Featured Review
5 from 2 reviews

I had never considered making a salad out of grilled veggies and didn’t know how this would turn out, but I trust Jess, so I gave it a try and I’m SO GLAD I did. Delicious, tender crisp, so easy. The dressing is bright and zingy and pairs perfectly with the veggies. 10/10 would recommend.

Anna
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A Fresh Salad for Featuring the Best Summer Produce

Most of my summertime hobbies involve seeking out the best seasonal goodies that I can get my hands on. I love perusing local farmer’s markets and unpacking my CSA basket every couple of weeks. This year I’m even trying my hand at a humble little herb and veggie garden on our deck (wish me luck!).

With this bounty of amazing fresh produce, cooking during the warm months always slows to a relaxed and low-maintenance pace at my house. Produce at the peak of its season is so beautiful on its own that you don’t need to do much to it to make really delicious meals.

Side angle of chopped grilled vegetable salad in a large black serving bowl atop a light gray surface. 2 gold serving spoons are nestled into the chopped vegetable salad. Fresh basil leaves & a jar of lemon basil vinaigrettes surround the serving bowl. this Recipe for Later!

That’s exactly what’s at the heart of this Chopped Grilled Vegetable Salad. The veggies are totally front and center – lightly seasoned, grilled to perfection, and finished with a light and bright vinaigrette.

It’s a low-maintenance meal with very little prep and clean up involved (the grill does all the work!) and it’s the kind of thing you can whip up using whatever you happen to have on hand. I could seriously make it every single day from now ’til September!

A variety of veggies including asparagus, zucchini, onion, bell peppers, skewered cherry tomatoes, skewered mushrooms rest on an aluminum baking sheet. The baking sheet rests on a white surface. Surrounding the baking sheet are a Zwilling knife & ingredients for the lemon basil vinaigrette - lemon wedges, a pinch bowl of kosher salt & ground black pepper, avocado oil, basil leaves, garlic, shallots, & champagne vinegar.
This salad is perfect for using up any vegetables you have on hand. I especially love bell pepper, zucchini, onion, asparagus, tomatoes, and mushrooms to add nice meaty texture.

How to Grill Vegetables

The star of this grilled veggie salad show is, of course, the grilled vegetables! Grilled vegetables are my favorite thing to both make and eat during the summer months, and it couldn’t be easier.

A straight on shot of a variety of grilled veggies including grilled asparagus, grilled zucchini, grilled onion, grilled bell peppers, grilled cherry tomatoes on skewers, & grilled mushrooms on skewers ​are being grilled on gas grill grates. Many of the veggies have grill marks on them after being flipped to the other side
Slice the vegetables into flat pieces that sit nicely atop the grill (or skewer smaller vegetables), then season with salt and pepper and grill over medium-high heat.
A variety of grilled veggies including grilled asparagus, grilled peppers, grilled onion, grilled mushrooms, grilled tomatoes, & grilled zucchini on an aluminum baking sheet. The baking sheet rests on a white surface.
The grill brings out the natural sweetness of veggies at the peak of their season, adding rich and smoky char that’s pretty hard to beat!

Grill times vary veggie to veggie, so start by grilling the hearty veggies first (e.g. onions, bell pepper) and finish with the most delicate (e.g. tomatoes, asparagus).

Learn more! ⇢ How to Grill Vegetables Perfectly Every Time

Sliced & diced grilled zucchini and bell pepper sit on top of a pink plastic cutting board a Zwilling knife used for chopping the veggies rests on top of the cutting board. The cutting board & knife sit atop a white surface. A small pinch bowl of kosher salt & a baking sheet full of grilled veggies surround the cutting board.
Once the grilled vegetables are cool enough to handle, simply use your favorite chef’s knife to chop them into bite-sized pieces – pretty simple!

This Lemon Basil Vinaigrette is Full of Tangy and Bright Summer Flavor!

Because grilled veggies take on such a rich, smoky flavor from the grill, I like pairing them with a bright and light Lemon Basil Vinaigrette made with loads of basil, lemon, garlic, and a little champagne vinegar for brightness. It’s perfect if you have an overflowing summer herb garden and it comes together in 10 minutes or less thanks to a high-speed blender.

