Grilled Summer Vegetable Salad

Introduction & Inspiration

When I first made this Grilled Summer Vegetable Salad, I was craving a dish that captured all the bold, smoky flavors of peak summer grilling. I wanted a salad that felt hearty but still fresh, packed with colorful veggies and vibrant herbs. This recipe ended up being the ultimate celebration of summer produce, and it’s been a favorite ever since.

What I love most about this salad is how each vegetable develops its own flavor profile from the grill — smoky, caramelized, sweet, and savory all at once. The bright lemon dressing and crumbled blue cheese bring it all together into a dish that feels rustic, lively, and incredibly satisfying.

Every time I toss this salad together, it feels like bottling up the very best parts of summer: bright days, warm nights, and meals made for sharing.

Nostalgic Appeal

Grilling vegetables always reminds me of backyard barbecues where everything tasted just a little bit better thanks to the smoky air and simple seasoning. Growing up, we always tossed fresh corn, peppers, and zucchini straight on the grill, adding them to everything from tacos to simple salads.

This Grilled Summer Vegetable Salad brings back all those memories. The charred corn kernels, the tender squash, and the juicy tomatoes feel like a nod to those laid-back, delicious summer evenings.

Even now, hearing the sizzle of vegetables hitting the hot grill immediately transports me back to those simple joys. It’s a reminder that some of the most memorable meals come from the simplest ingredients treated with care and fire.

Homemade Focus

Making this Grilled Summer Vegetable Salad at home means I get to choose the best, freshest vegetables and control every step of the process. I can make sure every piece gets perfectly caramelized without getting overcooked.

Brushing the vegetables with homemade herb-infused oil adds another layer of flavor that’s impossible to replicate with store-bought dressings. It’s small details like this that make a homemade dish truly special.

Blending a fresh lemon vinaigrette myself means I can balance the brightness and tang exactly how I like it, tying the entire dish together naturally and deliciously.

Flavor Goal

The flavor goal for this salad was to capture the smoky richness of grilled vegetables while keeping the dish light, bright, and full of contrast.

Grilling intensifies the natural sweetness of vegetables like corn, peppers, and onions while adding a smoky char that deepens their flavor. Fresh grape and cherry tomatoes add bursts of juicy sweetness that keep the salad refreshing.

The lemon vinaigrette brings a bright, citrusy tang that cuts through the richness of the grilled vegetables. Crumbled Gorgonzola or blue cheese adds salty, creamy intensity that elevates every bite.

Fresh basil gives the salad a final herbal lift, making each forkful taste layered, lively, and deliciously summery.

Ingredient Insights

Eggplant adds rich, smoky depth when grilled. I slice it thick and salt it first to draw out bitterness and improve its texture on the grill.

Corn on the cob grills up beautifully, becoming sweet and lightly smoky. I love slicing the kernels off after grilling to add juicy bursts throughout the salad.

Zucchini and summer squash grill quickly, becoming tender while still holding their structure for a perfect texture.

Red onion, grilled with the root attached, becomes sweet and slightly caramelized while maintaining its shape.

Asparagus cooks quickly and adds a delicate, grassy note that complements the deeper flavors of the other vegetables.

Red bell pepper brings bright color and a gentle sweetness that shines after charring.

Mixed grape, cherry, and sunglow tomatoes add juicy sweetness and beautiful color contrast, keeping the salad fresh and vibrant.

Fresh basil leaves, cut into thin ribbons, add aromatic freshness that brightens the entire dish.

Gorgonzola or blue cheese crumbles offer a creamy, salty bite that enhances the smoky sweetness of the vegetables.

The herb-infused oil and lemon vinaigrette tie everything together with rich, bright, and herbaceous flavor.

Essential Equipment

A good, hot grill is essential for creating perfect char and flavor on the vegetables.

A large tray or platter helps organize all the prepped vegetables before grilling and catching them as they come off the heat.

A sharp chef’s knife is crucial for slicing the vegetables uniformly to ensure even grilling.

A basting brush is perfect for evenly applying the infused oil to the vegetables.

A large mixing bowl gives plenty of room to combine all the grilled vegetables, tomatoes, dressing, and cheese without crushing anything.

