Grilled Vegetable Salad

6 servings
30 min prep time
45 min total time

Top grilled summer vegetables with fresh goat cheese and a refreshing lime and herb dressing for easy summer dining.  Serve on a bed of lettuce or with sandwiches or burgers for a crowd-pleasing picnic.


Grilled Vegetable

2 large bell peppers

1 medium eggplant

1 zucchini

1 yellow squash

2 ears fresh corn

1/2 red onion

1/8 cup olive oil

2 medium heirloom tomatoes

4 ounces Vermont Creamery Crumbled Goat Cheese

Cilantro Lime Dressing

2 limes

1/4 cup olive oil

2 tablespoons cilantro, chopped

1 clove garlic, crushed

salt & pepper


  • STEP 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.

  • STEP 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.

  • STEP 3

    Once the grilled vegetables are cooked, remove them from heat and place on a platter or cutting board.

  • STEP 4

    Slice the grilled peppers into large chunks and cut the grilled corn from the cob.

  • STEP 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.

  • STEP 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.