Warm Grilled Vegetable Salad

This grilled vegetable salad combines warm grilled vegetables with salad greens and parmesan cheese. The cheese melts slightly when you scatter it over the hot vegetables. The combination of colors in this vegetable salad recipe is just as pleasing as the combination of soft warm ingredients with crunchy cold ingredients.

This is a very healthy grilled salad and you can serve a vegetable salad as an appetizer, side dish or main meal, making it very versatile. Feel free to alter which vegetables you use. Eggplant, zucchini, mushrooms, tomatoes and cauliflower are equally good in this grilled vegetables salad and you can try different herbs too if you want.

It might also interest you to know that grilled romaine is a thing! If you want to grill it, it’s best to grill wedges. Grilling individual leaves isn’t really going to work, but if you want those attractive griddle marks, go ahead and grill romaine in a wedge!

More Tasty Salad Recipes to Try

If you enjoy this, you might also enjoy this avocado potato salad, my chicken and peach salad, chicken caesar salad or one of my easy bean salad recipes.

Victoria Haneveer

Warm Grilled Vegetable Salad

A warm grilled vegetable salad is always a delicious treat. I like to pair this with a chilled glass of Pinot Grigio and then enjoy the whole meal al fresco. It's perfect for warm evenings and grilling vegetables chars them lightly and brings out their amazing flavor.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Salad

Ingredients Method

Ingredients

 

• ½ red bell pepper, seeded and in 1-inch (2½ cm) strips
• 6 spears asparagus, in 1-inch (2½ cm) pieces
• 2 sticks celery, in 1-inch (2½ cm) pieces
• 6 broccoli florets
• ½ red onion, thickly sliced
• 4 torn leaves of romaine lettuce
• ½ yellow bell pepper, seeded and in 1-inch (2½ cm) strips
• 1 torn bunch of arugula (rocket)
• ¼ cup (60g) parmesan shavings

For the Dressing:

• ¼ cup (60ml) olive oil
• 3 tablespoons balsamic vinegar
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 minced garlic cloves
• Salt and freshly ground black pepper, to taste

Method

 

1. Combine the olive oil, vinegar, garlic, basil, oregano, salt, and pepper in a bowl.
2. Stir in the bell pepper, asparagus, celery, broccoli, and onion.
3. Toss well to coat.
4. Heat a cast iron grill pan over a high heat and grill the vegetables until they are tender.
5. Toss the romaine and arugula in the bowl with rest of the vinaigrette and arrange it on a serving platter.
6. Top with the grilled veggies and scatter the Parmesan shavings over the vegetables.
7. Serve right away while still warm.

More easy salad recipes you may want to try include orange and avocado salad, potato salad with walnuts, Tuscan bread salad (aka panzanella), superfood salad, mango chicken salad, tuna pasta salad and this Indian inspired pasta salad. You might also enjoy my chicken kale salad or this Thai inspired tuna salad.