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
1/4 cup herb-infused oil (for grilling)
2 pounds mixed grape, cherry, and sunglow tomatoes
1/4 cup fresh basil leaves, thinly sliced
4 ounces Gorgonzola or blue cheese, crumbled

For the Dressing
1/4 cup herb-infused oil
Zest of half a lemon
1/4 cup lemon juice (juice of one lemon)
1 teaspoon Dijon mustard
1/2 teaspoon salt
Few grinds black pepper

Step-by-Step Instructions

Step 1: Preheat your grill to the highest temperature

Step 2: Cut the ends off the eggplant and slice it lengthwise into three or four thick slices, shaving off the skin from the outer slices if desired

Step 3: Lay the eggplant slices on a tray and salt both sides liberally to draw out any bitterness

Step 4: While the eggplant sits, prepare the other vegetables by husking the corn, slicing the zucchini and summer squash lengthwise, and quartering the red onion while leaving the root attached

Step 5: Trim the tough ends from the asparagus and cut the red pepper in half, removing the core and seeds

Step 6: Rinse and dry the eggplant slices, then add them to the tray with the other vegetables

Step 7: Brush all of the vegetables generously with herb-infused oil on all sides

Step 8: Place the vegetables on the hot grill, turning them as they char and cook, removing each vegetable as it reaches tender, nicely grilled doneness

Step 9: Allow the grilled vegetables to cool slightly, then cut them into bite-sized pieces

Step 10: Using a sharp knife or corn stripper, remove the kernels from the grilled corn

Step 11: Halve the mixed tomatoes and add them to a large mixing bowl with the grilled vegetables and corn kernels

Step 12: In a small bowl, whisk together the herb-infused oil, lemon zest, lemon juice, Dijon mustard, salt, and black pepper to create the dressing

Step 13: Drizzle the dressing over the grilled vegetables and tomatoes

Step 14: Add the fresh basil chiffonade and toss everything gently to combine

Step 15: Top with crumbled Gorgonzola or blue cheese and serve immediately

Troubleshooting

If the vegetables stick to the grill, it often means the grill wasn’t hot enough or the vegetables weren’t oiled enough. I make sure to preheat properly and coat everything lightly but thoroughly.

If the eggplant is too bitter, letting it sit longer with salt before rinsing helps draw out excess bitterness.

If the vegetables overcook, they can become mushy. I grill each type separately if needed, pulling them off as soon as they are tender but still firm.

If the dressing feels too tangy, adding a tiny drizzle more infused oil balances it perfectly.

Tips and Variations

For extra protein, I sometimes add grilled shrimp, chicken, or chickpeas to turn this salad into a full meal.

If I want more heat, I toss in some grilled jalapeños or a pinch of crushed red pepper into the dressing.

Different cheeses like feta, goat cheese, or fresh mozzarella balls can replace the Gorgonzola for a new twist.

For added crunch, a handful of toasted pine nuts or walnuts makes a delicious finishing touch.

Serving and Pairing Suggestions

I love serving this Grilled Summer Vegetable Salad alongside grilled steak, salmon, or burgers for a complete summer feast.

It pairs wonderfully with a chilled rosé, a light Sauvignon Blanc, or even a refreshing basil lemonade.

At picnics or potlucks, I serve it in a colorful bowl with extra basil scattered on top to show off the vibrant, rustic beauty of the dish.

It’s hearty enough to be a main dish on its own or a standout side dish that everyone raves about.

Nutritional Information

This salad is packed with fiber, vitamins, and heart-healthy fats.

Grilled vegetables retain most of their nutrients while gaining smoky flavor, and the tomatoes add antioxidants like lycopene.

Herb-infused oils bring healthy fats, while fresh lemon juice provides a burst of vitamin C.

Adding a sprinkle of cheese adds richness but can easily be adjusted to fit your dietary needs.

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Recipe Summary and Q&A

This Grilled Summer Vegetable Salad is smoky, fresh, colorful, and absolutely bursting with summer flavor. It’s the perfect dish to celebrate the season’s best produce.

Can I make it ahead?
Yes! Grill the vegetables in advance and toss with the dressing just before serving to keep everything fresh.

Can I use different vegetables?
Absolutely. Try adding mushrooms, eggplant, or green beans for different flavors and textures.

How long does it last?
Stored in an airtight container, leftovers stay fresh for up to two days in the fridge.

Can I make it dairy-free?
Yes! Simply omit the cheese or use a plant-based alternative.

This salad proves that fresh, simple ingredients and a hot grill can create something truly extraordinary. I hope you enjoy it as much as I do. Happy cooking!