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Grilled Vegetable Salad



prep time:

30 mins

cook time:

15 mins

Total time:

45 mins




  • 2 large bell peppers

  • 1 medium eggplant

  • 1 zucchini

  • 1 squash

  • 2 ears fresh corn

  • ½ onion

  • ⅛ cup olive oil

  • 2 medium tomatoes

  • Vermont Creamery Crumbled Goat Cheese

    4 ounces

  • 2 limes

  • ¼ cup olive oil

  • 2 tablespoons cilantro, chopped

  • 1 clove garlic, crushed

  • salt & pepper


  1. Slice zucchini, yellow squash, eggplant and onion into thick slices. Toss all vegetables, except fresh tomatoes, with 1/8th cup of olive oil, salt and pepper to taste
  2. On a medium-high heat grill pan or barbecue, cook all vegetables until tender and lightly charred, about 8-10 minutes for the peppers, red onion and corn, and 5-7 minutes for the zucchini, yellow squash and eggplant
  3. Once the grilled vegetables are cooked, remove them from heat and place on a platter or cutting board
  4. Slice the grilled peppers into large chunks and cut the grilled corn from the cob
  5. To make the dressing, squeeze the juice from two limes into a small bowl with 1/4th cup of olive oil. Add the cilantro, garlic and stir to combine. Season with salt and pepper to taste
  6. Arrange all vegetables on a large platter with thick slices of fresh tomato and sprinkle with crumbled goat cheese. Pour dressing over vegetables and sprinkle with fresh herbs if desired.