BBQ Vegetable Salad

BBQ Vegetable Salad: A Fresh Twist on Your Grilling Game

Are you trying to find something healthier? Consider adding a bright and refreshing variation to your typical BBQ meal by making a BBQ veggie salad.

This is no ordinary salad; rather, it’s a colorful medley of charred vegetables and tangy dressing, the ideal fusion of smoky and fresh flavors.

Regardless of your level of experience with grilling, this recipe will improve your BBQ skills.

Are you prepared to turn those common vegetables into a salad that steals the show? Let’s get started on making this mouthwatering, highly-appealing dish.

What is BBQ Vegetable Salad?

BBQ Vegetable Salad On cutting dark board background.
Credits to iStock

A delicious blend of grilled vegetables and the tempting smokiness of a barbecue, along with a delightful vinaigrette, is what makes BBQ vegetable salad the best of both worlds. Imagine those magnificent grill marks on bell peppers, zucchini, asparagus, and perhaps even some corn.

After that, they are diced and combined with a zesty vinaigrette—perhaps a balsamic or tart lemon-herb dressing. It’s a feast of tastes and sensations rather than just a salad. The fresh, juicy crunch of veggies meets the crispy, charred edges.

What Vegetables Do you Put in BBQ Vegetable Salad?

Picking the right veggies is key for a fantastic BBQ vegetable salad. You want a mix that’ll hold up well on the grill and soak up those smoky flavors. Some vegetables take to grilling better than others. Here’s a list of the best ones for BBQ:

  1. Bell Peppers: A mix of colors like red, yellow, and green adds sweetness and vibrant colors.
  2. Zucchini and Summer Squash: They grill beautifully and add a tender, yet firm texture.
  3. Corn on the Cob: Offers a sweet crunch; grill and then slice off the kernels.
  4. Asparagus: Provides a nice, slightly crunchy texture with a distinct flavor.
  5. Red Onion: Adds a slight sharpness and becomes sweet when grilled.
  6. Cherry Tomatoes: They burst with juiciness and add a pop of color.
  7. Eggplant: Absorbs flavors well and adds a meaty texture.
  8. Mushrooms: Especially portobellos, for their rich, umami flavor.
  9. Broccoli: Grills well and adds a nice crunch.
  10. Cauliflower: Another hearty vegetable that grills nicely and adds variety.

Best Way to Grill Vegetables

Best Way to Grill Vegetables
Credits to The Spruce Eats

Grilling vegetables to perfection involves a few key steps – from how you cut them to marinating. Here’s a quick guide:

  1. Cutting Size: Cut your veggies into uniform pieces so they cook evenly. For example, slice zucchini or eggplant into ½-inch thick rounds or lengthwise strips. Bell peppers can be cut into wide strips, onions into thick rings, and mushrooms can be left whole if small or halved if large.
  2. Marinade: Marinating adds flavor and can help prevent sticking to the grill. A simple marinade could be olive oil with garlic, herbs, and a bit of lemon juice or vinegar. You don’t need to marinate for long – even 15-30 minutes can do the trick. However, for tender veggies like tomatoes, marinate after grilling to avoid mushiness.
  3. Grilling Technique: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place veggies directly on the grill, or use a grill basket for smaller pieces. Grill for about 3-5 minutes per side, depending on the vegetable, until they’re tender and have nice grill marks.
  4. Seasoning and Serving: After grilling, you can season your veggies with a bit more salt, pepper, or a sprinkle of fresh herbs. A drizzle of balsamic glaze or a squeeze of lemon can also add a nice touch. Serve them hot, or they can be delicious at room temperature too.

Keep in mind that grilling enhances the inherent sweetness and tastes of veggies, so there’s no need to overthink things. Keeping things simple usually yields the best outcomes!

How to Make this Easy BBQ Vegetable Salad

This Easy BBQ Vegetable Salad combines grilled bell peppers, zucchini, squash, and other veggies with a tangy balsamic dressing. It’s a quick and delicious way to bring fresh, smoky flavors to your table, perfect for a healthy, vibrant side dish or a light meal.

Level: EasyYield: Serves 4-6
Cook Time: 10-15 minutesTotal Time: 25-30 minutes
BBQ Vegetable Salad
Credits to Food Network


  • Mixed bell peppers (red, yellow, green)
  • Zucchini
  • Yellow squash
  • Red onion
  • Cherry tomatoes
  • Corn on the cob
  • Olive oil
  • Salt and pepper
  • Balsamic vinegar
  • Dijon mustard
  • Honey or maple syrup
  • Garlic, minced
  • Fresh herbs (like basil or parsley)

Step-by-Step Instructions:

  1. Prep Vegetables: Slice bell peppers, zucchini, and yellow squash into ½-inch pieces. Cut red onion into thick rings. Halve cherry tomatoes.
  2. Preheat Grill: Heat your grill to medium-high.
  3. Season Veggies: Brush veggies (except tomatoes) with olive oil, sprinkle with salt and pepper.
  4. Grill Vegetables: Grill bell peppers, zucchini, squash, onion, and corn, turning occasionally, until they have nice grill marks and are tender (about 3-5 minutes per side).
  5. Prepare Dressing: Whisk together 3 tablespoons of balsamic vinegar, ¼ cup olive oil, 1 teaspoon Dijon mustard, 1 tablespoon honey or maple syrup, minced garlic, and chopped herbs.
  6. Combine Salad: Once veggies are grilled and cooled slightly, chop them into bite-sized pieces. Slice corn kernels off the cob. Toss all the veggies, including cherry tomatoes, in a large bowl with the dressing.

For Grilled Vegetable Marinade

When you’re grilling or roasting vegetables, a good marinade not only infuses them with extra flavor but can also double as a dressing for the final dish. Here’s a versatile marinade and dressing recipe:


  • ⅓ cup olive oil: Forms the base of the marinade and dressing.
  • ¼ cup balsamic vinegar: Adds a sweet, tangy depth.
  • 2 tablespoons lemon juice: Brings freshness and a citrusy zing.
  • 1 tablespoon Dijon mustard: Offers a tangy and slightly spicy kick.
  • 2 cloves garlic, minced: For a punch of flavor.
  • 1 teaspoon honey or maple syrup: Provides a touch of sweetness to balance the acidity.
  • Salt and freshly ground black pepper: To taste.
  • Optional: Herbs like thyme, rosemary, or basil, finely chopped, for an aromatic touch.
For Grilled Vegetable Marinade
Credits to RecipeTin Eats


  1. Combine Ingredients: In a bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, honey/maple syrup, and a pinch of salt and pepper.
  2. Add Herbs: If using, stir in your choice of finely chopped herbs. This step is optional but recommended for extra flavor.
  3. Marinate Vegetables: Before grilling, coat your vegetables evenly with the marinade. Let them sit for at least 15-30 minutes. Hardier veggies like carrots or potatoes can marinate longer.
  4. Grill: Grill the marinated vegetables as desired.
  5. Use as Dressing: After grilling, you can drizzle the remaining marinade (or a fresh batch) over the vegetables as a dressing.


Finally, keep in mind that creating a BBQ veggie salad is a fun exploration of flavors and textures. Grilling transforms veggies into something exceptional by bringing forth their distinct, smokey character. By following the easy procedures we’ve covered, which include selecting the appropriate vegetables, marinating and grilling them, and then mixing them in a colorful dressing, you’re creating an experience rather than just a salad.

This is a really adaptable recipe that goes well as a main course or a side. It’s also a nutritious addition to your diet. It’s ideal for parties or any time you want a tasty, light lunch. Thus, preheat the grill, prepare the vegetables, and savor the delicious combination of

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