592 Enjoy this grilled vegetable salad on another level of yum! Warm off the grill or at room temperature paired with homemade zesty dill yogurt dressing. Healthy, quick and so easy to make! 
In denial that summer weather is coming to a close real fast? Yeah, me too!! That doesn’t mean you should stop barbecuing now! If you’re looking for a way to consume your garden vegetables before the season is over, try my grilled vegetable salad on its own or as a side. The natural sweetness that is brought out after grilling them is so delicious! I mean, LOOK at it! The rainbow of colours is undeniably a showstopper! No? Just me? ok…moving on. 
*Good To Know*
- Can I grill the vegetables in the oven? If you don’t have a barbecue, you can absolutely grill the vegetables in the oven by using the high broil feature.
- How do I know when my vegetables are done? This recipe is flexible and I would say, grill your vegetable according to preference. Use my steps as a guideline but adjust your grill time depending how cooked you prefer your vegetables to be. Having said that, since this is a vegetable salad, I recommend to grill the vegetables just enough to have some char but to retain crispness on them (with exception of corn).
- Why use Icelandic style yogurt? Icelandic yogurt (also known as skyr) is similar to greek yogurt. However, the difference is that only skim milk is used to make it and it is strained more often resulting in a creamier taste with more protein than greek yogurt. Another benefit? It’s thick enough that even after adding the ingredients for the dressing, it is still thicker than if regular plain yogurt was used. If you can’t find icelandic yogurt in your local grocery store, substitute with greek yogurt.
- What’s the easiest way to cut the corn off the cob? To cut corn off the cob: inside a large bowl, place a small bowl or empty food can upside down. Hold pointed end of the cob with a paper towel (with the flat, picked end set on top of the small bowl or can.) Use a sharp knife to slice down along the cob to remove the cooked kernels. Repeat this until all of the kernels are removed off the cob. The result is a no mess, easy to scoop corn in the bowl.
- Can I use other salad dressings? There’s no wrong answer to this. My suggestion for other dressings: Lemon-garlic with olive oil and salt & pepper, balsamic vinegar with olive oil and salt & pepper or sherry vinegar with olive oil and salt & pepper. Add some crumbled feta cheese or sprinkle chilli flakes for a little heat.
There are days where I crave an all vegetable dish sans meat. Lettuce, spinach or kale can only go so far before I get tired of the same salad dressed in different ways. Ding! Why not grill veggies and turn these into a salad? It was either going to be super delicious or turn into a complete fail. Luckily, it was yummy! Oh and if you’d rather stick to your meatarian diet I’ve got you covered with my Teriyaki Sesame Beef skewers or my Lemongrass Pork skewers.
Ingredients for grilled vegetable salad:
- Corn – sweet corn on the cob is recommended. Take advantage of this local vegetable while it’s still available.
- Flat cabbage – round cabbage works too if you can’t find flat cabbage. They’re both similar in flavour and the texture works well for grilling.
- Radicchio – if you’re not a fan of the slight bitterness, substitute it for another vegetable such as red cabbage.
- Endives – also a bitter vegetable only when raw. Unlike raddichio, when cooked, endives are sweet and nutty in flavour. Highly recommend!
- Long Sweet Pepper – I used red, orange and yellow for its beautiful variety of colours. Substitute with Bell peppers if you can’t find the long variety. Works just as well!
- Tri-colour Cherry Tomatoes – I find the multi colour variety have more flavour packed in them. Use red cherry tomatoes if you can’t find the tri-colour version.
- Marinade for grilling – minced garlic, sea or kosher salt, extra virgin olive oil.
- Dressing – fresh dill (or dried), icelandic (or greek) plain yogurt, honey, chicken bouillon powder, lemon juice and sea or kosher salt.
Alternative vegetables you can grill
- Zucchini – yellow or green work well for this recipe. Since it’s a form of squash, grill time for this will be minimal to retain it’s texture and not have it turn too soft (approx. 2 minutes on each side).
- Red Onion – one of my favourite vegetables to grill. Grilling the onion makes it extra sweet and flavourful.
- Eggplant – an excellent vegetable that grills in the same manner as the zucchini (plus, the beautiful grill marks make it look even more appetizing)
- Broccolini – the sister to Broccoli. It’s a smaller but longer vegetable and tastes more crunchy but not as dense as the broccoli. With some char, oh baby, flavour town galore!
You get the idea! The variety of vegetables you use is endless. Just be mindful of cook time required for the type of vegetables you use and how crunchy you want these to be.
Grilled Vegetable Salad
Enjoy this grilled vegetable salad on another level of yum! Warm off the grill or at room temperature paired with homemade zesty dill yogurt dressing. Healthy, quick and so easy to make!
