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Are you in denial that summer weather is coming to a close? Yeah, me too! But that absolutely doesn’t mean you should pack away your barbecue just yet.

If you are looking for a delicious, show-stopping way to use up the last of your summer garden vegetables, this Grilled Vegetable Salad is going to blow you away! Grilling vegetables brings out a delicious, smoky natural sweetness that completely transforms them. We are pairing this vibrant rainbow of veggies with a creamy, zesty, homemade Dill Yogurt Dressing.

You can serve this salad warm right off the grill or at room temperature for an easy, crowd-pleasing side dish! (Craving some meat to go with it? Pair this salad with my Teriyaki Sesame Beef Skewers or Lemongrass Pork Skewers!)

Why You’ll Love This Recipe

Nature’s Candy: Grilling mellows bitter greens like radicchio and endive into an earthy, smoky, mildly sweet flavour, while tomatoes, corn, pepper and cabbage become even sweeter as their natural sugars caramelize.
A Rainbow on a Plate: Between the tri-colour cherry tomatoes, bright yellow corn, and vibrant peppers, this salad is an absolute visual showstopper!
The Ultimate Creamy Dressing: By using Icelandic-style yogurt (Skyr) or a greek yogurt of your choice, the dressing stays incredibly thick, rich, and creamy without relying on heavy mayonnaise.

Alternative Vegetables You Can Grill

Zucchini – yellow or green- works well for this recipe. Since it’s a form of squash, grill time will be minimal to retain its texture and prevent it from turning too soft (approx. 2 minutes per 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 of broccoli. It’s a smaller but longer vegetable and tastes crunchier 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 the cooking time required for the vegetables you use and how crunchy you want them to be.

Ingredients You Will Need

Take advantage of the local summer produce while it is still available to build this vibrant salad!

For the Vegetables:

The Base: ½ head of flat cabbage (round cabbage works perfectly too), 1 whole radicchio, and 2 whole endives. Remove the outer leaves and halve them lengthwise.
The Sweet Crunch: 1 whole sweet corn on the cob (shucked and uncooked).
The Colours: 3 medium sweet long peppers or bell peppers in red, orange, and yellow (halved lengthwise and seeded), and 1 pint of tri-colour cherry tomatoes (skewered on bamboo or wood for easy grilling).

For the Garlic-Oil Marinade:

The Flavour: 2 teaspoons minced garlic and ½ teaspoon sea salt.
The Oil: ½ cup extra virgin olive oil.

For the Dill Yogurt Dressing:

The Creamy Base: 1 cup Icelandic-style plain yogurt (0% M.F.) or plain Greek yogurt.
The Zest & Sweetness: 1 Tablespoon roughly chopped fresh dill weed (or ½ Tablespoon dried dill), ¼ cup lemon juice, and ⅛ cup honey.
The Seasoning: ½ teaspoon sea or kosher salt and a dash of chicken bouillon powder for extra savoury depth.

How to Make Grilled Vegetable Salad

Phase 1: Prep and Marinate

Preheat your barbecue to 450°F (232°C) or high heat.
In a small mixing bowl, whisk together the minced garlic, sea salt, and extra virgin olive oil to create your grilling marinade.
Using a silicone brush, generously coat the cut sides of the corn, cabbage, endives, radicchio, sweet peppers, and skewered tomatoes with the garlic-oil marinade.

Phase 2: Grill to Perfection

Place the vegetables brushed-side down directly onto the hot grill. Leave the BBQ lid open and grill for 3 to 5 minutes just until they develop a beautiful, slight char.
Brush the tops with more marinade, flip, and grill the other side. Remove all vegetables (except the corn) and set aside to cool slightly.
Finish the Corn: Continue turning, brushing, and grilling the corn until it is fully cooked and tender (about 10 minutes total). Set aside to cool.

Phase 3: The Dill Yogurt Dressing

In a small bowl, whisk together the fresh dill, Icelandic yogurt, honey, chicken bouillon powder, lemon juice, and sea salt until completely smooth and creamy.

Phase 4: Assemble and Serve

Slice the grilled cabbage, peppers, radicchio, and endives into bite-sized strips and layer them beautifully into a large 9×13″ serving dish or dish of your choice.
Slide the cherry tomatoes off their skewers and scatter them over the dish.
Cut the grilled corn kernels off the cob and sprinkle them generously over the top.
Drizzle 3 tablespoons of the dill yogurt dressing over the salad, adding more to taste. Toss gently, garnish with extra fresh dill, and serve warm or at room temperature. Alternatively, serve the dressing on the side.

The Mess-Free Corn Hack: Cutting corn off the cob can be messy. Try this trick: Place a small bowl upside down inside a larger mixing bowl. Rest the flat end of the corn cob on top of the can, hold the top with a paper towel, and slice downward with a sharp knife. The kernels will fall right into the large bowl without scattering all over your counter!
Why Use Icelandic-Style Yogurt (Skyr)? Skyr is made with skim milk and strained extensively, making it even creamier and higher in protein than standard Greek yogurt. Because it is so naturally thick, it holds up beautifully when mixed with lemon juice and honey without turning into a watery mess.
Swap Your Veggies: This recipe is customizable! Try swapping in green zucchini, red onions, eggplant, or broccolini. Just adjust your grill time so they develop a nice char while retaining a crisp texture.

Complete the Summer BBQ Menu

Keep the grill fired up! Pair your gorgeous vegetable salad with these other Sweet2Savoury favourites for the ultimate summer feast:

Teriyaki Sesame Beef Skewers: Serve this salad alongside these sweet, savoury, and tender grilled beef skewers!
Lemongrass Pork Skewers: Add a burst of aromatic, citrusy flavour to your BBQ with these authentic Vietnamese-style pork skewers.

Frequently Asked Questions

Can I grill the vegetables in the oven?

Yes! If you do not have a barbecue, or if the summer weather has already passed, you can absolutely grill these vegetables indoors. Simply place them on a sheet pan and use your oven’s high broil feature to achieve a similar smoky char!

How do I know when my vegetables are done?

This is entirely up to your personal preference! Because this is a salad, I highly recommend grilling the vegetables just long enough to get some beautiful dark grill marks on the outside while still retaining a slight, fresh crispness on the inside (with the exception of the corn, which should be fully cooked).

Can I use other salad dressings?

Absolutely. If you don’t want a creamy yogurt dressing, a simple vinaigrette works beautifully. Try tossing the grilled veggies in a lemon-garlic olive oil dressing, or a sweet balsamic vinaigrette. Top it off with some crumbled feta cheese or chili flakes for some extra heat!