Summer Roasted Vegetable Salad

This healthy Mediterranean Summer Roasted Vegetable Salad recipe is made with grilled veggie skewers and topped with an herb tahini sauce.

If you've got an abundance of garden vegetables in your garden this summer, this Grilled Vegetable Salad is a great way to use them up! It's made with simple ingredients and full of Mediterranean flavors.

It can be so exciting to grow a garden or to receive a CSA box, but sometimes it's difficult to know what to do with all that produce.

This salad is super versatile and can be made with any number of veggies, which means that they won't go to waste. It's a great way to utilize summer vegetables like zucchini, eggplant, and bell peppers.

The vegetables are tossed in olive oil and some Italian seasoning, placed onto skewers, and cooked on the grill until lightly charred. The veggies are combined with grains and topped with a tangy herb tahini dressing.

It makes for a delicious summer side dish and can be enjoyed on its own as a light meal, or paired with your favorite grilled fare like burgers or grilled chicken breasts.

Which Vegetables Are Best For Grilling?

Technically, any vegetable can be cooked on the grill. Grilling veggies of all kinds is a healthy and flavorful way to enjoy them.

I find that some vegetables are better suited to cooking on skewers, others are better cooked in a cast iron skillet on the grill, and others yet do well when wrapped in foil packets.

This Summer Roasted Vegetable Salad is made with seasonal summer veggies that are cooked on skewers. In general, it's best to choose vegetables with a relatively similar cooking time, so that the skewers cook evenly.

For example, zucchini takes less time to grill than carrots. It's not ideal to grill sliced zucchini and chopped carrots on the same skewer. Zucchini and mushrooms, on the other hand, have a similar cook time, making these two veggies an excellent choice to pair together on a skewer.

Here are some of the best choices for a seasonal summer grilled vegetable salad:

• Zucchini or Summer Squash
• Eggplant (Can use Chinese, Japanese, Fairy Tale, or Italian Eggplant)
• Bell Peppers
• Poblano Peppers
• Onions
• Mushrooms
• Grape or Cherry Tomatoes

I used bell peppers, Fairy Tale eggplant, zucchini, mushrooms, and onions to make this recipe, but you can customize the veggies used to your liking.

Ingredients For Grilled Vegetable Salad

Here's what you'll need to make it.

• ¼ cup Olive Oil
• ½ tsp. Italian Seasoning
• ¼ tsp. Red Chili Flakes
• ¾ tsp. Kosher Salt and Pepper (split)
• 1 8 oz. package Mushrooms (White Button or Portobello)
• 2 Zucchini or Summer Squash
• 2 Bell Peppers (any color)
• 4-5 Chinese, Japanese, or Fairy Tail Eggplant (or 1 Italian Eggplant)
• 1 small Onion (any color)
• 1 cup Quinoa (or grain of choice)
• ½ cup Tahini Paste
• ¼ cup Lemon Juice
• ¼ cup Water
• 2 cloves Garlic
• ¼ packed cup Parsley
• ¼ packed cup Cilantro
• ¼ packed cup Dill

Do The Vegetables Need To Be Marinated?

I find that it is not necessary to marinate these vegetables before grilling, but they are tossed in a combination of olive oil and spices before they are placed on skewers.

The seasoning is kept to a minimum to allow the flavor of the vegetables to shine.

It's best to cut the vegetables into large chunks when grilled with skewers, so that they are sturdy enough to remain on the skewer as they cook. Vegetables cut too small will likely become flimsy and fall off the skewer once as it cooks on the grill.

It is not necessary to peel vegetables before grilling them.

1. Start by wiping any excess dirt from an 8 oz. package of white or Portobello mushrooms with a dry towel. Cut the mushrooms in half if they are large. Feel free to leave any smaller mushrooms uncut.
2. Cut 2 bell peppers (any color) into large chunks, removing any seeds and membranes.
3. Cut 2 small zucchini or summer squash into rounds. Make sure that the rounds are relatively the same thickness to ensure even cooking.
4. Cut 4-5 small eggplant (such as Chinese, Japanese, or Fairy Tale eggplant) into rounds, making sure that the rounds are relatively even in size. Alternately, you may cut 1 Italian eggplant into chunks.
5. Remove the outer skins from 1 small onion (any color). Cut the onion into large chunks.
6. Place all of the chopped vegetables into a large mixing bowl. Drizzle ¼ cup olive oil over the veggies and toss to coat.
7. Add ½ tsp. Italian seasoning, ¼ tsp. red chili flakes, and ½ tsp. each kosher salt and pepper over the vegetables. Toss until completely coated.

The vegetables should be coated, but not saturated with oil. Feel free to add a bit more oil if the veggies seem dry.

How To Make Vegetable Kabobs

I love to cook vegetables on kabobs when grilling them, because the skewers allow for even cooking and the heat from the grill creates a bit of char on the outside of the veggies.

That char gives them great flavor and brings out their natural sweetness.

I opt for metal skewers when making vegetable kabobs, because they are sturdy and can fit more veggies than wood or bamboo skewers.

If using wood or bamboo skewers, you may want to soak them in water for at least 30 minutes before grilling, so that they do not burn.

1. To make the kabobs, start by placing one of the chopped vegetables onto a skewer. You can start with any veggie you like.
2. Place a different vegetable on the skewer and continue this process, alternating between vegetables, so that the skewer contains some of each one.
3. Repeat this process with the remainder of the vegetables. Make sure to leave some room at the top and bottom of each skewer, so that the veggies don't become loose and fall off the skewer.
4. Leave a bit of room between each vegetable and don't squeeze them together. This allows the heat to penetrate each vegetables and ensures for even cooking and char.
5. Place the skewers on a cooking sheet or tray.