Print Pin Rate Yields: 6
Ingredients
Vegetables
- 1 whole sweet corn on the cob, shucked, uncooked
- ½ head flat cabbage
- 1 whole radicchio, outer leafs removed, halved, lengthwise
- 2 whole endives, outer leafs removed, halved lengthwise
- 1 medium sweet long (or regular bell) red pepper, halved lengthwise, deseeded
- 1 medium sweet long (or regular bell) orange pepper, halved lengthwise, deseeded
- 1 medium sweet long (or regular bell) yellow pepper, halved lengthwise, deseeded
- 1 pint tri-color cherry tomatoes
Marinade
- 2 teaspoon garlic, minced
- ½ teaspoon sea salt
- ½ cup extra virgin olive oil
Dressing
- 1 tablespoon fresh dill weed, roughly chopped, or 1/2 tablespoon dried dill weed
- 1 cup icelandic style plain yogurt (0% M.F.), or plain greek yogurt
- ⅛ cup honey
- ¼ cup lemon juice
- ½ teaspoon sea or kosher salt
INSTRUCTIONS
- Pre-heat Bbq to 450°F (232°C) or high heat.
- Shuck uncooked corn. Remove outer leafs for radicchio and endives, then cut in half lengthwise. Remove outer leafs for flat cabbage head and cut in half (only use 1/2). Rinse red, orange and yellow pepper then cut in half lengthwise, remove stem and seeds. Rinse cherry tomatoes and skewer onto bamboo or wood skewers. (1 pint will make about 4 skewers). Set all vegetables aside.
- In a small mixing bowl combine minced garlic, sea salt and olive oil.
- Use a silicone brush to brush on garlic-oil marinade on the cut side of each vegetable in the following order: – corn, cabbage, endives, radicchio, pepper, tomatoesPlace brushed side, faced down on the grill. Leave Bbq lid open and grill vegetables for approx. 3 to 5 minutes or until vegetables are slightly charred. Repeat this step for unbrushed side. Set vegetables aside to cool slightly.
- For the corn, continue to brush, turn and grill until corn is fully cooked (approx. 10 minutes). Set aside to cool.
- In a small bowl, mix together dill, yogurt, honey, chicken bouillon powder, lemon juice and sea salt.
- Slice cabbage, peppers, raddichio and endives into strips and layer into a 9 x 13" bake dish. Remove tomatoes from skewers and layer on top of sliced vegetables. Cut corn (see 'good to know' section for tips) and sprinkle over sliced vegetables.
- Drizzle 3 tablespoons of dill yogurt dressing over veggie salad and mix. Add more if desired. Garnish with a little fresh dill and enjoy while warm (or at room temperature if preferred).
Equipment
Tips
Can I grill the vegetables in the oven? If you don’t have a barbecue, you can absolutely grill the vegetables in the oven by using the high broil feature. How do I know when my vegetables are done? This recipe is flexible and I would say, grill your vegetable according to preference. Use my steps as a guideline but adjust your grill time depending how cooked you prefer your vegetables to be. Having said that, since this is a vegetable salad, I recommend to grill the vegetables just enough to have some char but to retain crispness on them (with exception of corn). Why use Icelandic style yogurt? Icelandic yogurt (also known as skyr) is similar to greek yogurt. However, the difference is that only skim milk is used to make it and it is strained more often resulting in a creamier taste with more protein than greek yogurt. Another benefit? It’s thick enough that even after adding the ingredients for the dressing, it is still thicker than if regular plain yogurt was used. If you can’t find icelandic yogurt in your local grocery store, substitute with greek yogurt. What’s the easiest way to cut the corn off the cob? To cut corn off the cob: inside a large bowl place a small bowl or empty food can, upside down. Hold pointed end of the cob with a paper towel (with the flat, picked end set on top of the small bowl or can.) Use a sharp knife to slice down along the cob to remove the cooked kernels. Repeat this until all of the kernels are removed off the cob. The result is a no mess, easy to scoop corn in the bowl. Can I use other salad dressings? There’s no wrong answer to this. My suggestion for other dressings: Lemon-garlic with olive oil and salt & pepper, balsamic vinegar with olive oil and salt & pepper or sherry vinegar with olive oil and salt & pepper. Add some crumbled feta cheese or sprinkle chilli flakes for a little heat.
Nutrition Facts
Grilled Vegetable Salad
Amount per Serving
Calories
256
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Cholesterol
2
mg
1
%
Sodium
427
mg
19
%
Potassium
484
mg
14
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
13
g
14
%
Protein
6
g
12
%
Vitamin A
1741
IU
35
%
Vitamin C
137
mg
166
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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