Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad
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This salad captures the flavor of summer with grilled corn, zucchini and eggplant, tossed with a fresh lemony dressing.


  • 3 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp finely chopped shallot
  • 1 tsp. Dijon mustard
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper
  • ¼ cup olive oil
  • 2 ears corn on the cob
  • 2 medium zucchini, cut in half lengthwise
  • 1 small eggplant, cut into 1/2" slices
  • ¼ cup olive oil
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • ½ cup shredded Parmesan cheese
  • ¼ cup chiffonade basil leaves


  1. Whisk together lemon juice, zest, shallot, mustard, salt, pepper and olive oil; set aside.
  2. Heat gas grill to medium or charcoal grill until coals are ash white.
  3. Brush cut side of zucchini and eggplant with olive oil and season with salt and pepper. Grill corn, zucchini and eggplant until evenly grilled marked and tenderly crisp, about 4-6 minutes. Allow to cool slightly.
  4. Remove corn from the cob and large dice zucchini and eggplant. Toss with vinaigrette and cheese. Finish with fresh basil before serving. Refrigerate leftovers.
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