Angela's Grilled Vegetable Salad Recipe

This grilled vegetable salad recipe is a crowd-pleaser! Inspired by my sister's amazing BBQ creation, this recipe is bursting with flavor and customizable to your favorite veggies. Perfect for summer gatherings or a light yet satisfying weeknight meal. Easily adjust the ingredients to suit your taste – get ready for a delicious explosion of grilled goodness!

Prep Time 20 mins
Cook Time 185 mins
Calories 146.4 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Angela's Grilled Vegetable Salad 82

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Angela's Grilled Vegetable Salad

  • 1 large zucchini
  • 1 large red bell pepper and 1 large yellow bell pepper
  • 8 ounces whole mushrooms
  • 1 pound fresh asparagus spears
  • 1 (14 ounce) can artichoke hearts
  • 1/2 cup pine nuts
  • 1/4 cup shredded Romano cheese
  • 2 garlic cloves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Crumbled feta cheese (optional)

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How to Make Angela's Grilled Vegetable Salad

  1. Preheat your grill to medium-high heat.
  2. Chop all vegetables into bite-sized pieces (approximately 1-inch).
  3. Toss the vegetables with olive oil, salt, pepper, and your choice of herbs (see ingredient suggestions below).
  4. Grill the vegetables for 8-10 minutes, turning occasionally, until tender and slightly charred.
  5. Remove from grill and let cool slightly.
  6. In a large bowl, combine the grilled vegetables with your favorite vinaigrette (recipe included below).
  7. Garnish with fresh herbs and crumbled feta cheese (optional).
  8. Serve immediately or chill for later. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

14g

Fat

13g

Carbs

3g