Grilled Vegetable Salad

Grilled veggies with a light and fresh dressing

test position 1 0  -  Author: Head Chef
Ready in: 20m  -  Cooking time: 20m  - 
Grilled Vegetable Salad


For 8 people ()

  • 1 pound(s) zucchini
  • 1 pound(s) yellow squash
  • 1 cup(s) sweet yellow corn
  • 2 tablespoon(s) olive oil
  • 0.5 cup(s) basil, chopped


Cut zucchini and squash lengthwise in half.  Brush with olive oil and sprinkle with salt. Toss the asparagus in olive oil and sprinkle with salt.  Steam corn and set aside. 

Place zucchini, squash, and asparaus on hot grill and cook until tender and lightly browned.  Cook the zucchini and  for approximately 20 minutes, flipping vegetables after 10 minutes. 

Put the zucchini, squash, asparagus, and corn on the hot grill and let them cook till they're tender and lightly charred. Flip the squash, zucchini and asparagus spears halfway through cooking; give the corn quarter turns every 4-5 minutes. The amount of time needed to cook each vegetable will be different-- the asparagus will be done first (don't let it burn), followed by the zucchini and squash, followed by the corn.

Remove the vegetables from the grill as they become tender. They should all be done cooking after about 20 minutes.

Once the vegetables are grilled, let them cool to room temperature. Cut the zucchini and squash into large chunks and place in a large salad or mixing bowl.

Cut the asparagus spears into 1-inch pieces. Discard the tough ends. Add them to the bowl.

Cut the corn off of the cob using a sharp knife. Add the grilled corn kernels to the bowl.

Add the halved cherry or grape tomatoes, shredded green lettuce, and chopped basil leaves to the bowl.

Toss the salad till well combined.

Make your dressing. In a blender or food processor, combine the chopped basil leaves, lemon juice, mayonnaise, honey, and salt. Cover the blender.

Pulse a few times till the ingredients are combined.

Scrape the sides of the blender with a spatula. Put the lid on the blender and open the pouring spout. Turn the blender on low. Drizzle the olive oil very slowly into the open pour spout. As the dressing emulsifies, it will splatter-- use your hand over the pour spout to keep the splatters contained.

When the olive oil is added, scrape the sides again and cover the pour spout. Blend for 60 more seconds till the basil is well blended and the dressing is creamy.

Add the dressing to the salad.

  • Toss till all the vegetables are well coated with dressing. Top salad with grilled chicken, ripe avocado, or feta cheese, if desired. Serve at room temperature for best flavor.
  • Vegan Substitution: To make this recipe vegan, substitute 1 tsp of Dijon mustard for the mayonnaise in the dressing and 1 tsp agave nectar for the honey.

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