There’s something magical about the combination of smoky grilled vegetables and earthy mushrooms that makes this Grilled Mushroom and Veggie Salad an absolute standout. I’ve crafted this recipe to bring together the best of summer grilling with the satisfaction of a hearty salad. What I love most about this dish is how it transforms simple ingredients into something extraordinary, making it perfect for both casual weeknight dinners and impressive entertaining.
Ingredients
- 1 pound mixed mushrooms (portobello, cremini, or shiitake), cleaned and halved
- 2 medium zucchini, sliced lengthwise
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 1 red onion, cut into thick rounds
- 4 cups mixed salad greens
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, and thyme. Set aside half for dressing.
- Brush the mushrooms, zucchini, peppers, and onion with the remaining marinade. Season with salt and pepper.
- Place the vegetables on the grill, starting with the mushrooms. Grill for 4-5 minutes per side, or until they develop nice grill marks and become tender.
- Remove vegetables as they finish cooking – mushrooms typically take 8-10 minutes total, while other vegetables might need 6-8 minutes.
- Let the grilled vegetables cool slightly, then slice into bite-sized pieces.
- Arrange mixed greens on a serving platter, top with grilled vegetables, and drizzle with the reserved dressing.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6
Recipe Notes
For best results, make sure your grill is properly preheated before adding the vegetables. This ensures those beautiful grill marks and prevents sticking. If you’re using wooden skewers for smaller vegetables, soak them in water for 30 minutes before grilling.
The mushrooms will release some moisture while grilling – this is normal. Let them cook until this moisture evaporates for the best texture. If you’re not comfortable with grilling, you can use a grill pan on your stovetop with similar results.
This salad is best served while the vegetables are still slightly warm, but it’s also delicious at room temperature. You can prep the vegetables up to a day ahead and assemble just before serving. For added protein, try topping with grilled halloumi cheese or toasted pine nuts.
Store any leftover grilled vegetables separately from the greens in an airtight container in the refrigerator for up to 3 days. Rewarm slightly before serving, or enjoy cold in wraps and sandwiches.
Grilled Mushroom and Veggie Salad
Ingredients
- 1 pound mixed mushrooms portobello, cremini, or shiitake, cleaned and halved
- 2 medium zucchini sliced lengthwise
- 1 red bell pepper cut into large chunks
- 1 yellow bell pepper cut into large chunks
- 1 red onion cut into thick rounds
- 4 cups mixed salad greens
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, and thyme. Set aside half for dressing.
- Brush the mushrooms, zucchini, peppers, and onion with the remaining marinade. Season with salt and pepper.
- Place the vegetables on the grill, starting with the mushrooms. Grill for 4-5 minutes per side, or until they develop nice grill marks and become tender.
- Remove vegetables as they finish cooking - mushrooms typically take 8-10 minutes total, while other vegetables might need 6-8 minutes.
- Let the grilled vegetables cool slightly, then slice into bite-sized pieces.
- Arrange mixed greens on a serving platter, top with grilled vegetables, and drizzle with the reserved dressing.