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grilled veggie salad fully assembled with dressing drizzled on top.
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5 from 2 votes

Grilled Veggie Salad

This Grilled Veggie Salad features grilled corn and zucchini seasoned with butter, salt, and pepper, as well as other salad staples like cherry tomatoes and red onion over a bed of rice and greens. And it's all topped with a generous drizzle of ranch dressing!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4
Calories: 305kcal

Equipment

  • Indoor or outdoor grill
  • Measuring cups and spoons
  • Cutting Board
  • Knife
  • strainer
  • Rubber baster brush
  • Serving bowl

Ingredients

  • 4 cups arugula or buttered lettuce
  • 2 cobs corn
  • 2 zucchinis
  • 1 cup cherry tomatoes
  • 1 cup rice or quinoa
  • ½ cup ranch dressing
  • ¼ cup red onion
  • ¼ cup goat cheese
  • butter, salt, and pepper

Instructions

  • Wash and dry all vegetables. Then, grab a cutting board and let's get chopping!
  • First, let’s prepare the corn on the cob. Shuck it, remove all strings, and add butter. Sprinkle with salt and pepper.
  • Cut the ends off of the zucchini. Slice in quarters and then slice into ½inch thick strips. Then, using a baster brush, paint zucchini with olive oil. Sprinkle with salt and pepper.
  • Heat grill to 500°F. If you’re using a outdoor grill, you may want to use tinfoil. I find it’s easier for clean up and ensures nothing slips through.
  • Place corn on the grill. Grill for 8-10 minutes or until corn is charred. Rotate 3-4 times while grilling.
  • Add zucchini sticks on the grill. Place them perpendicular to the grill racks so they do not fall through. Grill for 5 minutes, rotating twice for even grill marks.
  • While the vegetables are grilling, cook quinoa to package instructions. TIP: Buy frozen or a microwavable package. They’re easy to prepare and still super flavorful!
  • Dice red onion into small pieces. Halve and quarter cherry tomatoes. Crumble goat cheese if not already pre-crumbled.
  • Add arugula or lettuce to a serving bowl. Then, add your ingredients not on the grill.
  • Once the corn and zucchini are grilled, dice and add to the salad.
  • Toss everything up!
  • Pour on desired amount of dressing and serve immediately.

Notes

Store salad separate from dressing for up to three days. Do note, however, that if you put warm veggies on the salad, your arugula will wilt. I suggest the salad storing "upside down" with the grilled veggies on the bottom of your Tupperware, then topped with tomatoes + onions and the greens on top. This method is great because you can literally flip right onto a plate when ready to enjoy.
Keep an eye on the vegetables on the grill. They can burn quickly or catch flame if on too long.

Nutrition

Serving: 1 serving (with dressing) | Calories: 305kcal | Fat: 20g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 313mg | Potassium: 434mg | Fiber: 2g | Sugar: 9g