Lemon basil vinaigrette ingredients blended in a Personal Zwilling Enfinigy Blender – basil leaves, lemon zested & juiced, champagne vinegar, garlic, shallot, olive oil, water, kosher salt, & ground black pepper. The blender jar. blender top, & blender motor base sit atop a white surface. A small white speckled ceramic bowl filled with basil, a small glass jar filled with crushed red pepper flakes, and a small pinch bowl with kosher salt surround the blender jar.
Simply add basil, lemon zest and juice, shallot, garlic, champagne vinegar and extra virgin olive oil to a blender, blending until smooth and creamy.

Storage ⇢ This lemon basil vinaigrette stores beautifully! Prep it up to 1 week in advance and store it in an airtight container in the refrigerator until ready for use. It also freezes really well! Check the Recipe Notes, below, for more storage and freezing guidance.

Serving Suggestions

Once the grilled veggies are chopped and the lemon basil vinaigrette is prepped, all that’s left is tossing it all together.

Chopped grilled vegetable salad garnished with cheese in a large black serving bowl atop a gray linen napkin on a white surface. 2 gold serving spoons, a small black plate with chopped grilled vegetable salad, a jar of lemon basil vinaigrette, cheese crumbles, & loose basil leaves surround the serving bowl.
Add the chopped veggies to a large bowl with your favorite spring mix, drizzle the vinaigrette over top, and toss to combine, finishing with crumbled goat cheese if you prefer.

Chopped veggie salad is the perfect easy side dish for any of your favorite warm weather dinners! Try pairing it with my go-to grilled lemon chicken for an amazing light and easy meal. It’s also a fab side dish for turkey burgers and grilled sausage.

Because it’s great served warm or at room temperature, this salad is also the perfect app or dish to share for summer potlucks and backyard BBQs. Pair with some grilled bread and it’s a salad that totally steals the show!

Chopped grilled vegetable salad garnished with cheese in a large black serving bowl atop a gray linen napkin on a white surface. 2 gold serving spoons, a jar of lemon basil vinaigrette, cheese crumbles, & loose basil leaves surround the serving bowl.
Grilled vegetable salad is summertime in a bowl!

I can’t wait for you to try this grilled vegetable salad! If you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡

Print
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Chopped grilled vegetable salad with lemon basil vinaigrette in a large black serving bowl atop a white surface. 2 gold serving spoons are in the serving bowl and the salad is topped with cheese. Surrounding the serving bowl are a light gray linen napkin, a few loose basil leaves, white speckled bowl filled with cheese, & a jar of lemon basil vinaigrette with a gold spoon resting inside the jar.

Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 4-6 1x
  • Category: Main Dishes, Side Dishes, Entree Salads & Bowls Recipes
  • Method: Grilling & Smoking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Grilled Vegetable Salad with Lemon Basil Vinaigrette is the ultimate summer salad!

Bell pepper, zucchini, asparagus, and onions are grilled until perfectly charred and smoky and tossed into greens with bright and light homemade lemon basil vinaigrette.

This chopped grilled veggie salad is simple to prepare yet boasts all of the best fresh flavors of summer. Perfect for easy weeknight eats and summer entertaining! Naturally vegetarian and gluten-free, easily dairy-free and vegan.

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Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 bunch asparagus, woody ends trimmed
  • 1 medium bell pepper, sliced into 4–5 flat planks
  • 1 medium zucchini, ends trimmed and quartered lengthwise
  • 1 large sweet or red onion, peeled and quartered lengthwise with ends in tact
  • 8 ounces cremini or button mushrooms, skewered for grilling
  • 8 ounces grape or cherry tomatoes, skewered for grilling
  • 6 ounces spring mix or greens of choice
  • optional: 4 ounces crumbled goat cheese or feta
  • kosher salt and ground black pepper, to season

for the lemon basil vinaigrette: 

  • 2 cups packed basil leaves and tender stems
  • 2 lemons, zested and juiced
  • ½ small shallot, peeled and roughly chopped (about ¼ cup roughly chopped)
  • 1 clove garlic
  • 1 tablespoon champagne vinegar
  • ½ cup extra virgin olive oil
  • kosher salt and ground black pepper, to season

