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.
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
- Prepare your grill for medium-high direct heat grilling, about 450-500 degrees F.
- 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!)
- 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.
- 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.
- 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!
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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)