When the grill is hot and the menu is full of summer classics, this grilled veggie salad brings a fresh, healthy balance to the table.
Hearty enough to stand alone, it’s versatile enough to complement grilled meats or seafood, and it tastes just as good cold the next day.
What’s in It
The base is simple: grilled summer vegetables like zucchini, corn, bell peppers and red onions. Add a handful of fresh herbs, a squeeze of lemon and a light olive oil dressing, and you’ve got a dish that’s as colorful as it is good for you.
To boost the nutrition, serve it one of two ways:
- Over a bed of leafy greens like spinach, arugula or spring mix for a light, crisp option.
- Or with cooked quinoa, which adds plant-based protein and fiber to keep you full longer.
This dish is naturally gluten-free and easy to make vegan or dairy-free depending on what you add in.
Easy to Make, Easy to Customize
Start by slicing your favorite grilling veggies and tossing them in olive oil with a little salt and pepper. Grill until tender and lightly charred. If using quinoa, cook it separately (try simmering in low-sodium vegetable broth for extra flavor).
Once everything cools slightly, chop the veggies. If using corn, remove it from the cob. Toss with quinoa or layer over fresh greens. Drizzle with a simple vinaigrette made of olive oil, lemon juice, garlic and chopped parsley or basil.
Add-ins like crumbled feta, chickpeas, cucumbers or avocado make it even more flavorful and completely customizable.
Make It Ahead and Enjoy All Week
This salad is even better after a few hours in the fridge, making it perfect for cookouts, potlucks or meal prep. It travels well, holds up in the heat and makes a great leftover lunch or meal prep.
