Foodie Friday – Grilled Summer Vegetable Salad

by Kathy


 (Note about picture:  I wish I had gotten a better picture of this dish before we ate it.  It was Father’s Day and the crew was most anxious to sit down and enjoy.  Trust me, it was so good!)

Seeing that it’s almost July 4th, I thought I would be able to post a recipe/picture of a dessert that we are having for the holiday.  I’m still needing to get into the kitchen to make it.  Perhaps I will post a picture later this week.  I’m serving a patriotic banana cream pie. Drooling already!

Since this is often a time that family and friends gather together to celebrate, I thought I would post a recipe that we had on Father’s Day.  We’re fans of grilled anything so this dish was hit with everyone around the table.  I hope you enjoy making it as much as I did!

Grilled Summer Vegetable Salad

Serves 8-10


  • 3 ears of corn, husked
  • 2 medium zucchini
  • 2 medium summer squash
  • 1 bunch of asparagus
  • 1 red onion
  • 1 red pepper
  • 2 lbs. of mixed cherry grapes (I used sunglow variety to give various colors to the dish)
  • 1/4 cup of fresh basil, snipped into small pieces; I also put in fresh rosemary and chives because I love herbs.
  • 4-6 oz. crumbled feta (you can also use goat cheese or blue cheese if you like)
  • Optional:  Red Skin Potatoes would really be great in this salad!!

For the Dressing:

  • 1/4 cup of herb infused olive oil (I get mine at a specialty olive oil store in town or you can find recipes easily on the internet)
  • 1/2 lemon; zested
  • 1/4 cup freshly sqeezed lemon (1 lemon)
  • 1 tsp. Dijon mustard
  • 1/2 tsp. coarse kosher salt
  • 1/4 tsp. freshly ground pepper
  • Optional:  I use 2-3 Tbsp. of white vinegar infused with peaches to add a little bit of sweetness to the salad


Heat grill to about 350 degrees.  I use a grill basket with a covered lid (found at Williams Sonoma) for my vegetables so that I can cut them up into pieces and toss them while they are cooking on the grill.  If you don’t have one of these, it is best to use a grill tray.   If you are using a grill tray, do not cut your vegetables into pieces,  Instead, cut the ends off the zucchini and squash and then cut them in half lengthwise.  Leave the corn on the cob.  Trim the tough ends of the asparagus spears.  Cut the red pepper in half, removing the core and seeds.  Brush the vegetables with olive oil. (Note:  I use herb infused olive oil; please note the olive oil listed above is for the dressing, not the brushing of the vegetables prior to grilling)  Place the vegetables on the grill tray to cook.  You will need to turn the vegetables as they cook.  How long to cook the vegetables depends on your grill and how it heats.  Corn and onions tend to take the longest to grill.  Asparagus takes the least.  As your vegetables are ready to remove from the grill, place them on a platter.  When all the vegetables are cooked, cut them (if you are not using a grill basket with lid) into bite size pieces and place them in a large serving bowl.  Cut the corn off the cob and place kernels into bowl as well.  Cut cherry tomatoes in half (I typically do not grill these) and add to vegetable bowl.  Pour dressing into bowl and toss well.  Top with cheese and serve.

I like serving this dish with grilled chicken and a loaf of warmed sour dough bread!  So delicious!

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