Grilled Vegetable Salad

Feel free to get creative with your vegetable choices. You can add mushrooms, asparagus, summer squash, etc.

grilled vegetables

Grilled Vegetable Salad

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Prep Time 25 minutes
Servings 2


  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon grated onion
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon ground mustard
  • Dash salt
  • 1 small zucchini, cut into 3/4-inch pieces
  • 1 small sweet yellow pepper, cut into 1-inch pieces
  • 2/3 cup cherry tomatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh thyme


  • In a small bowl, whisk together the canola oil, vinegar, sugar, grated onion, poppy seeds, mustard and salt. Set aside until ready to use.
  • Put the zucchini, yellow pepper and tomatoes in a bowl and toss with olive oil, salt and black pepper. Place the vegetables onto skewers or arrange in a grill basket. Grill over medium-high heat for 10-12 minutes until crisp-tender.
  • Transfer vegetables to a serving bowl. Season with basil, parsley and thyme. Toss with the dressing and serve.
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