Chargrilled Harvest Salad with Tangy Chevre

There’s an undeniable magic that happens when food meets the open flame of a grill. The high heat transforms ingredients, imparting a distinct, slightly charred and subtly smoky flavor that simply cannot be replicated by other cooking methods. This unique taste elevates everything, from succulent meats to sweet fruits, and especially garden-fresh vegetables. When you grill, you don’t just cook; you infuse your food with an authentic, irresistible outdoorsy charm.

Our Grilled Vegetable Salad with Goat Cheese is a shining testament to this culinary alchemy. Often, everyday vegetables like zucchini, summer squash, mushrooms, and red onions might seem rather unassuming on their own. However, when these humble ingredients are bathed in a vibrant, herbaceous marinade and then kissed by the grill’s intense heat, something truly extraordinary occurs. Their natural sugars caramelize, their textures soften just enough to retain a pleasant bite, and their inherent flavors deepen, becoming incredibly rich and satisfying. What starts as a simple collection of vegetables evolves into a dish bursting with such profound taste that it might just surprise you!

It’s important to set expectations for this unique “salad.” Forget about delicate crisp lettuce leaves or peppery arugula; this creation is a celebration of warm, smoky grilled vegetables generously topped with creamy, tangy goat cheese. It defies traditional salad definitions by being wonderfully adaptable – you can savor it warm straight off the grill, at room temperature, or even chilled, making it a perfect dish for any occasion or preference. Its robust flavors and hearty texture ensure it stands out from your typical leafy greens.

The versatility of this grilled vegetable salad is one of its greatest assets. It shines beautifully as a vibrant side dish, complementing an array of main courses such as grilled chicken, fish, or steak. For those seeking a lighter yet supremely satisfying option, pair it with some warm, crusty bread to create a delightful summer lunch or a relaxed dinner. And if you do crave a touch of green, consider tossing the warm grilled vegetables with a handful of fresh arugula and perhaps a light drizzle of the leftover marinade for an added layer of peppery freshness and moisture. This simple addition introduces another dimension of texture and flavor, elevating the dish even further.

Make this summer the season you elevate your grilling game by adding this spectacular Grilled Vegetable Salad with Goat Cheese to your repertoire. The primary ingredients — zucchini, summer squash, mushrooms, and red onions — are not only widely available at your local grocery store or farmers’ market, but they are also wonderfully affordable. Beyond its delicious taste, this salad is a nutritional powerhouse. It’s naturally low in carbohydrates and calories, yet it’s packed with an abundance of essential vitamins, minerals, and dietary fiber. It’s a truly wholesome dish that allows you to enjoy decadent flavors without any guilt. Prepare to fall in love with its simplicity, health benefits, and incredible taste!

While you’re exploring the delightful world of grilled cuisine, don’t miss out on other fantastic recipes. Be sure to try our Grilled Peach Salad with Burrata for a sweet and savory experience. And for an unforgettable dessert, serve up some luscious Grilled Pineapple alongside a scoop of vanilla ice cream, generously drizzled with our Best Ever Warm Caramel Sauce. These recipes are perfect for rounding out any summer meal.

Mastering Your Easy Grilled Vegetable Salad

Crafting this delicious Grilled Vegetable Salad is remarkably straightforward, offering flexibility to suit your grilling style. There are two primary, equally easy methods for achieving perfectly cooked vegetables, allowing you to choose what best fits your equipment and preference.

Two Convenient Grilling Methods: Whether you prefer the simplicity of a grill basket or the classic appeal of skewers, this recipe has you covered. The instructions detail both approaches, ensuring you can confidently grill your vegetables to tender perfection. A grill basket is excellent for smaller pieces and preventing items from falling through the grates, while skewers offer a beautiful presentation and easy flipping for larger cuts.

The Secret is in the Flavorful Marinade: The heart of this grilled vegetable salad lies in its exquisite marinade, which doubles as a dressing. It’s a beautifully balanced red wine vinaigrette, elevated with finely chopped fresh herbs like rosemary and parsley, aromatic minced garlic, a hint of heat from red pepper flakes, and a bright, zesty kick from fresh lemon juice and zest. This dynamic blend infuses the vegetables with layers of flavor, ensuring every bite is sensational. You can whisk this marinade together in minutes and set it aside while you prepare your vegetables – slicing zucchini and summer squash into uniform half-moons and halving your mushrooms. For a complementary meal, this marinade is similar to our chicken thigh marinade, making it easy to prepare some chicken alongside your veggies!

