Marinated grilled vegetable salad

Total Time
34 min
12 min
22 min
Some of the summer’s most well-loved vegetables combine in this easy salad that’s prepared on the grill, ideal for a backyard cookout. Here’s a great rule of thumb for cooking with summer squash and zucchini: bigger isn’t always better. Choose medium or smaller vegetables, which will have better flavor their than larger counterparts. The vegetables get a dose of flavor from the 30-minute balsamic and herb-enhanced marinade. You can incorporate any dried herbs that you like into the marinade. If you don’t have a grill basket, this recipe will give you the perfect excuse to purchase one. It’s a good tool to have in your cooking arsenal since it can be used for grilling delicate fish and also fruit for a sweet side dish or dessert.



1 pound(s)

Red onion

1 medium, cut into 2-inch pieces

Red bell pepper

1 medium, cut into 2-inch pieces

Uncooked summer squash

1 medium, cut in half lengthwise and sliced into 2-inch pieces

Uncooked zucchini

1 large, cut in half lengthwise and sliced into 2-inch pieces

Balsamic vinegar

¼ cup(s), white

Olive oil

2 Tbsp


1 Tbsp

Table salt

½ tsp

Dried basil

½ tsp

Dried oregano

½ tsp

Dried thyme

¼ tsp

Black pepper

¼ tsp


1 clove(s), minced


  1. Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash and zucchini in a large heavy-duty zip-top plastic bag.
  2. Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.
  3. Prepare grill.
  4. Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium-high heat (350°F to 400°F) 22 minutes or until slightly charred, turning often. Yield: 6 servings (serving size: 1 cup).