Grilled Vegetable Salad
Prep time
Cook time
Total time
Grilled Vegetable Salad with Sweet Balsamic Dressing. Serve it warm or cold, as a side or entrée with grilled chicken. It's a firm family favorite and party crowd pleaser!
Recipe type: Salad/Side
Cuisine: American
Yield: 4 servings
For the Grilled Vegetables
  • These are suggested vegetables, but you can use any vegetables of your choice.
  • 1 eggplant
  • 1 zucchini
  • 1 red bell pepper, seeds removed
  • 1 orange bell pepper, seeds removed
  • 1 red onion
  • 2 tablespoons olive oil
  • Salt & pepper
For the Sweet Balsamic Dressing
  • 1-2 cloves garlic, minced
  • 1 shallot, minced
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons raw sugar
  • Salt & pepper
  • ¾ cup extra-virgin olive oil
For the Salad
  • Grilled vegetables, cut into bite-sized pieces
  • Mixed lettuce/Spring mix (about 2-3 cups)
  • Sweet Balsamic Dressing
  • Goat cheese
  • Roasted walnuts
  • Grilled chicken (optional)
  • Fresh herbs of your choice (optional)
For the Grilled Vegetables
  1. Cut vegetables into thick wedges or round slices.
  2. Toss in olive oil, sprinkle with salt & pepper.
  3. Thread onion pieces on a skewer.
  4. Grill until they reach desired tenderness. (Refer to chart above)
  5. Eggplant should be grilled until fork-tender, but zucchini/summer squash or peppers can be left slightly crisp. Onions should be slightly charred and caramelized.
For the Sweet Balsamic Dressing
  1. Put all ingredients, except for the oil, in a bowl. Whisk to mix, then while continuing to whisk vigorously, pour olive oil slowly to emulsify the dressing.
  2. Alternately, you can put all ingredients in a jar, screw on the lid tightly and shake vigorously.
  3. This makes about 1 cup of dressing, enough for 2 big platters of salad.
Assembling the Salad
  1. Toss lettuce with about 2 tablespoons of dressing. Place on a big serving platter.
  2. Cut grilled vegetables into bite-sized pieces and toss them with about ¼ cup of dressing. Place on top of lettuce. Add grilled chicken if using. Add crumbled goat cheese and chopped roasted walnuts.
  3. Drizzle extra dressing and sprinkle on fresh herbs, as desired.
Recipe by Fiesta Friday at