Grilled Vegetable Salad

This Grilled Vegetable Salad is the perfect side dish for any summer gathering. Made with a variety of colorful veggies, crumbled bacon, and a simple blend of pantry seasonings, it’s a flavor-packed addition to any cookout or potluck!

Why You’ll Love This Recipe

• Easy to Make: Just toss the pan of veggies on the grill and cook until they’re perfectly tender.
• Minimal Cleanup: Similar to our foil pack dinners, everything for this grilled veggie salad cooks up in one disposable pan, making cleanup a breeze!
• Great Way to Get Your Veggies in: With carrots, squash, potatoes, and broccoli, this nutrient-rich grilled salad makes it easy to get your daily intake of veggies.

For even more veggie power, add this corn on the cob and these teriyaki Brussels sprouts to your meal!

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Variations
• How to Make a Grilled Veggie Salad
• Expert Tips
• Serving Suggestions
• Recipe FAQs
• More Grilling Recipes
• Don't Be Shy!
• Grilled Vegetable Salad

Ingredients

• Veggies: I find the best vegetables to grill for this salad are carrots, zucchini, yellow squash, onion, garlic, broccoli, and red potatoes, as this combination offers a nice balance of flavors and textures. However, feel free to experiment with different veggies based on what you’ve got on hand. 
• Seasonings and Butter: I used salt, pepper, Morton Season-All, onion powder, garlic salt, celery salt, and dried parsley to season the veggies. I also added butter to the grilled veggies salad for a little richness. If you need this recipe to be dairy-free, use olive or avocado oil in place of the butter.
• Bacon: Crumbled bacon adds saltiness and a savory flavor, but it’s optional so feel free to leave it out. The grilled veggies will still be delicious!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Marinated Grilled Vegetables: Omit the butter and toss the veggie mixture with ¼ cup olive or avocado oil and the same seasonings from the recipe. Refrigerate for 30 minutes to allow the flavors to meld. Then, grill as directed in the recipe. For a shortcut grilled vegetables marinade, use ½ cup of Italian dressing in place of the oil and seasonings. 
• Vegetarian: Simply skip the bacon entirely or replace it with a sprinkle of Parmesan cheese before serving. 
• Try Different Seasonings: Change things up by experimenting with other seasonings, such as a combination of chili powder, cumin, and smoked paprika for a smoky-spicy flavor or oregano, thyme, and lemon zest for a Mediterranean-inspired version. You can even add a drizzle of basil vinaigrette after cooking!

How to Make a Grilled Veggie Salad

To get started, preheat your grill to medium and spray a 9x13-inch disposable foil pan with non-stick cooking spray.

• Step 1: Prep the ingredients. Cook the bacon, if using, and chop the vegetables.
• Step 2: Add everything to the pan. Add the veggies, bacon, butter, and seasonings to the prepared pan and stir to combine.

• Step 3: Cook. Cover the pan with aluminum foil and grill over medium heat for 7 minutes. Then, give everything a good stir and recover. Cook for 5 more minutes and remove the foil. Continue to grill, uncovered, until the potatoes and carrots are tender, about 5-10 minutes.
• Step 4: Serve and enjoy. Transfer the cooked veggie mixture to a serving bowl and serve as desired. I love them with a side of green chili cheese toast!

Expert Tips

• Thinly slice the carrots and potatoes: Make sure the carrots and potatoes are sliced thin so they cook at the same rate as the other veggies.
• Be sure to stir: Stirring the veggies partway through grilling allows for more even cooking and prevents them from sticking to the bottom of the pan.
• Storing and reheating: Store leftover veggies in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet on the stovetop until warmed through.

Serving Suggestions

• Serve these delicious veggies with grilled steak and a refreshing glass of grilled lemonade for the perfect summer meal. 
• This grilled vegetable salad isn’t just for cookouts! Enjoy it alongside your favorite cheesy pasta dishes like this three cheese mac and cheese or this cheesy Italian pasta bake.
• These tasty veggies also pair well with pizza! Try them with this grilled flatbread pizza. 
• They’re even great over greens! Serve them on a bed of spinach, arugula, or spring mix with a drizzle of balsamic glaze or squeeze of fresh lemon juice.

Recipe FAQs

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