The Best Grilled Vegetable Salad (with Dill Yogurt Dressing) -

The Best Grilled Vegetable Salad (with Dill Yogurt Dressing)

Course: Salad, Side Dish

Cuisine: American, Canadian

Diet: Vegetarian

Keyword: grilled, salad, vegetables

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 254kcal

Hold onto summer! Learn how to make a vibrant, smoky Grilled Vegetable Salad tossed in a creamy, homemade Dill Yogurt Dressing.

Print Recipe

US Customary - Metric

Equipment

Ingredients

The Vegetables

1 whole sweet corn on the cob shucked and uncooked
½ head flat cabbage or round cabbage
1 whole radicchio outer leafs removed, halved, lengthwise
2 whole endives outer leafs removed, halved lengthwise
1 medium sweet long pepper (or bell pepper), red halved lengthwise, deseeded
1 medium sweet long pepper (or bell pepper), orange halved lengthwise, deseeded
1 medium sweet long pepper (or bell pepper), yellow halved lengthwise, deseeded
1 pint tri-color cherry tomatoes skewered on bamboo sticks

The Garlic-Oil Marinade

2 teaspoon garlic minced
½ teaspoon sea salt
½ cup extra virgin olive oil

The Dill Yogurt Dressing

1 Tablespoon fresh dill weed, roughly chopped or 1/2 Tablespoon dried
1 cup icelandic style plain yogurt or plain Greek yogurt
⅛ cup honey
¼ cup lemon juice
½ teaspoon sea or kosher salt
¼ teaspoon chicken bouillon powder optional

Get Recipe Ingredients

Instructions

Prep and Marinate: Preheat your BBQ to 450°F (232°C) or high heat. In a small bowl, combine the minced garlic, sea salt, and extra virgin olive oil. Using a silicone brush, generously coat the cut sides of the corn, cabbage, endives, radicchio, peppers, and tomatoes with the marinade.
Grill the Vegetables: Place the Vegetables brushed-side down on the hot grill. Leave the lid open and grill for 3 to 5 minutes until slightly charred. Brush the uncharred sides with the remaining marinade, flip, and grill the other side. Remove all vegetables (except the corn) and set aside to cool slightly.
Finish the Corn: Continue turning and grilling the corn until it is fully cooked and tender (about 10 minutes total). Set aside to cool.
Mix the Dressing: In a small bowl, whisk together the fresh dill, Icelandic yogurt, honey, lemon juice, sea salt, and chicken bouillon powder until perfectly smooth.
Assemble and Serve: Slice the grilled cabbage, peppers, radicchio, and endives into strips and layer them into a large serving dish. Slide the tomatoes off their skewers and scatter them on top. Cut the kernels off the corn cob and sprinkle them over the dish. 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.

Video

Notes

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.

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!

Nutrition