IE 11 is not supported. For an optimal experience visit our site on another browser.

Grilled Vegetable Salad

Colorful grilled seasonal vegetables
Colorful grilled seasonal vegetables on ceramic plate viewed from above.istetiana / Getty Images
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

I love this recipe because it's an easy way to get delicious vegetables into your repertoire. Grilling is the fastest and tastiest way to cook vegetables.

Technique tip: Don't slice thinner than 1/4-inch and no thicker than 1/2-inch.

Swap option: Any vegetables works great here.


  • 1 red onion, sliced 1/2-inch thick
  • 1 sweet bell pepper (red, orange, or yellow, or a mix), seeded and left in large pieces
  • 2 small zucchinis, cut in half lengthwise
  • olive oil, as needed to coat for grilling
  • 2 tablespoons chopped fresh rosemary
  • salt and freshly ground black pepper
  • 1/2 cup torn basil leaves
  • 2 tablespoons good balsamic or sherry vinegar
  • 3 tablespoons good extra virgin olive oil
  • parmesan cheese wedge, for grating



Heat indoor grill pan over high heat.


Toss vegetables in large bowl with olive oil, fresh rosemary, salt and pepper.


Grill vegetables until well-marked on each side, using an empty sauté pan as a weight. Remove and let cool slightly. Chop into bite-sized pieces and return to bowl.


Toss with basil leaves. Sprinkle with vinegar. Add 3 tablespoons extra virgin olive oil if vegetables are dry. Season with salt and pepper. Add a generous grating of fresh parmesan cheese. Serve warm or room temperature.