Balsamic Grilled Vegetable Salad

Balsamic Grilled Vegetable Salad is a vibrant, flavorful, and nutrient-packed dish that highlights the natural sweetness and smokiness of grilled vegetables. The vegetables are lightly charred on the grill, drizzled with a tangy balsamic glaze, and paired with fresh herbs to create a salad bursting with color and flavor.

This salad is perfect as a light main dish, a hearty side, or even as part of a summer barbecue spread. It’s versatile, healthy, and beautifully balanced—the earthy vegetables, tangy balsamic, and aromatic herbs come together to make a simple yet elegant dish.

Why I Love This Recipe

I love this recipe because it transforms everyday vegetables into a gourmet experience. The grilling process intensifies the natural flavors of the veggies, while the balsamic dressing adds a perfect balance of sweetness and acidity.

Every bite is a mix of tender, smoky, and slightly crisp textures. It’s also a versatile and feel-good recipe.

Why It’s a Must-Try Dish

• It’s healthy, full of fiber, vitamins, and antioxidants.
• Simple to prepare, yet elegant enough to serve guests.
• Grilling enhances the natural flavors of vegetables.
• Can be served as a side dish, main course, or even as a filling for wraps or sandwiches.
• A perfect balance of sweet, tangy, and savory in every bite.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Course: Salad / Side Dish
• Cuisine: Mediterranean / Healthy
• Estimated Calories: 180–220 per serving

Ingredients

For the Salad:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper, to taste

Optional Garnish:

• Fresh basil or parsley, chopped
• Crumbled feta or goat cheese
• Toasted pine nuts or walnuts

Cooking Directions

1. Preheat a grill or grill pan to medium-high heat.
2. Toss sliced vegetables with olive oil, salt, and pepper.
3. Grill vegetables in batches until lightly charred and tender, about 3–5 minutes per side. Cherry tomatoes can be grilled in a grill basket.
4. While vegetables are grilling, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper in a small bowl.
5. Arrange grilled vegetables on a serving platter. Drizzle with balsamic dressing.
6. Garnish with fresh herbs, cheese, or nuts as desired. Serve warm or at room temperature.

Step-by-Step Preparation Method

1. Prep vegetables: Wash and slice bell peppers, zucchini, squash, onion, and cherry tomatoes.
2. Season vegetables: Toss with olive oil, salt, and pepper.
3. Preheat grill: Medium-high heat, ensuring grill is clean and lightly oiled.
4. Grill vegetables: Place vegetables on grill. Cook until tender and lightly charred, flipping halfway. Cherry tomatoes can go in a grill basket.
5. Make dressing: In a small bowl, whisk balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
6. Assemble salad: Arrange grilled vegetables on a platter, drizzle dressing, and toss gently.
7. Garnish and serve: Sprinkle with fresh herbs, crumbled cheese, or nuts.

How to Serve

• Serve as a side dish with grilled chicken, fish, or steak.
• Use as a filling for wraps, sandwiches, or grain bowls.
• Serve warm for a cozy meal or at room temperature for a light summer dish.

Recipe Tips

• Don’t overcrowd the grill—vegetables cook more evenly in batches.
• Brush vegetables lightly with olive oil to prevent sticking.
• Use a grill pan indoors if you don’t have an outdoor grill.
• Adjust balsamic and honey ratio to balance sweetness and acidity.
• Cherry tomatoes can be added last as they cook faster.

Variations

Mediterranean: Add olives, artichoke hearts, or roasted red peppers.
Italian Style: Toss with fresh mozzarella or shaved Parmesan before serving.
Spicy: Add a pinch of red chili flakes to the dressing.
Grain Bowl: Serve over quinoa, couscous, or brown rice for a heartier meal.
Roasted Option: Roast vegetables in the oven at 400°F (200°C) for 20 minutes if grilling isn’t available.

Freezing & Storage

• Refrigerator: Store leftover grilled vegetables in an airtight container for 2–3 days.
• Freezing: Not recommended as grilled vegetables lose texture and become mushy when frozen.

Special Equipment Needed

• Grill or grill pan
• Tongs or spatula for flipping
• Small bowl or jar for whisking dressing
• Knife and cutting board
• Grill basket (optional, for cherry tomatoes)

FAQ

Q: Can I make this salad ahead of time?
Yes, grill vegetables in advance and store separately. Add dressing just before serving.

Q: Can I use other vegetables?
Absolutely! Eggplant, mushrooms, asparagus, or carrots work well.

Q: Can I serve this cold?
Yes, it tastes great at room temperature or chilled.

Q: Can I use bottled balsamic glaze instead of dressing?
Yes, drizzle glaze over grilled vegetables and skip whisking.

Q: Is this recipe vegan?
Yes, omit cheese or use plant-based cheese to make it vegan-friendly.

Conclusion

Balsamic Grilled Vegetable Salad is a light, colorful, and nutrient-packed dish that’s perfect for any occasion. The smoky grilled vegetables paired with tangy balsamic dressing make every bite satisfying and flavorful. Quick to prepare, customizable, and visually appealing, this salad is a must-try for anyone who enjoys healthy, vibrant, and delicious meals.