Best 9 Grilled Vegetable Salad With Fresh Herb Vinaigrette Recipes

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If you're looking for a light and refreshing salad that is packed with flavor, grilled vegetable salad with fresh herb vinaigrette is the perfect choice. This dish is made with a variety of grilled vegetables, such as zucchini, eggplant, peppers, and onions. The vegetables are then tossed with a tangy and flavorful vinaigrette made with fresh herbs, such as basil, oregano, and thyme. Grilled vegetable salad with fresh herb vinaigrette is a delicious and healthy meal that is perfect for summer gatherings or picnics.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  • Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  • Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  • Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  • Drizzle vinaigrette over the vegetable mixture and toss to coat.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES



Grilled Herb Vinaigrette with Grilled Vegetables image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

12 medium carrots, quartered lengthwise
11 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon ground cumin
2 red bell peppers, halved and seeded
1 teaspoon sweet paprika
2 large leeks, ends trimmed
14 to 16 sprigs flat-leaf parsley
1 jalapeno, seeded and halved
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1 medium orange, juiced
1 tablespoon Dijon mustard

Steps:

  • Preheat a grill to medium-high.
  • Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
  • Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
  • Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
  • Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
  • Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
  • Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
  • Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.

GRILLED SALAD WITH HERBED VINAIGRETTE



Grilled Salad with Herbed Vinaigrette image

Provided by Food Network Kitchen

Time 18m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons white wine vinegar
1 fillet anchovy, minced, optional
1 teaspoon Dijon mustard
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup roughly chopped parsley leaves
3 tablespoons chopped tarragon leaves
4 portobello mushrooms, stems removed and discarded
4 ripe plum tomatoes, halved
1 head romaine, quartered, root end attached

Steps:

  • Preheat an outdoor grill to medium heat.
  • Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Whisk in the parsley and tarragon and set aside.
  • Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper. Place the mushrooms on the grill smooth side down. Grill until juices collect in the cap and mushrooms soften, about 3 minutes. Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more. Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes. Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes.
  • Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates. Drizzle the vinaigrette over the salads and serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE



Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese image

Categories     Salad     Dairy     Leafy Green     Herb     Olive     Tomato     Vegetarian     Goat Cheese     Bell Pepper     Beet     Zucchini     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

3/4 olive oil
1/4 cup balsamic vinegar
1 large red onion,cut into 3/4-inch-thick rounds
12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise
3 small zucchini, each cut lengthwise into 4 slices
2 large red bell peppers, cut into 2-inch-wide strips
6 slices country-style-French bread
Additional olive oil
10 cups mixed baby greens
4 large tomatoes, sliced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh majoram
3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)
1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces)
3/4 cup brine-cured black olives (such as Kalamanta)

Steps:

  • Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
  • Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.

GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE



Grilled Vegetable Salad With Tarragon Vinaigrette image

My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!

Provided by Galley Wench

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb French haricots vert, trimmed (thin green beans)
1 1/2 lbs new potatoes, washed and cut in half
3 large zucchini, sliced lengthwise
2 large sweet onions, sliced 1/4 inch thick
1 large red pepper
1 large yellow pepper
3 (4 inch) portobello mushroom caps
olive oil (for basting)
1 head romaine lettuce, chopped (optonal)
salt
pepper
1 cup feta cheese, crumbled
3/4 cup chopped walnuts, toasted
1 sprig fresh tarragon
1/3 cup white wine vinegar
2 teaspoons whole grain mustard (to taste)
1 teaspoon Dijon mustard (to taste)
2 small shallots, diced
1/2 teaspoon garlic, minced
1 cup salad oil (I used red pepper infused olive oil)
2 tablespoons fresh tarragon, coarsely chopped (and muddled)
1 teaspoon lemon pepper (to taste)
1 pinch sugar (to taste)

Steps:

  • Chill salad plates.
  • VINAIGRETTE:.
  • Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
  • In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
  • BLANCH BEANS:.
  • Bring a large pot of salted water to a rapid boil.
  • Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
  • Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
  • Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
  • PREPARE VEGETABLES FOR GRILLING:.
  • Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
  • Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
  • To Grill Vegetables:.
  • Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
  • Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
  • Brush zucchini, onions, mushrooms and potatoes with olive oil.
  • Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
  • Remove from grill and cool slightly.
  • Cut vegetables into 1-inch pieces.
  • Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
  • Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
  • Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
  • Pass remaining dressing.

