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Fresh Grilled Summer Vegetable Salad with Herbs

This vibrant summer salad brings together smoky grilled vegetables and a bright medley of fresh herbs for a light, flavorful dish.
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Ingredients Equipment Method

Ingredients
  

  • Grilled Vegetables:
  • 1 medium zucchini sliced lengthwise
  • 1 yellow squash sliced lengthwise
  • 1 red bell pepper quartered
  • 1 red onion sliced into thick rounds
  • 1 ear of corn husked
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • Herb Dressing:
  • 1 tbsp balsamic vinegar
  • Juice of 1 lemon
  • 2 tbsp fresh basil chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves
  • Optional Topping:
  • Crumbled feta or goat cheese

Equipment

  • Outdoor grill or grill pan
  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Tongs
  • Small bowl for dressing

Method
 

  1. Preheat Grill: Heat your grill or grill pan over medium-high heat.
  2. Prep Veggies: Lightly brush all sliced vegetables with olive oil. Season with salt and pepper.
  3. Grill: Place vegetables on the grill. Cook 3–4 minutes per side until grill marks appear and veggies are tender.
  4. Cool & Chop: Let grilled vegetables cool slightly. Cut into bite-sized pieces. Slice kernels off the grilled corn.
  5. Make Dressing: In a small bowl, whisk together balsamic vinegar, lemon juice, and chopped herbs.
  6. Combine: Toss the grilled vegetables in a large bowl with the dressing until evenly coated.
  7. Finish & Serve: Top with crumbled feta or goat cheese if desired. Serve warm or at room temperature.