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Grilled Vegetable Salad with Citrus Vinaigrette

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This grilled vegetable salad with citrus vinaigrette is the perfect side dish for all your summer grilling! Simple and easy to make and is so good for you too!

During the warmer days of Spring and Summer, one of my absolute favorite meals to have is a grilled vegetable salad and top it with a citrus vinaigrette.

Instead of using olive oil, I love using Corn Oil — for both brushing the veggies and for my vinaigrette as well.  

This salad is super light and so good for you. And they say that when you eat the rainbow (meaning all the colorful vegetables you can add, the better the salad is for you.

So — let's talk about how I actually make this salad.

How I Make My Grilled Vegetable Salad

To start with, I take all my vegetables and chunk them up into good size pieces. This is my favorite knife for cutting up veggies and this is my favorite cutting board that I use.

Chunkier veggies tend to stay whole when grilled and they don't lose their shape and shrivel away when grilling.

Then I add them to skewers. By putting them on the skewers, keeps the veggies all in one place without rolling around on the grill. It makes it easier to take them on and off as well. For better grilling, check out these recipes for Blackstone Griddle recipes.

Then, before putting them on the grill, I brush on the Mazola Corn Oil. This keeps the veggies from sticking when they are on the grill. A lot of people use butter, but butter is high in saturated fat. This can raise your cholesterol, so I use corn oil instead. It does the exact same thing for my veggies.

Now, once the veggies are brushed with corn oil, I place them on the grill. I let them get a nice char on them.

The corn oil offers a smoke point higher than 450 degrees making it great for grilling. Instead of getting a negative flavor because the smoke point has been surpassed, corn oil really lets the flavor shine through!

There is no real way to say when the veggies are done — it's totally by your preference. I like my veggies to have a little bite left to them. They don't get cooked for a long period of time.

They cook just until they get the perfect amount of char.

Making the Citrus Vinaigrette

Because this is a light salad, we are going to skip the creamy dressings and make a delicious Citrus Vinaigrette. To make the citrus vinaigrette, all you need is lemon juice (fresh is best), corn oil, salt, pepper and a sprig of rosemary.

Most people like using olive oil for their dressings. I like using corn oil because it has a neutral flavor. This allows the lemon to shine through. For this vinaigrette, you are going to measure out 1/2 cup of corn oil.

Now, in a measuring cup, add all your ingredients. Mix together with a small wire whisk to emulsify it together. That just means you are making everything come together so that your oil and lemon juice blend well.

Now — we are ready to assemble the salad!

Grilled Vegetable Salad with Citrus Vinaigrette

In a bowl, pull all your veggies off the skewers and mix them together. Now — you are going to crumble some Feta cheese and add it to the bowl. Take your vinaigrette and pour over the veggies.

Now mix together and sprinkle some salt and pepper and serve hot or room temp. It is perfect for any occasion!

If you want to lighten up your dishes this summer, grab a few bottles of Mazola Corn Oil.

Start experimenting with making some changes to your heavier dishes. You will be surprised at the difference!

Here are a few other dishes that would be perfect to serve alongside this salad —

Yield: 6 servings

Grilled Vegetable Salad with Citrus Vinaigrette

Grilled Vegetable Salad with Citrus Vinaigrette

This easy grilled salad makes the perfect dish to go alongside your grilled protein of choice.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 medium zucchini​, chunked
  • 2 yellow squash, chunked
  • 1 pint of cherry tomatoes
  • 1 bunch of fresh baby carrots
  • 3 scallions
  • 2 lemons, halved
  • Crumbled Feta Cheese

For the Citrus Vinaigrette

  • 1 sprig of fresh rosemary, minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup Mazola Corn Oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat grill to medium-high heat.
  2. Using skewers (metal ones are my favorite) skewer all your vegetables on each one. Load them on from top to bottom.
  3. Using your Mazola Corn Oil, brush the veggies so that they won't stick when you place them on the grill.
  4. Place veggies on the grill and allow them to char on all sides. Be sure to turn every few minutes. Veggies are done when they are to your specification. I like mine with a little bite still so I don't grill them for long periods.
  5. Remove veggies from the grill and set aside.

To Make the Vinaigrette

  1. Combine all your ingredients in a 2 cup measuring cup. Use a fork to emulsify it all together until the oil and lemon juice combine.
  2. Pour the vinaigrette over the veggies and then top with fresh crumbled Feta Cheese.
  3. Sprinkle on salt and pepper and enjoy!

Nutrition Information:

Yield:

6 cups

Serving Size:

1/2 cup

Amount Per Serving: Calories: 237Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 4mgSodium: 419mgCarbohydrates: 14gFiber: 5gSugar: 8gProtein: 4g

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