Grilled Summer Veggie Bliss (Seriously, You Have to Try This!)

Name: Grilled Summer Vegetable Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 medium eggplant; 3 ears corn; 2 medium zucchini; 2 small or one medium summer squash; 1 whole red onion; 1 bunch asparagus; 1 red pepper; ¼ cup herb infused oil, for grilling; 2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties); ¼ cup fresh basil leaves, cut into a thin chiffonade; 4 ounces Gorgonzola or blue cheese, cVanilla Extract (Alcohol-Free)bled; ¼ cup herb infused oil; Zest of half a lemon; Juice from one lemon (1/4 cup); 1 teaspoon Dijon mustard; ½ teaspoon salt; Few grinds black pepper

Okay, so ever had that moment when you’re like, “What the heck do I do with all this summer produce?” Yeah, I hit that wall last week. My kitchen was like a colorful produce explosion, and I thought, “Time to grill it all!” Enter my Grilled Summer Vegetable Salad. It’s a veggie party on a plate, and trust me, it makes your taste buds dance like nobody’s watching. 🎉

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture this: I’m at the grocery store, dodging people and trying not to knock over a pyramid of avocados. I grab a medium eggplant — it’s like the star of this whole vibe. Then I’m loading up on corn (3 ears, baby!), zucchini, and summer squash, because we need ALL the colors. Don’t forget the red onion (that’s a must), fresh basil (because I’m obsessed), and Gorgonzola. Just a little bit of that blue cheese magic.

Oh, and herb-infused oil? Get it. Like, yesterday. I found a thyme-infused one that practically sang to me. 😍 Add in the tomatoes (grape, cherry, or whatever you fancy), lemon juice, Dijon mustard, and you’re pretty much ready to rock.

So Here’s Why I Make This Constantly

Okay, real talk, this recipe is special because my mom used to make something like it during summer BBQs when I was a kid. I remember the smell of veggies sizzling on the grill and the excitement of piling everything into a huge bowl. I’d sneak bites (and sometimes get busted) while waiting for everything to cool down. It felt like sunshine on a plate. Now, every time I make this salad, I think of her, and it just brings all the good vibes back. Plus, it’s super easy to throw together. I mean, who doesn’t love a good salad that’s basically a celebration of summer?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the kicker: salting the eggplant. Seriously, don’t skip this step! It draws out all the bitterness, and the grill marks? 🤤 Chef’s kiss. Just slice it up, salt it like you mean it, and let it hang out for a bit while you prep the other veggies. You’ll thank me later.

Don’t Mess This Up (My Top Tips)

1. Watch Your Timing: The corn and onions take longer to grill, while asparagus is like, “I’m ready in a flash!” So, keep an eye on things.
2. Don’t Overcrowd the Grill: If you pile everything on top of each other, it’s gonna turn into a soggy mess. Nobody wants that. Just give ‘em space to breathe!
3. Taste As You Go: Seriously, don’t be shy. Grab a piece and see if it needs more seasoning. You’re the boss here!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which I doubt because it’s THAT good), just toss it all in an airtight container. It’ll hang out in the fridge for about 3 days. Just don’t go heating it up in the microwave — it’s definitely more of a fresh vibe.

If You Liked This, You’ll Probably Like These Too

If you’re all about the veggie life, you should totally check out my roasted sweet potato tacos or the zesty quinoa salad. Both are super fresh and packed with flavor!

Alright, so what do you think? Are you ready to fire up that grill and get your summer veggie groove on? Let me know if you try it — I wanna hear about it! 🥗🔥

Grilled Summer Vegetable Salad

Flavor-packed Grilled Summer Vegetable Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Category: Dinner

Yield: 8 servings servings

Ingredients

1 medium eggplant

3 ears corn

2 medium zucchini

2 small or one medium summer squash

1 whole red onion

1 bunch asparagus

1 red pepper

¼ cup herb infused oil, for grilling

2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties)

¼ cup fresh basil leaves, cut into a thin chiffonade

4 ounces Gorgonzola or blue cheese, cVanilla Extract (Alcohol-Free)bled

¼ cup herb infused oil

Zest of half a lemon

Juice from one lemon (1/4 cup)

1 teaspoon Dijon mustard

½ teaspoon salt

Few grinds black pepper

Instructions

Heat grill to the hottest temperature.
Cut ends from eggplant and cut lengthwise into three or four thick slices. Shave the skin off the two outside pieces so the flesh will get grill marks. Lay the slices on your board or plate and salt both sides liberally. This will draw out the bitterness.
While the eggplant sits, prepare the other vegetables.
Husk the corn and place on a tray.
Cut the ends off the zucchini and summer squash then cut in half lengthwise. Place on tray with corn.
Cut the top off the red onion but leave the root attached. Cut it in quarters, leaving root attached to each quarter. This will help keep it together while grilling. Place on tray with other vegetables.
Cut the tough ends off the asparagus and place spears on tray with vegetables.
Cut the red pepper in half. Remove core and seeds and place the two halves on tray with vegetables.
Rinse and dry eggplant and add to tray with other vegetables.
Brush all of the vegetables on all sides with your choice of infused oils. (We found that the Hot Hungarian Paprika infused oil went very well with the corn. The thyme infused oil or the mixed spice infused oil goes well with the other vegetables.)
Once all of the vegetables are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side. Depending on your grill, the time to cook will vary but different vegetables will take different amounts of time. The corn and onions took the longest and the asparagus took the least. Just remove back to the platter once each is grilled.
Cut each vegetable into bite sized pieces and place in a large bowl. With a sharp knife or a corn stripper tool (like this one), remove kernels and place in bowl.
Cut all of the tomatoes in half and add to the bowl.
Make the dressing by combining all ingredients and add to bowl along with the fresh basil. Toss until combined.
Top with the cheese and serve.