Tender marinated zucchini, summer squash, mushrooms, and red onions are grilled to smoky perfection, and topped with tangy goat cheese in this delish grilled vegetable salad. Serve it as a salad, a side dish, or a light summer entree. 

A white bowl on a light grey surface. Bowl is filled with grilled zucchini, summer squash, mushrooms, and goat cheese. It is served with grilled bread. A blue and white linen and fresh parsley is also pictured.

Don’t you love the flavor that grilling adds to food? Slightly charred and subtly smoky, the natural flavors of meat, veggies, and even fruit are intensified by the high heat of grilling. The grilled food sort of gets an outdoorsy flavor. 

This grilled vegetable salad is a good example. Summer squash, zucchini, mushrooms, and onions aren’t really terribly exciting vegetables but marinate them and put them on the grill to cook and magic happens! These regular vegetables become so flavorful and delicious, you can hardly believe it. 

I almost hesitate to call this recipe a salad. I hope you’re not conjuring up crisp lettuce leaves or arugula. This salad consists of grilled vegetables with goat cheese, and can be served warm, room temp, or cold. Serve it as a side dish with grilled meat, or make it a light summer lunch or dinner, with warm bread. Now that I think about it, I guess it would be pretty awesome tossed with arugula and drizzled with a bit of the marinade. 

Add this grilled vegetable salad to your grilling repertoire this summer. The vegetables are readily available in the grocery store or farm markets, they’re inexpensive, and this salad is so good for you, too. Low in carbs and calories but packed with vitamins, minerals, fiber, and all sorts of good stuff. You’re going to love it!

Overhead view of a white bowl on a light grey surface. Bowl is filled with grilled zucchini, summer squash, mushrooms, and goat cheese. It is served with grilled bread. A blue and white linen and fresh parsley is also pictured.

About this Grilled Vegetable Salad:

Grilled vegetable salad is easy to make. The recipe details two different methods for grilling the vegetables: in a grill basket or on skewers. Choose the method that works best for you. 

The marinade/dressing is basically a red wine vinaigrette with chopped fresh herbs, garlic, red pepper flakes, and enhanced by lemon. Whisk it up and set it aside while you clean and cut up a couple of zucchini, a few summer squash, and a package of mushrooms.

Tip: This makes a pretty big salad so if you’re cooking for one or two, you might want to cut the recipe in half.

Put everything into a large zip top bag, or a big bowl and mix it with the marinade. Let it marinate at least thirty minutes, or up to three hours. I love that you can do all this ahead and then just grill the salad when you’re ready.

Choose your grilling method, and fire up the grill. Once the vegetables are perfectly done, slide them into a serving bowl, sprinkle with goat cheese, and drizzle with a little of the marinade. 

So good!

While you’re at it, grill salmon or chicken, and you have yourself a wonderful meal. Finish with grilled pineapple, ice cream, and bourbon caramel sauce

Close up of grilled zucchini, summer squash, mushrooms, and goat cheese.

How to make this salad your own:

  • For a shortcut, you could marinate the salad with store bought balsamic vinaigrette or Italian dressing instead.
  • Experiment with different veggies. Try bell peppers, broccoli, asparagus, green beans, Brussels sprouts, eggplant, etc.
  • For a vegetarian meal, add canned beans (garbanzo or cannellini), rinsed and drained to the salad. 
  • For a vegan meal, do the above, and leave off the cheese.
  • Change it up with feta or fresh mozzarella for the goat cheese. Or sprinkle with Parmesan cheese.
  • Not in the mood for grilling? Roast the vegetables in your oven instead at 425°F for 15-20 minutes or so. 
  • Add homemade croutons and turn this into a panzanella salad.

A white bowl filled with grilled zucchini, summer squash, mushrooms, and goat cheese. It is served with grilled bread pieces.

Storage and Reheating Tips

Grilled vegetable salad is good leftover. Wrap leftovers well and refrigerate for up to 3 days. Reheat gently in the microwave or enjoy it cold.

A white bowl on a light grey surface. Bowl is filled with grilled zucchini, summer squash, mushrooms, and goat cheese. It is served with grilled bread. A blue and white linen and fresh parsley is also pictured.

Looking for more summer salads?

Some salads are just meant for summers and picnics, aren’t they? Try:

 

A white bowl filled with grilled zucchini, summer squash, mushrooms, and goat cheese. It is served with grilled bread pieces.

Grilled Vegetable Salad with Goat Cheese

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

Tender marinated zucchini, summer squash, mushrooms, and red onions are grilled to smoky perfection, and topped with tangy goat cheese in this delish grilled vegetable salad. Serve it as a salad, a side dish, or a light summer entree. 

Ingredients

Marinade:

  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup chopped fresh parsley, more for garnishing
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice (about 1 lemon)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 oz. goat cheese, crumbled

Salad

  • 2 zucchini, cut into 1-inch half moons, about 1 lb.
  • 3 summer squash, cut into 1-inch half moons, about 2 lbs.
  • 8 ounces mushrooms, halved
  • 1 large red onion, unpeeled, halved from top to bottom (see note if using grill basket)
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 oz. goat cheese, crumbled

Instructions

Grill basket directions:

  1. Combine garlic, herbs, red pepper flakes, lemon juice, lemon zest, vinegar, and oil in a bowl.
  2. Place zucchini, squash, and mushrooms in a large zip-top bag and pour marinade over them. Seal bag and marinate for 30 minutes to 3 hours. 
  3. Heat grill to high (500ºF). 
  4. Peel onion, and cut into thin vertical slices (about ¼ inch). Add onions to a grill basket. Grill for 5 minutes before removing vegetables from marinade (reserve marinade) and adding them to the grill basket . 
  5. Grill for 8-10 minutes, tossing occasionally with tongs, or until zucchini and squash are tender. Carefully transfer vegetables to bowl
  6. Taste and season with salt, pepper, and a sprinkle of the marinade if desired. Sprinkle with crumbled goat cheese and serve.

Skewers directions:

  1. Combine garlic, herbs, red pepper flakes, lemon juice, lemon zest, vinegar, and oil in a bowl. 
  2. Place the zucchini, squash, and mushrooms in a large zip-top bag and pour marinade over them. Seal bag and marinate for 30 minutes to 3 hours. 
  3. Meanwhile, soak 8-10 wooden skewers in water for at least 30 minutes.
  4. Heat grill to high (500ºF). Place onion halves directly on grill and grill for 10-15 minutes or until charred. Place them in a bowl and cover with plastic wrap to steam. 
  5. Remove vegetables from marinade (reserve marinade) and place on skewers. 
  6. Grill for 4-5 minutes on each side or until tender. 
  7. Peel onions and slice. Remove vegetables from skewers and toss with onions in a bowl. Taste and season with salt, pepper, and a sprinkle of the marinade if desired. Sprinkle with crumbled goat cheese and serve.

Notes

  • Experiment with different veggies. Try bell peppers, broccoli, asparagus, green beans, Brussels sprouts, eggplant, etc.
  • For a vegetarian meal, add canned beans (garbanzo or cannellini), rinsed and drained to the salad. 
  • Change it up with feta, fresh mozzarella, or Parmesan cheese.
  • Not in the mood for grilling? Roast the vegetables in your oven instead at 425°F for 15-20 minutes or so. 

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Nutrition Information:
Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 211Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 73mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 5g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: This is so yummy. I love the marinade on the vegetables.
Husband’s take: Ben loves this salad!
Changes I would make: None are necessary, but have fun with different cheese and vegetable combinations.
Difficulty: Easy!