Prepare Ahead for Ultimate Convenience: One of the best features of this recipe is its excellent make-ahead potential. After preparing your vegetables, simply combine them with the flavorful marinade in a large zip-top bag or a spacious mixing bowl. Allow the vegetables to marinate for at least 30 minutes to absorb the delightful flavors, or for even deeper infusion, let them rest in the refrigerator for up to three hours. This foresight means that when it’s time to eat, all that’s left is the quick and satisfying grilling process, making weeknight dinners or impromptu gatherings a breeze.

Effortless Assembly for a Stunning Dish: Once your vegetables are perfectly marinated, the final steps are incredibly simple. Just choose your preferred grilling method – be it the grill basket or skewers – and fire up your grill. Cook the vegetables until they are beautifully tender with enticing char marks, signaling their readiness. Then, gracefully slide the grilled bounty into a serving bowl, sprinkle generously with crumbled goat cheese for a creamy, tangy finish, and add a final drizzle of the reserved marinade to enhance all the vibrant flavors. Garnish with a bit more fresh parsley, and prepare to impress!

FAQs

Customize Your Grilled Vegetable Salad

• Effortless Marinade Shortcuts: For those busy days when time is of the essence, you can easily streamline the marinade process. Instead of preparing the homemade marinade from scratch, feel free to use a high-quality store-bought balsamic vinaigrette or Italian dressing. Just ensure it’s a brand you love, as its flavor will be central to the salad. This simple swap saves time without sacrificing taste, allowing you to get delicious grilled vegetables on the table even faster.
• Expand Your Vegetable Horizons: This recipe is incredibly adaptable, inviting you to experiment with a wide array of your favorite vegetables. Don’t limit yourself to just zucchini and squash! Consider incorporating vibrant bell peppers (sliced into thick strips), tender asparagus spears, crisp green beans, hearty Brussels sprouts (halved), or substantial eggplant slices. Each vegetable will bring its unique texture and flavor profile, creating new and exciting variations of this classic dish. Just adjust grilling times as needed for different densities.
• Transform into a Hearty Vegetarian Meal: To elevate this side dish into a robust and satisfying main course for vegetarians, simply add canned beans to the mix. Rinsed and thoroughly drained garbanzo beans (chickpeas) or cannellini beans work wonderfully, providing a significant boost of protein and fiber. Toss them in with the grilled vegetables and marinade for a complete and nourishing meal.
• Vegan-Friendly Option: Creating a delicious vegan version is straightforward: simply omit the goat cheese. The marinated and grilled vegetables are flavorful enough to stand on their own as a fantastic plant-based dish. You might also explore vegan cheese alternatives or a sprinkle of nutritional yeast for a cheesy umami flavor.
• Explore Different Cheese Pairings: While goat cheese offers a delightful tang, feel free to switch things up with other cheeses to suit your preference. Crumbled feta cheese provides a salty, briny kick, sharp aged provolone offers a bolder, nuttier profile, and fresh mozzarella (torn or diced) introduces a milder, creamier texture. Shredded Parmesan cheese can also add a savory depth. For another fantastic grilled cheese experience, don’t forget to try our Grilled Halloumi Kebabs!
• Oven Roasting as an Alternative: If grilling isn’t an option due to weather or preference, you can achieve wonderfully tender and flavorful vegetables by roasting them in your oven. Simply arrange your marinated vegetables on a baking sheet and roast at 425°F (220°C) for approximately 15 to 20 minutes, or until they are tender and lightly browned, with deliciously caramelized edges. For an even quicker stove-top alternative, try these lovely sautéed summer squash and zucchini ribbons, which come together in a skillet in just 15 minutes!
• Create a Deconstructed Panzanella Salad: For a delightful twist, transform your grilled vegetables into a Panzanella salad. Simply add chunks of crispy, toasted bread – ideally made from our homemade croutons – to the warm grilled vegetables. The bread will soak up the delicious marinade and vegetable juices, creating a hearty and irresistible Italian-inspired bread salad that’s perfect for summer.

Make Ahead Ideas

Preparing this grilled vegetable salad can be incredibly efficient with a few make-ahead steps. You can chop and prepare the zucchini, summer squash, and mushrooms up to a full day in advance. Once the vegetables are prepped, whisk together the flavorful marinade. Combine the prepared vegetables and marinade in a large airtight container or a zip-top bag and refrigerate. This allows the flavors to meld beautifully, ensuring your vegetables are perfectly infused and ready for the grill whenever you are, significantly reducing your active cooking time on the day of serving.

Storage & Reheating Tips

This grilled vegetable salad holds up beautifully as leftovers, making it an excellent choice for meal prep or enjoying over several days. To store, simply transfer any remaining salad to an airtight container and refrigerate promptly. It will stay fresh and delicious for up to 3 days. When you’re ready to enjoy it again, you have options: gently reheat portions in the microwave until just warm, or, for a refreshing twist, savor it cold straight from the refrigerator. The flavors often deepen overnight, making cold leftovers surprisingly delightful!

Discover Your Free Meal Plan

Looking for organized, healthy meal ideas that incorporate delicious recipes like this one? Dive into our curated weekly meal plans! Check out our Meal Plan #26 or Meal Plan #88 for inspiration. Each plan thoughtfully includes a wholesome recipe for every weekday, along with a perfectly categorized grocery list to simplify your shopping. Let us take the stress out of meal planning for you this week! We regularly update our collection with new and exciting meal plans to keep your kitchen fresh.

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Recipe

Grilled Vegetable Salad with Goat Cheese

5 from 3 votes

By
Rachel Gurk

Prep Time:
15 minutes mins

Cook Time:
10 minutes mins

Additional Time (Marinating):
30 minutes mins

Total Time:
55 minutes mins

Servings:
8 servings

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Print Recipe

This delightful grilled vegetable salad showcases tender marinated zucchini, sweet summer squash, savory mushrooms, and subtly charred red onions, all grilled to smoky perfection. It’s elegantly finished with a scattering of tangy goat cheese, creating a harmonious blend of flavors and textures. Perfect as a standalone light summer entrée, a wholesome side dish for any meal, or an impressive contribution to your next gathering.

Equipment You’ll Need

• Grill Tongs
• Non-Stick Grill Wok (11 x 11 inch grill basket)
• Bamboo Skewers (12-inch, soaked)
• Large Zip-Top Bag or Mixing Bowl
• Outdoor Grill or Indoor Grill Pan

Ingredients for the Perfect Grilled Vegetable Salad

For the Flavorful Marinade:

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  3 cloves garlic, freshly minced
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  1 tablespoon chopped fresh rosemary
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  ¼ cup chopped fresh parsley (reserve a little for garnishing)
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  1 teaspoon lemon zest
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  ¼ cup fresh lemon juice (from approximately 1 lemon)
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  ¼ cup red wine vinegar
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  ½ cup extra virgin olive oil
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  ½ teaspoon red pepper flakes, or adjust to your preferred spice level
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  Salt and freshly ground black pepper, to taste

For the Vibrant Salad:

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  2 medium zucchini, cut into uniform 1-inch half moons (approximately 16 oz. total)
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  3 medium summer squash, cut into uniform 1-inch half moons (approximately 32 oz. total)
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  8 ounces cremini or button mushrooms, stems trimmed and halved
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  1 large red onion, unpeeled and halved from top to bottom (specific cutting instructions below for grill basket vs. skewers)
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  4 oz. fresh goat cheese (chevre), crumbled

Step-by-Step Instructions

Method 1: Grilling with a Grill Basket

• Prepare the Marinade: In a medium bowl, whisk together the minced garlic, chopped fresh rosemary, ¼ cup chopped fresh parsley, lemon zest, lemon juice, red wine vinegar, olive oil, and red pepper flakes. Season generously with salt and freshly ground black pepper to taste. Set aside.
• Marinate the Vegetables: Place the cut zucchini, summer squash, and halved mushrooms into a large zip-top bag or a spacious mixing bowl. Pour the prepared marinade over the vegetables, ensuring they are thoroughly coated. Seal the bag (or cover the bowl) and refrigerate for at least 30 minutes, or for up to 3 hours, allowing the flavors to deeply penetrate.
• Preheat the Grill: Preheat your outdoor grill to a high temperature, aiming for approximately 500°F (260°C). Ensure your grill basket is clean and lightly oiled to prevent sticking.
• Grill the Red Onion: Carefully peel the red onion halves and cut them into thin, vertical slices (about ¼ inch thick). Place these sliced onions directly into the grill basket. Grill for about 5 minutes until they begin to soften and develop some char. While the onions cook, remove the remaining vegetables from their marinade, reserving the excess marinade for later use. Add the marinated zucchini, squash, and mushrooms to the grill basket with the onions. Continue to grill for another 8 to 10 minutes, tossing the vegetables occasionally with tongs, until they are all tender-crisp and beautifully charred. Once cooked, carefully transfer the hot grilled vegetables to a large serving bowl.
• Season and Serve: Taste the grilled vegetables and adjust seasoning with additional salt and pepper as needed. For an extra boost of flavor and moisture, drizzle a little of the reserved marinade over the warm salad. Finally, generously sprinkle the crumbled goat cheese over the top and garnish with fresh parsley before serving immediately.

Method 2: Grilling with Skewers

• Prepare the Marinade: As with the grill basket method, whisk together the minced garlic, chopped fresh rosemary, ¼ cup chopped fresh parsley, lemon zest, lemon juice, red wine vinegar, olive oil, and red pepper flakes in a medium bowl. Season with salt and pepper.
• Marinate the Vegetables: Combine the cut zucchini, summer squash, and halved mushrooms in a large zip-top bag or bowl, pouring the marinade over them. Seal and refrigerate for 30 minutes to 3 hours.
• Prepare Skewers: While the vegetables marinate, soak 8 to 10 wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
• Preheat Grill & Grill Onion Halves: Preheat your grill to high (around 500°F/260°C). Place the unpeeled red onion halves directly onto the hot grill grates. Grill for 10 to 15 minutes, turning occasionally, until they are tender and beautifully charred. Once cooked, transfer the onions to a bowl, cover with plastic wrap, and let them steam for a few minutes; this makes them easier to peel and slice.
• Assemble & Grill Skewers: Remove the marinated vegetables from the marinade (reserving the marinade). Thread the zucchini, summer squash, and mushrooms onto the soaked skewers, alternating for visual appeal. Place the skewers on the hot grill and cook for 4 to 5 minutes per side, or until the vegetables are tender and have attractive grill marks.
• Combine & Finish: Once the onions have steamed, peel them and slice into bite-sized pieces. Remove the cooked vegetables from the skewers and transfer them to a large serving bowl. Add the sliced grilled onions to the bowl. Toss everything gently. Taste and season with additional salt, pepper, and a drizzle of the reserved marinade if desired for extra zest.
• Final Touches: Sprinkle the crumbled goat cheese over the finished grilled vegetable salad, garnish with fresh parsley, and serve warm.

Helpful Recipe Notes & Variations

• Versatile Vegetable Options: Feel free to customize this salad with other grill-friendly vegetables. Excellent additions include bell peppers (sliced), broccoli florets, asparagus spears, green beans, halved Brussels sprouts, or eggplant rounds. Adjust grilling times according to the vegetable’s density.
• Make it a Complete Vegetarian Meal: To transform this into a hearty main course, simply add a can of rinsed and drained beans, such as garbanzo (chickpeas) or cannellini beans, to the warm grilled vegetables. They absorb the marinade beautifully and add significant protein.
• Cheese Alternatives: Experiment with different cheeses! Crumbled feta offers a briny flavor, fresh mozzarella (torn into pieces) provides a mild creaminess, while shredded sharp aged provolone or Parmesan can add a savory depth.
• Oven Roasting Method: If outdoor grilling isn’t an option, you can roast the marinated vegetables in your oven. Spread them on a baking sheet and bake at 425°F (220°C) for 15 to 20 minutes, or until tender and lightly charred around the edges. This still yields wonderful flavor!
• Sautéed Quick Fix: For a super-speedy preparation without an oven or grill, consider making delightful sautéed summer squash and zucchini ribbons in a skillet. They’re ready in just 15 minutes!
• Deconstructed Panzanella: Add a rustic touch by tossing the grilled vegetables with cubes of stale bread to create a deconstructed Panzanella salad. The bread will soak up the flavorful juices, making it incredibly satisfying.

Recipe Video Tutorial

Nutritional Information (per serving)

Calories: 203kcal,
Carbohydrates: 9g,
Protein: 6g,
Fat: 17g,
Saturated Fat: 4g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 11g,
Cholesterol: 7mg,
Sodium: 65mg,
Potassium: 589mg,
Fiber: 3g,
Sugar: 5g,
Vitamin A: 690IU,
Vitamin C: 37mg,
Calcium: 57mg,
Iron: 1mg

Please note: Nutrition information is provided as an estimate based on ingredients and preparation methods. It should be used as an approximation and can vary.

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