Grilled Vegetable Salad

Restaurant Vegetable Salad Recipe

Summer and Fall are perfect times for this grilled vegetable salad.

This is a really wonderful and nutritious way to use fresh asparagus, corn, peppers and ...who doesn't need to use all the zucchini we have available in the Fall!

In part, this vegetable salad is delicious because of the Balsamic Vinaigrette Restaurant Salad Dressing Recipe which is also on the website, just a click away. (Click the link). The vinaigrette dressing makes this vegetable salad recipe a favorite restaurant recipe.

Grilled Vegetable Salad Recipe

Favorite Restaurant Salad Recipe

Preparation time: 30 minutes. Serves 4-6, depending on portion.


  • 3/4 pound asparagus, washed
  • 2 ears of corn, shucked
  • 1 red onion, sliced into 1/2 inch slices
  • 2 small zucchini, cut lengthwise into 1/2 inch slices (very small squash can be cut down the middle and grilled in halves)
  • 2 bell peppers (red, yellow or green), cut in half with seeds and whitish ribs removed
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground black pepper

More Ingredients (Not to be grilled):

Note: You can substitute whatever vegetables you have or like. I often add grilled mushrooms, for example. A favorite addition is Portobello mushrooms! (The spellings "portobello", "portabella", and "portabello" are all used, but the first of these spellings is apparently the most common.


  • Make a hot fire in a charcoal grill or preheat a gas grill on high
  • Cut off ends of washed asparagus (the woody part)
  • Pull back the husks on the corn but DO NOT remove. Remove the silk and cut off the very end. Soak the corn in cold water for about 30 minutes. Dry and brush the corn with butter. Fold the husks back down and tie or twist the ends (I use kitchen twine to tie the ends)
  • Place corn on grill directly over heat, turning occasionally
  • Place the asparagus, zucchini, pepper halves and red onion slices in a single layer on a baking sheet pan and brush with olive oil on both sides
  • Season with Kosher salt and fresh ground pepper
  • Place the vegetables directly over the fire (heat), turning to prevent burning after 1-2 minutes (be careful not to over cook)
  • When done the zucchini should be browned, the corn husks should be spotted with brown and a little charred looking, the onions and peppers should be very slightly charred and the asparagus should have grill marks
  • Remove vegetables from the grill and let cool a little
  • Stand one ear of corn at a time on a cutting board with husk removed and slice downward along the cob with a sharp knife to remove the kernels and turn the cob after each cut
  • Place the kernels in a large salad bowl and add the following vegetables:
    The zucchini cut into 1 inch pieces
    The asparagus cut diagonally into 1 inch pieces
    The onion slices now cut into chunks
    The peppers first cut into wedges and then 1 inch squares
  • Toss the grilled vegetables with the avocados, tomatoes, salad greens and Balsamic Vinaigrette

Season with salt and pepper if desired and sprinkle with the cheese

That's it! A YUMMY Vegetable Salad! Good job!

Enjoy your grilled vegetable salad and the company of those you share it with! - Donna

“To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar.”

Oscar Wilde