GRILLED VEGETABLE ANTIPASTI TRAY WITH HERB VINAIGRETTE



Grilled Vegetable Antipasti Tray With Herb Vinaigrette image

Make and share this Grilled Vegetable Antipasti Tray With Herb Vinaigrette recipe from Food.com.

Provided by jonesies

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces fingerling potatoes or 12 ounces new potatoes, small in size
8 ounces asparagus spears, fresh
6 -8 roma tomatoes, small and halved lengthwise
9 cups salad greens, torn
3 ounces hard salami, cut into thin strips
1 ounce parmesan cheese, shaved
1/3 cup olive oil
1/3 cup white wine vinegar
2 tablespoons shallots, finely chopped
2 tablespoons herbs, such as basil, oregano, parsley, etc, snipped
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground

Steps:

  • In a screw-top jar, combine the last 7 ingredients to make the herb vinaigrette. Cover and shake well.
  • Scrub potatoes thoroughly and cut in half lengthwise.
  • In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 10 minutes or until nearly tender.
  • Drain and rinse with cold water, drain again and set aside.
  • Meanwhile, wash asparagus spears and break off woody bases where spears snap easily.
  • In a medium skillet, cook asparagus, covered, in a small amount of boiling water for 3 minutes.
  • Drain and rinse with cold water, drain again.
  • For a charcoal grill, grill tomatoes, asparagus and potatoes in a grill wok or on the rack of an uncovered grill directly over medium coals, brushing occasionally with 1/4 cup of the herb vinaigarette.
  • Grill potatoes for 10 to 15 minutes or until just tender, gently tossing or turning occasionally.
  • Grill asparagus for 3 to 5 minutes or until just tender and browned, tossing or turning once.
  • Grill tomatoes, cut sides down, for 10 to 12 minutes or until softened and skin is charred.
  • (For gas grill, preheat grill, reduce heat to medium and proceed as stated above).
  • To serve, arrange greens on a large platter, arrange grilled veggies on top of salad greens.
  • Top with salami slices and shaved cheese.
  • Serve with remaining herb vinaigrette dressing.

Nutrition Facts : Calories 164.3, Fat 11.1, SaturatedFat 2.2, Cholesterol 5.7, Sodium 209.9, Carbohydrate 12.9, Fiber 3.2, Sugar 2.8, Protein 5

GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE



Grilled Vegetable Salad with Lemon-Mustard Vinaigrette image

Categories     Salad     Citrus     Garlic     Herb     Mustard     Onion     Tomato     Appetizer     Vegetarian     Asparagus     Corn     Zucchini     Grill     Grill/Barbecue     Healthy     Endive     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Vinaigrette
3 tablespoons red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Vegetables
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)

Steps:

  • For vinaigrette:
  • Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • For vegetables:
  • Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
  • Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
  • Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

GREEN SALAD WITH HERB VINAIGRETTE



Green Salad with Herb Vinaigrette image

My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

2/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 green onions, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dill weed
1/4 teaspoon pepper
6 cups torn mixed salad greens
6 medium tomatoes, cut into wedges
6 large fresh mushrooms, sliced

Steps:

  • In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

VINAIGRETTE VEGGIE SALAD



Vinaigrette Veggie Salad image

"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 medium cucumber, sliced
1 medium green pepper, cut into 1-inch strips
1 cup halved cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons canola oil
1 tablespoon white vinegar

Steps:

  • In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Choose fresh, seasonal vegetables. This will ensure the best flavor and texture in your salad.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Toss the vegetables in a little olive oil before grilling. This will help them brown and prevent them from sticking to the grill.
  • Grill the vegetables over medium heat. This will help them cook through without burning.
  • Let the vegetables cool slightly before adding them to the salad. This will help prevent the salad from becoming too warm.
  • Use a variety of fresh herbs in the vinaigrette. This will give the salad a complex and flavorful taste.
  • Taste the vinaigrette before adding it to the salad. Adjust the seasonings to your liking.
  • Serve the salad immediately. This is when it will be at its best.

Conclusion:

Grilled vegetable salad with fresh herb vinaigrette is a healthy, delicious, and refreshing dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a grilled vegetable salad that is sure to impress your friends and family.

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