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Home » Meal Type » Salad

Published: Jul 19, 2021 · by Laurel Perry · About 3 minutes to read this article. · This post may contain affiliate links

Grilled Vegetable Salad

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Grilled Vegetable Salad is an easy summer side with grilled corn, peppers, and zucchini tossed in a grilled lime dressing with avocado.

A plate of grilled vegetable salad with lime.

This salad is like summer in a bowl! Sweet corn, juicy bell pepper, fresh zucchini, and red onion are cooked on the grill to bring out their sweetness. Tossed with a grilled lime dressing, buttery avocado, and fresh cilantro this will be the salad you can’t stop making!

Reasons to love this recipe!

  • No need to heat up your house! This recipe can be made on the grill.
  • This dish is equally delicious hot or cold, making it perfect for summer BBQs and potlucks.
  • It’s naturally vegan, gluten free, and filled with healthy vegetables.
A plate of grilled vegetable salad with lime wedges.

Ingredients and substitutions:

  • Oil – for the grill. Use something neutral like avocado or grapreseed.
  • Corn – yellow, white, or a mix!
  • Bell peppers – I like to use a variety of colors. You can use poblanos too for a subtle heat.
  • Onion – I use purple, but any variety will do.
  • Zucchini – or another summer squash.
  • Limes – or swap lemons.
  • Cilantro – brightens up the salad with a pop of freshness! Try parsley too.
  • Salt and pepper

How to make grilled vegetable salad:

Prep your grill: Heat your grill, or grill pan, over medium high heat. Brush it with some oil to keep the vegetables from sticking.

Grill the veggies: Grill the veggies on all sides until grill marks appear and the veggies are cooked through.

Assemble the salad: Slice the vegetables into bite sized pieces and place in a large bowl with the dived avocado. Squeeze the grilled limes over the veggies, add the cilantro, salt, pepper, and toss.

  • Bell peppers on a grill pan.
  • Grilled vegetables on a sheet pan.
  • Grilled vegetables chopped into bite sized pieces.

Leftovers?

Store leftovers in a lidded container in the fridge for up to 5 days. The lime juice will keep the avocado from browning. Serve cold or at room temperature.

Can I make it without a BBQ?

Absolutely! As you can see in the video and photos, I used a cast iron grill pan for this recipe.

If you do have a barbecue, I recommend using it! You can grill all the vegetables at once, significantly cutting down on the cooking time.

What to serve with grilled vegetable salad?

  • Veggie burgers like Mediterranean Chickpea Burgers or Vegan Pizza Burgers
  • Tofu Satay – also made on the grill!
  • Veggie Supreme Pizza
  • Honey Chipotle Cauliflower Tacos
Grilled vegetable salad on a blue plate with cilantro and avocado.

More salad recipes to love!

  • Vegan Taco Salad
  • Sweet Corn Potato Salad
  • Veggie Quinoa Salad with Ginger Dressing
  • Healthy Vegan Broccoli Salad
Print
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A plate of grilled vegetable salad with lime.

Grilled Vegetable Salad

  • Author: Laurel Perry
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side
  • Method: Grill
  • Cuisine: American
  • Diet: Vegan
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Description

Grilled Vegetable Salad is an easy summer side with grilled corn, peppers, and zucchini tossed in a grilled lime dressing with avocado.


Ingredients

Units Scale
  • 4 ears corn, removed from husks
  • 4 bell peppers
  • 1 red onion, cut into wedges
  • 2 zucchinis, halved lengthwise
  • 2 limes, halved
  • 1 avocado, diced
  • ¼ cup chopped cilantro
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Oil for grilling

Instructions

Heat your grill, or grill pan, over medium high heat. Brush it with some oil to keep the vegetables from sticking.

Grill the veggies on all sides until grill marks appear and the veggies are cooked through.

 Slice the vegetables into bite sized pieces and place in a large bowl with the avocado. Squeeze the grilled limes over the veggies, add the cilantro, salt, pepper, and toss.



Nutrition

  • Serving Size: ⅙th recipe
  • Calories: 207
  • Sugar: 10g
  • Sodium: 415mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: corn, bell pepper, zucchini, onion, lime, avocado, cilantro, Summer, grill, barbecue, BBQ, side, vegan, vegetarian, healthy

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Reader Interactions

Comments

  1. Leona Cornwell says

    June 14, 2014 at 8:10 pm

    beautiful! Tasty too.

    Reply
  2. Desiree says

    June 21, 2014 at 3:42 pm

    This looks unbelievable! I can't wait to try. Thanks for sharing!!!

    Reply
  3. Roxy | Roxy's Kitchen says

    July 07, 2014 at 7:16 pm

    This salad looks fabulous, full of flavor and color! Love it!

    Reply
    • Laurel says

      July 08, 2014 at 1:55 pm

      Roxy,
      Thank you so much for your kind words! I'm so glad you like it!

      Reply

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Hi! I'm Laurel

Eating your veggies doesn’t have to mean bland steamed cauliflower and boring salads! My mission is to help people eat their nine servings of fruit & vegetables a day and LOVE it! About me →

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