Introduction & Inspiration
When the peak of summer hits and fresh produce is everywhere, there’s nothing I love more than firing up the grill and letting the season’s best ingredients shine.
This Grilled Summer Vegetable Salad is my go-to for capturing all those beautiful flavors—smoky, juicy, and vibrant, tossed together with a fresh lemony dressing and a sprinkle of tangy cheese.
It’s colorful, hearty, and the perfect dish for cookouts, picnics, or a simple summer dinner.
Nostalgic Appeal
Grilled vegetables always bring me back to backyard gatherings, family barbecues, and endless summer nights filled with laughter and smoky aromas in the air.
There’s something magical about how grilling transforms simple vegetables into something deeply flavorful and irresistible.
This salad captures that feeling perfectly, offering all the nostalgia of summer grilling in one beautiful bowl.
Homemade Focus
What makes this salad truly special is how fresh and homemade every part feels.
From hand-prepping each vegetable, brushing them with infused oils, to whisking up a simple but vibrant dressing, you can taste the love and care in every bite.
It’s about letting real ingredients do what they do best, enhanced by a few thoughtful touches that bring out their natural beauty.
Flavor Goal
The flavor goal with this Grilled Summer Vegetable Salad was to create a dish that’s smoky, fresh, juicy, and balanced.
The grilling process adds a rich char and smokiness, the fresh tomatoes bring juicy sweetness, and the lemon dressing brightens everything up beautifully.
The final touch of crumbled Gorgonzola or blue cheese adds creamy tang and rounds out all the flavors in the most satisfying way.
Ingredient Insights
Eggplant grills beautifully, becoming smoky and tender with just the right touch of char.
Fresh corn adds sweetness and a bit of crunch, especially when lightly caramelized on the grill.
Zucchini and summer squash soak up the grill marks and soften to perfection.
Red onion turns sweet and slightly smoky, while red pepper brings a bright, fruity flavor.
Asparagus grills quickly and adds a lovely grassy, fresh bite.
A medley of grape, cherry, and sunglow tomatoes adds bursts of juicy sweetness that balance the richer grilled vegetables.
The herb-infused oil adds another layer of flavor, enhancing each vegetable with subtle spice or herbal notes.
Fresh basil lifts everything with its aromatic brightness, and the crumbled Gorgonzola or blue cheese adds a rich, savory finish.
Essential Equipment
A good grill or grill pan is essential to get those beautiful char marks.
A sharp chef’s knife and a sturdy cutting board make prepping the vegetables easy and efficient.
A large bowl allows plenty of space to toss everything together without bruising the delicate grilled veggies.
A small bowl and a whisk are perfect for quickly blending the dressing.
List of Ingredients with Measurements
For the Salad:
- 1 medium eggplant
- 3 ears corn
- 2 medium zucchini
- 2 small or 1 medium summer squash
- 1 whole red onion
- 1 bunch asparagus
- 1 red pepper
- ¼ cup herb-infused oil (for grilling)
- 2 pounds mixed grape, cherry, and mini sunglow tomatoes
- ¼ cup fresh basil leaves, thinly sliced (chiffonade)
- 4 ounces Gorgonzola or blue cheese, crumbled
For the Dressing:
- ¼ cup herb-infused oil
- Zest of half a lemon
- Juice from one lemon (about ¼ cup)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the Grill
Heat your grill to its hottest temperature to get those perfect char marks.
While the grill heats, start prepping the vegetables.
Step 2: Prepare the Vegetables
Cut the ends off the eggplant and slice it lengthwise into three or four thick slices.
Shave off the skin on the outer slices so the flesh can char nicely.
Salt both sides of the eggplant slices liberally and let them sit to draw out bitterness.
Meanwhile, husk the corn and set aside.
Trim the ends off the zucchini and summer squash, then slice them in half lengthwise.
Cut the top off the red onion but leave the root intact; quarter the onion through the root so it stays together while grilling.
Trim the tough ends off the asparagus.
Slice the red pepper in half and remove the seeds and core.
Step 3: Oil and Grill the Vegetables
Rinse the eggplant slices and pat dry.
Brush all the vegetables lightly but thoroughly with your chosen herb-infused oil.
Lay the vegetables out on the hot grill.
Grill each side until charred and tender, turning as needed.
Keep an eye on them—different veggies will cook at different rates.
Corn and onions will take the longest; asparagus will cook quickly.
Remove each vegetable as it finishes and set aside.
Step 4: Chop and Combine
Once cool enough to handle, cut all the grilled vegetables into bite-sized pieces.
Slice the grilled corn kernels off the cobs.
Place all the chopped vegetables in a large salad bowl.
Cut all the tomatoes in half and add them to the bowl.
Step 5: Make the Dressing
In a small bowl, whisk together the herb-infused oil, lemon zest, lemon juice, Dijon mustard, salt, and a few grinds of black pepper.
Whisk until the dressing is emulsified and smooth.
Step 6: Assemble the Salad
Drizzle the dressing over the vegetables and tomatoes.
Add the fresh basil and toss everything gently to combine without breaking up the veggies too much.
Top the salad with crumbled Gorgonzola or blue cheese.
Step 7: Serve and Enjoy
Serve the salad immediately, or let it sit for about 10–15 minutes at room temperature to allow the flavors to meld beautifully.
Storage Instructions
Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 2 days.
The flavors will continue to meld, although the grilled vegetables will soften slightly over time.
Make Ahead:
You can grill the vegetables and prep the dressing a day ahead.
Store separately and toss together just before serving for the freshest results.
Warm Up:
This salad is delicious served at room temperature.