How To Grill Kabobs Without Burning The Vegetables

Grilling vegetables is a simple process, but it's important to keep an eye on them, so that they do not burn as they cook. Vegetables are not something to 'set and forget'. They are delicate and require some attention when grilled.

You can use a charcoal or gas grill to make this Summer Roasted Vegetable Salad. We use a Weber charcoal grill to make these veggies and they turn out great every time.

1. Heat a charcoal or gas grill to 375 - 400 degrees Fahrenheit.
2. Place each of the skewers over the direct heat, allowing for a bit of space between each skewer.
3. Close the lid and cook for 5 minutes on the first side.
4. Flip the skewers, cover, and cook for another 5 minutes on the second side.
5. Flip the skewers onto the third side, cover, and cook for another 2-3 minutes.
6. Flip once more onto the fourth side, cover, and grill for an additional 2-3 minutes.
7. Remove from heat. Transfer the cooked veggies from the skewers to a clean large bowl or serving platter.

Cooking times will vary, depending on the type of grill used.

When cooking vegetable skewers on the grill, it's important that the veggies are charred, but not burned. They should be soft, but not mushy when done.

Feel free to move the skewers to a more indirect heat, cover, and cook for a few additional minutes if needed.

How Long Do Grilled Vegetables Take To Cook?

As mentioned, cooking times will vary, depending on the type of grill used, the temperature of the grill, and the size of the vegetables. It's best to be patient when grilling vegetables, so as not to over or undercook them.

In general, the vegetable skewers take 16-20 minutes to cook over direct heat on the grill. The skewers are flipped four times throughout the process to ensure even cooking and char.

Can The Vegetables Be Roasted In The Oven?

The vegetables for this Summer Roasted Vegetable Salad may be cooked in the oven if you do not have a grill.

Roasting the veggies in the oven will not produce the char on the outside the in same way that grilling them would, but they will still be tender and delicious.

1. To roast the vegetables, heat the oven to 400 degrees Fahrenheit.
2. Spread the chopped vegetables that have been coated in the olive oil and spices out across a few large baking sheets. Make sure that the vegetables are not too crowded, or they will steam instead of roast.
3. Place the baking sheets in the oven and roast for 22-25 minutes, or until the veggies are tender, but not soft.
4. Remove from the oven and place in a large clean bowl or serving platter.

How To Make Lemon Herb Tahini Dressing

You can serve these roasted vegetables without sauce or dressing, but this Herb Tahini Dressing takes them over the top.

It's made with tahini paste, which is a Middle Eastern condiment made from toasted sesame seeds. Tahini is naturally vegan, dairy free, and gluten free. It's excellent for making dressings and sauces that are healthy and flavorful.

You can find it in the ethnic foods aisle or natural section of your local grocery store, or it can be purchased online.

1. To make the dressing, start by peeling 2 cloves of garlic.
2. Roughly chop ¼ packed cup each of fresh parsley (flat leaf or curly parsley is fine), cilantro, and dill.
3. Squeeze ¼ cup of fresh lemon juice into a measuring cup (equals 1-2 large lemons), making sure to remove any seeds.
4. Add ½ cup tahini paste to a food processor.
5. Add the ¼ cup of lemon juice, ¼ cup water, the packed ¼ cup each of fresh parsley, cilantro, and dill, the peeled garlic, and ¼ tsp. each kosher salt and pepper to a food processor.
6. Pulse until the mixture is completely combined. Feel free to add more lemon juice or water if you'd like to thin out the dressing even more.

For more detailed instructions on how to make this dressing, check out this post for Lemon Herb Tahini Sauce!

If you like tahini, check out this Grilled Chicken Kofta, Mediterranean Chickpea Quinoa Bowl, or Mediterranean Roasted Cauliflower!

What To Serve With Roasted Vegetable Salad

This is one of those versatile dishes that can be served with just about anything. It's great on its own, paired with some quinoa or grain of choice and a generous drizzle of the herb tahini dressing and a squeeze of lemon.

You can also serve it alongside any gluten free grain or pulse of choice (if gluten is an issue for you), such as brown rice, wild rice, lentils, or polenta.

It's perfect with a bright and tangy salad like this pickled beet salad, minty pea salad, or marinated green bean salad.

A salad like this one is a nice complement to grilled or roasted meats like marinated grilled chicken, grilled chuck steak, or grilled ribeye.

It can be paired with another vegetable side like garlic green beans, maple mustard Brussels sprouts, or berb roasted potatoes.

The Mediterranean flavors go great with hummus, baba ghanoush, falafel, shawarma, or any other Middle Eastern fare.

How Long Do Grilled Vegetables Last In The Fridge?

Any leftover grilled vegetables will last 2-3 days stored in an airtight container in the fridge.

Feel free to store any leftover herb tahini dressing in an airtight container for up to a week in the refrigerator.

I would not recommend freezing these grilled vegetables or the dressing, as both are best enjoyed fresh.

Love hearty salads? Check out these recipes!

• Grilled Corn Salad with Feta Dressing
• Butternut Squash Quinoa Salad
• Harvest Wild Rice Salad
• Vietnamese Shrimp Salad with Noodles
• Butternut Squash Arugula Salad
• Roasted Pumpkin Salad
• Summer Quinoa Salad

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