scrumptious room-temperature grilled veggie salad. Excellent the next day as well! Any salad can be dressed with vinaigrette, and poultry and fish can even be marinated in it. If you don’t like cilantro, try substituting basil.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 shallot, minced (Optional)
- 3 tablespoons red wine vinegar
- 1 tablespoon white balsamic vinegar
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- ½ cup extra-virgin olive oil, or more to taste
- 10 fresh asparagus spears, trimmed to 5 inches
- 2 ears corn, husked
- 2 zucchini, halved lengthwise
- 2 yellow squash, halved lengthwise
- 1 bunch green onions, tops trimmed a few inches
- 1 large red bell pepper, cut lengthwise into 4 sections and seeded
- 1 large red onion, sliced thickly
- ¼ cup olive oil, or as needed
- salt and ground black pepper to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
- You may not wish to use the entire recipe of the dressing for the salad, depending on taste.
Reviews
This was a great change to go with outdoor grilling! I only had dried cilantro and dill, would have been better with fresh. I used about half the amount of a very good quality EVOO. The first night we had it with grilled salmon, the leftovers were served with a meatloaf dinner the following evening and it was still very good and had a crunch! Will definitely add this to the menu for our summers.
Delicious! Will make again. Used veggies I had on hand. Very adaptable. Served over rice.
Hello, I’m the submitter of this recipe. You can substitute fresh chopped basil for the cilantro in the vinaigrette if you choose 🙂 Enjoy!
I was worried it was too many vegetables, but they shrink down a lot when cooked.
I followed others suggestions and used less than half of the dressing. Will make this again.
Delicious. Wondering how far in advance I could grille the vegetables, store them and still have good texture and flavor??
Truly delicious. Easy and a huge hit.
i basically used this recipe for the dressing.. i was actually pleasantly surprised at how well this went with the veggies we had grilled (red onion, mushrooms, green and orange bell peppers, and zucchini).. i left out the shallot and chives (didn’t have any).. used regular balsamic vinegar.. doubled the garlic.. used dried dill.. and reduced the olive oil significantly.. looking forward to making this again.. ty for the recipe
Made this for a party. It was much loved.
Very pretty, easy and good salad. As a personal preference I used just half the dill. I grilled the veggies a day in advance and wanted them to stay crisp/firm so I left them unsalted and added 1/2 tsp salt to the dressing, which was mixed with the salad about 20 minutes before serving. The leftovers held up very well. Thanks, Celeste!
Oh my! This went over even better than expected at our 4th of July dinner! What a great alternative to mayo laden sides at a BBQ, so everyone went to town on the big beautiful platter covered with colorful vegetables. I changed up the vegetables a little bit and I doubled everything. I left out the corn but added whole fresh carrots with a bit of the green top left on them and a couple sliced sweet potatoes. I left everything whole and arranged around a big platter alternating colors, then drizzled with the dressing, so didn’t need all of it (I used just basil, but quite a bit of it). I also drizzled with a bit of balsamic glaze. This requires some planning but it is easy. I loved not having to worry about it getting “cold” while grilling the steaks and salmon, it’s great even at room temp. Thanks, Celeste! It’s already been requested at our next gathering!!
Absolutely delicious! Love the fact that you can make in advance. I cut up all the veggies, added mushrooms as they needed to be used up. Made the vinaigrette ahead of time. We grilled it with Rusty Chicken thighs. Thanks a lot Celeste for sharing this! We will make it a lot this summer!
A hit! I found it only needs half the quantity of vinaigrette called for. I am sure it would be equally good with any mix of vegetables. I chose this recipe because I could grill the vegetables in advance and free up the grill for preparing the rest of the meal.
This was absolutely wonderful. Everyone loved it at the party, and I was asked for the recipe several times. I used only basil instead of all the other herbs, and grilled asparagus, yellow squash, red bell peppers and a red onion. Definitely a repeat.
this has many ingredients and does require a lot of prep. I like to do these type of veggie recipes. I hate cilantro, so I subbed basil as suggested. I used fresh ingredients not to include fresh dill or parsley. the salad tasted a little to sweet to me, i’ll add more lemon to my bowl. wife and daughter loved it, me too with some more lemon. this makes a ton. can’t wait to grill some chicken and pineapples to serve this with! excellent recipe. highly recommended! up-date– I did the chopping and my moose made the dressing. after trying it. it was too sweet. found out the daughter had increased and mixed up the red wine vinegar and balsamic up…oops, now I understand why it was too sweet. not the recipe’s fault!!
Insanely good! Added a bit of feta.
Great Meal for Meatless Mondays!! Did add some feta just for some added pizzazz, but that only added to a great summer meal!!
I didn’t have time to grill so I put the vegetables already cut up in a big foil roasting pan and put them under the broiler. The green onions cooked quickly so I took them out after a couple of minutes. The only change I made was to use dried dill and frozen corn because I didn’t have fresh. This was great and my son who eats Paleo thought it was delicious. I put some feta on the side for people to add if they wanted to. I will definitely make this again.
I’ve made this salad in the fall when I didn’t have all the veggies & then when I could follow the recipe. Always a huge hit! The vinaigrette is excellent.
This salad was a huge hit at my dinner party. Roasted all the veggies earlier in the day to save time. My guests went back for seconds and thirds! Highly recommend!