrange the mixed greens, top with the grilled vegetables, and sprinkle with torn basil leaves and crumbled feta if using.
- Drizzle with the lemon dressing just before serving.