Grilled Vegetable Salad with Homemade Dressing

Grilled Vegetable Salad with Homemade Dressing

As Summer moves into Fall my taste buds start to shift, that delicious crisp salad I loved for the last 4 months, now feels cold and unappetizing. As soon as the warm summer breeze gets that early morning crispness, I’m ready to warm up my food. That’s why this Grilled Vegetable Salad with Homemade Dressing is perfect.

It still uses the fresh veggies abundant this time of year but warms them up giving them a unique taste as well as a comforting taste. This Grilled Vegetable Salad with Homemade Dressing is also perfect in those winter months when the last thing you want is a cold salad. Marinating and grilling the veggies makes this salad a year round favorite.
Grilled Vegetable Salad with Homemade Dressing
If you didn’t know I’m a Toronto girl though and through. Right now the Toronto Blue Jays are rolling towards the World Series and I couldn’t be more excited. Having the whole city, and I’d imagine country, pumped up for one team is incredibly intoxicating (in an amazing way). This past weekend I was in Toronto, on my way to the airport after a wondering Thanksgiving weekend with my family, the Jays were getting ready to go into game three against the Rangers, Toronto was a buzz with action. So to honor my hometown I’m cooking in blue and white today. Go Jays!
Grilled Vegetable Salad with Homemade Dressing

Grilled Vegetable Salad with Homemade Dressing


  • Assortment of vegetables, I used:
  • 5-10 Cherry tomatoes
  • 2 Carrots
  • 1/2 Eggplant
  • 1/4 Red onion
  • 2 Zucchini
  • 1/2 cup cooked quinoa
  • 1 can of chick peas, drained and rinsed
  • Head of lettuce of choice
  • For the dressing/marinade:
  • 1/4 cup EVOO
  • 1/2 cup apple cider vinager
  • 1/8 tsp mustard powder
  • Oregano, basil, thyme to taste
  • Salt and pepper to taste
  • Juice of one lemon
  • 3 cloves garlic, minced


  1. Combine all ingredients for the dressing/marinade
  2. Chop all vegetables, except for lettuce, into large pieces and douse in marinade
  3. Add vegetables to grill and cook until al dente
  4. Dress the lettuce with some of the marinade
  5. Put the veggies back into the marinade before laying on top of salad with the quinoa and beans
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For this recipe, you can use either an outdoor or an indoor grill, I only have an indoor grill because I live in an apartment and don’t have a backyard, yay me! This proves you don’t need fancy tools to grill. You could even use a panini press to get those delicious grill marks. And if that doesn’t work, just roast everything to get the same warming effect.
I hope you’ve enjoyed my Grilled Vegetable Salad with Homemade Dressing. Be sure to subscribe to my YouTube channel to be the first to see all the Health Coach TV videos.

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