Grilled Vegetables with Herb Vinaigrette

This dish can come together with any leftover vegetables that you have in the refrigerator or on the counter

I always seem to have a few Green Onions, Spears of Asparagus, a single Pepper or Zucchini lying around.  Alone they can’t make up a dish, but together they make a beautiful healthy salad or side.

Add or replace any of these vegetables with what you have on hand.  Eggplant, Fennel, Leeks or Green Beans.  There is really not a rule as to what or how much of each you add, any amount will work.  You can also throw all the grilled vegetables on your favorite salad mix.

Use whatever combination of herbs you have left, or hopefully you are fortunate enough to have some growing in your garden.  Use  any mix you like.  Rosemary, Thyme, or Oregano would also be delicious.  My rule of thumb is equal amounts of herbs, in this case 1 tablespoon of each.


  • 1 Zucchini, cut in half down length and sliced
  • 4 Green Onions, tops and roots, cut
  • 2 Roma Tomatoes, sliced in half
  • 12 Asparagus spears, trimmed
  • 3/4 head of Purple cauliflower, cut into bite size pieces
  • 2 tablespoons of Olive oil
  • Salt & Pepper to taste
  • 1 tablespoon of Dijon Mustard
  • 1 Garlic clove, diced
  • 1 small Shallot, diced
  • 1 tablespoon of Parsley, chopped
  • 1 tablespoon of Chives, chopped
  • 1 tablespoon of Basil, chopped
  • 3 tablespoon of red wine vinegar
  • 1 tablespoon of lemon juice
  • 3/4 cup of Olive Oil

Heat Grill to Medium-High.

In a deep baking sheet place your vegetables drizzle with olive oil, top with salt and pepper.  I like to line my pan with foil to make quicker clean up.

Place your pan on hot grill, transferring all the softer vegetables directly to the grill grate.  The softer veggies like tomatoes and asparagus cook much quicker, taking about 5-7 minutes to cook. Flip or roll them gently half way through to cook evenly.

Transfer the soft veggies to a side plate to wait on the harder veggies to cook up.

The Cauliflower  and Zucchini took about 12 minutes, I stirred them a few times to flip them around.

Remove from heat and pile on a serving platter.  You can serve these right away or place in the refrigerator to serve later.

To make your vinaigrette, add all everything in a medium bowl and stir to blend.  Keep to the side and add right before serving.

Top veggies with vinaigrette and stir to blend.  Serve!

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Categories: Salads, Side Dishes, Superfoods

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

Follow A Healthy Life and receive notification of new posts by email.

Subscribe to our RSS feed and social profiles to receive updates.

2 Comments on “Grilled Vegetables with Herb Vinaigrette”

  1. April 17, 2012 at 9:33 am #

    Your grilled salad looks wonderful…like a rainbow on a plate! Thank you for visiting my blog and for the link! 🙂


  1. The Great Leftover Challenge: Let the Voting Begin! | Danny's Kitchen - April 22, 2012

    […] #9: Grilled Vegetables with Herb Vinaigrette […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: