Grilled Vegetable Salad

Grilled Vegetable Salad

Use chef Sharone Hakman’s recipe for a new spin on a familiar salad.

5 col

Veggies such as asparagus, zucchini, squash, corn and more are grilled and then mixed with a delicious Chimichurri vinaigrette.

Grilled Vegetable Salad
Prep time: 10 minutes
Cook time: 5 minutes
Cost: $
Difficulty: Easy
Serves: 10

Salad Ingredients
1 bunch asparagus, trimmed
3 ears zucchini, cut in half lengthwise
3 ears yellow squash, cut in half lengthwise
3 red bell peppers
3 ears of corn
3 red onions, cut into 1-inch rings
3 tomatoes
1 bunch broccolini
Extra virgin olive oil

Vinaigrette Ingredients
12-15 red grapes
11⁄2 tablespoons balsamic vinegar
1⁄2 cup Chimichurri sauce


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  1. Preheat the grill to a high temperature.
  2. Coat all of the vegetables with extra virgin olive oil and a pinch of salt and pepper. Place all of the vegetables on the grill and cook for about 5 minutes, flipping each periodically. After the vegetables have cooked, remove them from the grill and place on a cutting board.
  3. Cut the grilled asparagus, zucchini, yellow squash, red bell peppers, red onions, tomatoes and broccolini into bite size pieces. Transfer everything into a large bowl.

Tip: To make cutting the zucchini easier, slice about a 1⁄4 inch off of the edge of the zucchini (lengthwise). This will help the zucchini sit flat when you cut it.

  1. Place each ear of corn into the bowl, one-by-one, holding one end with your hand. Carefully run the knife down the side of the corn from top to bottom, cutting the kernels off, directly into the bowl.
  2. To create the vinaigrette: Grill the grapes in a grill basket until the skin is just about to burst. This will prevent the juices from the grapes from running out and falling into the grill. Remove the basket from the grill.
  3. Keeping the grapes in the grill basket, smash the grapes through the basket surface into the bowl of Chimichurri sauce using the wooden spoon. Add the balsamic vinegar to the bowl and season with salt and pepper to taste.
  4. Dress the salad with the Chimichurri vinaigrette and toss everything together using the wooden spoon.

Copyright © 2013, Sharone Hakman |

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