Grilled Summer Vegetable Salad with Lemon Vinaigrette and Gorgonzola
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 1 large red onion, peeled and cut into 1.5-inch chunks
  • 3 bell peppers, cut into 1.5-inch pieces
  • 4 Tbsp olive oil, for grilling* (divided)
  • ¾ tsp salt, divided
  • black pepper, to taste
  • 3 ears corn, shucked
  • 2 medium zucchini, cut length-wise into 4 planks
  • 1 medium summer squash, cut length-wise into 4 planks
  • 1 bunch asparagus, woody ends trimmed
  • 2 cups grape tomatoes
  • ¼ cup fresh basil leaves, cut into a thin chiffonade
  • 2 oz (1/2 cup) gorgonzola or blue cheese, crumbled
Lemon Vinaigrette:
  • ¼ cup olive oil*
  • Zest of half a lemon
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • freshly ground black pepper, to taste
  1. Preheat grill to 450-500 degrees F.
  2. In a large bowl, combine the red onion and bell pepper. Drizzle with 2 tablespoons olive oil, ¼ teaspoon salt and black pepper, to taste. Toss well and transfer to a grill basket. Place on grill grates.
  3. Place corn on a grill rack, above the flame or away from direct heat. Allow to cook for 10 minutes with the peppers and onion, rotating once to avoid heavy charring, while prepping remaining vegetables.
  4. Place zucchini, squash, and asparagus on a large platter. Drizzle with remaining 2 tablespoons olive oil, ½ teaspoon salt and black pepper, to taste. Rotate the vegetables to coat in the oil and seasoning. Place zucchini and squash on the grill for 2-3 minutes before adding the asparagus. Add the tomatoes to the grill basket and toss contents to combine.
  5. Meanwhile, whisk together the vinaigrette ingredients; set aside.
  6. Remove corn after ~15-20 minutes total grilling over indirect heat source, along with the zucchini, squash, and asparagus which will require 8-12 minutes of cook time, turning once (asparagus will require less grill time).
  7. Carefully stand the corn up on one end and use a knife to cut kernels from the cob. Slice the zucchini, squash, and asparagus into 1 to 2-inch pieces. Place into a large bowl.
  8. Using heat pads, remove grill basket from the grill and transfer peppers, onion, and tomatoes to the bowl. Drizzle vinaigrette and basil over the top; gently toss to coat. Serve topped with gorgonzola or blue cheese.
*I used a basil-infused olive oil, but use what you have or like best

Recipe adapted from A Family Feast
Nutrition Information
Serving size: ~1½ cups Calories: 153 Fat: 10.2 Carbohydrates: 13.7 Sugar: 5.1 Sodium: 383 Fiber: 3.3 Protein: 4.0 Cholesterol: 5
Recipe by Prevention RD at