If you prefer, you can bring leftovers to room temperature for 30 minutes before enjoying.
Troubleshooting (FAQ)
Why are my vegetables sticking to the grill?
Make sure your grill is preheated properly and that the vegetables are brushed well with oil.
Don’t try to turn them too early—let the grill marks develop fully before flipping.
Can I substitute other vegetables?
Absolutely! Yellow squash, mushrooms, green beans, or even grilled romaine hearts would all be delicious additions.
What if I don’t have herb-infused oil?
You can use regular olive oil and add a sprinkle of dried herbs like thyme, oregano, or basil.
Tips and Variations
- Use smoked mozzarella instead of Gorgonzola for a milder, smoky twist.
- Add a handful of toasted pine nuts or walnuts for extra crunch.
- Toss in some cooked farro or quinoa to make it a hearty main dish.
- Add grilled chicken or shrimp for a protein boost.
- Sprinkle some crushed red pepper flakes for a little heat.
Serving and Pairing Suggestions
- Serve this salad alongside grilled steaks, burgers, or fish for a complete summer meal.
- Pair with a crisp Sauvignon Blanc, a chilled rosé, or sparkling water with lemon.
- Great for picnics, potlucks, and backyard parties when you want something colorful and crowd-pleasing.
Nutritional Information
This Grilled Summer Vegetable Salad is loaded with fiber, vitamins, and minerals.
The grilled veggies bring antioxidant power, while the cheese adds richness and a touch of protein.
It’s a delicious way to eat a rainbow of nourishing foods while indulging in amazing flavors.
Grilled Summer Vegetable Salad
Description
Celebrate summer with this Grilled Summer Vegetable Salad! Smoky grilled veggies, sweet tomatoes, tangy lemon dressing, and crumbled cheese make it the ultimate fresh summer side dish.
Ingredients
For the Salad:
-
1 medium eggplant
-
3 ears corn
-
2 medium zucchini
-
2 small or 1 medium summer squash
-
1 whole red onion
-
1 bunch asparagus
-
1 red pepper
-
¼ cup herb-infused oil (for grilling)
-
2 pounds mixed grape, cherry, and mini sunglow tomatoes
-
¼ cup fresh basil leaves, thinly sliced (chiffonade)
-
4 ounces Gorgonzola or blue cheese, crumbled
For the Dressing:
-
¼ cup herb-infused oil
-
Zest of half a lemon
-
Juice from one lemon (about ¼ cup)
-
1 teaspoon Dijon mustard
-
½ teaspoon salt
-
Freshly ground black pepper, to taste
Instructions
Step 1: Preheat the Grill
Heat your grill to its hottest temperature to get those perfect char marks.
While the grill heats, start prepping the vegetables.
Step 2: Prepare the Vegetables
Cut the ends off the eggplant and slice it lengthwise into three or four thick slices.
Shave off the skin on the outer slices so the flesh can char nicely.
Salt both sides of the eggplant slices liberally and let them sit to draw out bitterness.
Meanwhile, husk the corn and set aside.
Trim the ends off the zucchini and summer squash, then slice them in half lengthwise.
Cut the top off the red onion but leave the root intact; quarter the onion through the root so it stays together while grilling.
Trim the tough ends off the asparagus.
Slice the red pepper in half and remove the seeds and core.
Step 3: Oil and Grill the Vegetables
Rinse the eggplant slices and pat dry.
Brush all the vegetables lightly but thoroughly with your chosen herb-infused oil.
Lay the vegetables out on the hot grill.
Grill each side until charred and tender, turning as needed.
Keep an eye on them—different veggies will cook at different rates.
Corn and onions will take the longest; asparagus will cook quickly.
Remove each vegetable as it finishes and set aside.
Step 4: Chop and Combine
Once cool enough to handle, cut all the grilled vegetables into bite-sized pieces.
Slice the grilled corn kernels off the cobs.
Place all the chopped vegetables in a large salad bowl.
Cut all the tomatoes in half and add them to the bowl.
Step 5: Make the Dressing
In a small bowl, whisk together the herb-infused oil, lemon zest, lemon juice, Dijon mustard, salt, and a few grinds of black pepper.
Whisk until the dressing is emulsified and smooth.
Step 6: Assemble the Salad
Drizzle the dressing over the vegetables and tomatoes.
Add the fresh basil and toss everything gently to combine without breaking up the veggies too much.
Top the salad with crumbled Gorgonzola or blue cheese.
Step 7: Serve and Enjoy
Serve the salad immediately, or let it sit for about 10–15 minutes at room temperature to allow the flavors to meld beautifully.
Storage Instructions
Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 2 days.
The flavors will continue to meld, although the grilled vegetables will soften slightly over time.
Make Ahead:
You can grill the vegetables and prep the dressing a day ahead.
Store separately and toss together just before serving for the freshest results.
Warm Up:
This salad is delicious served at room temperature.
If you prefer, you can bring leftovers to room temperature for 30 minutes before enjoying.
Recipe Summary and Q&A
This Grilled Summer Vegetable Salad brings together smoky, juicy, charred veggies with sweet tomatoes, tangy dressing, and creamy cheese for a dish that’s bright, flavorful, and utterly satisfying.
It’s easy, flexible, and perfect for warm-weather meals.
If you try new twists or have questions about making it your own, I’d love to hear how you enjoy it!
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If you make this Grilled Summer Vegetable Salad, leave a comment and tell me how you loved it!
Save this recipe for your next barbecue, family dinner, or picnic, and share it with a friend who loves fresh, colorful meals.
Let’s keep grilling up delicious, wholesome dishes together!