Instructions

  1. Prepare your grill for medium-high direct heat grilling, about 450-500 degrees F. Weber Genesis II grill on a deck, preheated to medium high heat for grilling BBQ chicken & veggies.
  2. Prepare the vegetables for the grill: Prep asparagus, bell pepper, zucchini, onion, mushrooms and tomatoes as described above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt and ground black pepper. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)Chopped grilled vegetable salad with lemon basil vinaigrette ingredients arranged on a white surface – asparagus, mushrooms, zucchini, bell peppers, onion, basil, lemon zest & juice, vinegar, garlic, shallot, extra virgin olive oil, kosher salt, & ground black pepper.
  3. Prep the lemon basil vinaigrette: Add basil, lemon zest and juice, shallot, garlic, champagne vinegar, and olive oil to jar of a high-speed blender. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until vinaigrette is emulsified and as smooth as you’d like. Taste and adjust seasoning as desired – season with additional salt to taste, drizzle in a little extra vinegar for a tangier vinaigrette, splash in a few tablespoons of water for a thinner vinaigrette, etc. Set aside or store in an airtight container in the refrigerator for up to 1 week.Lemon basil vinaigrette ingredients blended in a Personal Zwilling Enfinigy Blender – basil leaves, lemon zested & juiced, champagne vinegar, garlic, shallot, olive oil, water, kosher salt, & ground black pepper. The blender jar. blender top, & blender motor base sit atop a white surface. A small white speckled ceramic bowl filled with basil, a small glass jar filled with crushed red pepper flakes, and a small pinch bowl with kosher salt surround the blender jar.
  4. Grill the vegetables: Place the seasoned vegetables directly on the grill grates. For long, thin vegetables and skewers, like asparagus and zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened and charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, zucchini, and mushroom skewers will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side. A straight on shot of a variety of grilled veggies including grilled asparagus, grilled zucchini, grilled onion, grilled bell peppers, grilled cherry tomatoes on skewers, & grilled mushrooms on skewers ​are being grilled on gas grill grates. Many of the veggies have grill marks on them after being flipped to the other side
  5. Chop and toss the grilled vegetable salad! Once grilled vegetables are cool enough to handle, use a chef’s knife to chop into uniform bite-sized pieces. Add the chopped vegetables to a large bowl with salad greens and cheese, if using. Pour the lemon basil vinaigrette over top. Toss to combine. Serve warm, cold, or at room temperature. Enjoy!

    Chopped grilled vegetable salad with lemon basil vinaigrette in a large black serving bowl atop a white surface. 2 gold serving spoons are in the serving bowl and the salad is topped with cheese. Surrounding the serving bowl are a light gray linen napkin, a few loose basil leaves, white speckled bowl filled with cheese, & a jar of lemon basil vinaigrette with a gold spoon resting inside the jar.

Equipment

Notes

  • Make-Ahead and Storage: 
    • Make-Ahead Grilled Vegetable Salad: If you’re prepping for a backyard BBQ or dinner party, you can grill the vegetables according to Steps 2 and 4 up to 1 day in advance. Store the grilled vegetables in an airtight container in the refrigerator, and toss the chopped salad just before serving.
    • Storage: Once tossed, this grilled vegetable salad is best enjoyed immediately, though leftovers will keep for 1-2 days. Store leftovers in an airtight container in the refrigerator. Enjoy leftovers cold or at room temperature.
  • 20-Minute Meal Prep: Nearly all of the active prep work for this grilled vegetable salad comes from slicing the veggies and prepping the lemon basil vinaigrette. Prep either or both in advance for a great head start on your grilled veggie salad – it’ll take 20 minutes, tops:
    • Prep the veggies for grilling as noted in the Ingredients List, above. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active prep)
    • Prep the lemon basil vinaigrette according to Step 3 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 1 week. (10 minutes active prep)

Nutrition

  • Serving Size:
  • Calories: 259
  • Sugar: 5.7 g
  • Sodium: 325.9 mg
  • Fat: 23.8 g
  • Saturated Fat: 3.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.8 g
  • Fiber: 3.5 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Did you make this recipe? Let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram – I LOVE seeing your PWWB creations. ♡ Happy cooking!

 

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