There’s something about the smell of charred vegetables that just hits different. It reminds me of those lazy summer evenings when everyone’s barefoot in the garden, the kids are sticky with ice cream, and the grill’s doing the heavy lifting while you sip something cold. I made this grilled veg salad once on a total whim — I had random veg to use up and a moody-looking blue cheese leftover from a cheeseboard. Threw it all on the grill, splashed some lemon dressing over it, and suddenly it felt like I was somewhere fancier than my own back patio.
This salad’s got swagger. It’s hearty but light, colourful, smoky, and bright. You get the soft onions, juicy peppers, sweet bursts of corn, and then — bam — the salty tang of blue cheese (or parmesan if you’re less of a risk-taker, no judgement). It’s bold without being complicated. And the best part? You can grill everything at once and call it dinner. Or lunch. Or, if you’re me, a straight-from-the-fridge snack at midnight.
Why You’ll Love It
- All the colour, all the texture — it’s basically edible confetti
- Grilled corn + blue cheese = madness that works
- Big-batch friendly — feeds a crowd or gives great leftovers
- No fancy tricks — just char, chop, dress
- Tastes even better at room temp, so no pressure
- You can swap any veg you like — aubergine, mushrooms, whatever’s loitering in the fridge
Ingredients
- 4 ears sweet corn, husks and silk removed
- 2 medium yellow summer squash, quartered lengthwise
- 2 medium green zucchini, quartered lengthwise
- 2 large red bell peppers, cut into 3–4 flat pieces each
- 1 large red onion, sliced into thick rings
- 1 lb asparagus, tough ends snapped off
- 2–3 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1 lb cherry or grape tomatoes, halved
- Herby lemon vinaigrette
- 4 oz blue cheese, crumbled (or shaved Parmesan if you’re not feeling blue)
How to Make It
Fire up the grill:
Preheat your grill to about 400°F. Scrub and oil the grates — yes, it’s annoying, but worth it for that clean char. I usually dip a paper towel in veg oil, grab it with tongs, and run it over the grates. Old-school but it works.
Coat your veg in oil and love:
Lay all your veggies on a massive sheet pan. Drizzle with olive oil. Use your hands to toss and coat everything — don’t be shy. Keep the onion rings whole if you can, they look gorgeous grilled. Season with salt and pepper, toss again.
Grill in batches if you must:
Spread veg over the grill in a single layer. If your grill’s not massive, do it in rounds. Corn likes the hottest spot — helps get that sweet char. Asparagus goes fastest, onions take their time.
Keep a close eye (and your tongs handy):
Grill with the lid closed for 2–3 minutes, then flip and rotate things around. You’re not looking for perfection — just good char and tender vibes. Pull each piece off as it’s ready. Trust your instincts.
Chop and cool just a bit:
Once your veggies are cool enough to touch, slice the kernels off the corn, and chop everything else into big, bite-sized pieces. Toss it all in a wide bowl. It should look like a rainbow that’s been to culinary school.
Add tomatoes and vinaigrette:
Halve your cherry tomatoes and toss them in. Drizzle with that herby lemon vinaigrette (start light — you can always add more), and gently fold everything together. Taste. Adjust. Maybe sneak a bite. Or three.
Finish with cheese and serve:
Sprinkle your blue cheese or Parmesan over the top. Serve while it’s still slightly warm or at room temp. Feels like sunshine, honestly.
Common Mistakes and How to Dodge Them
Why are my veg soggy instead of charred?
You likely overcrowded the grill. Give the veggies space — they need that hot, dry air to caramelize instead of steam.
Can I skip oiling the grates?
Technically, yes. But also… no. You’ll end up prying peppers off with half the skin left behind. Oil the grates.
Do I have to use blue cheese?
Not at all. Parmesan, feta, goat cheese — all fair game. Or skip the cheese if you want it dairy-free. It’ll still slap.
What if I overcook the veg?
Don’t panic. Slightly softer grilled veg still tastes great. Just maybe call it “rustic” and move on.
Storage and Reheating
Fridge: Pop leftovers into an airtight container. Lasts 2–3 days, though the tomatoes soften up.
Reheat: Honestly, it’s best cold or room temp. But if you must reheat, do it gently — either microwave for 30 seconds or warm in a pan over low heat.
Freezer: Wouldn’t recommend. The veg go mushy and weird.
Frequently Asked Questions
Can I make this ahead of time?
Yep! Grill and chop everything, but don’t dress it until just before serving — keeps it fresh and punchy.
Is there a dairy-free option?
Skip the cheese or swap in a vegan alternative. The vinaigrette carries loads of flavour.
Can I roast the veg instead of grilling?
Absolutely. Crank the oven to 425°F, spread the veg on baking sheets, and roast until golden and tender.
What’s in the herby lemon vinaigrette?
Usually lemon juice, olive oil, a dab of mustard, minced herbs (like parsley, basil, thyme), salt, pepper — that kind of vibe.
Nutrition Facts (Per Serving)
- Calories: 205
- Fat: 10g
- Carbs: 26g
- Protein: 9g
- Sodium: 269mg
- Sugar: 13g
Jamie Oliver Grilled Vegetable Salad
Description
A smoky, colourful salad packed with charred summer vegetables, juicy tomatoes, and a zippy lemon-herb vinaigrette — finished with creamy crumbles of blue cheese or nutty Parmesan.
Ingredients
Instructions
- Preheat grill to 400°F and oil grates.
- Toss veg with olive oil, salt, and pepper.
- Grill in batches until charred and tender.
- Cool slightly, then chop into bite-size pieces.
- Add tomatoes and drizzle with vinaigrette.
- Fold gently, sprinkle with cheese, and serve warm or room temp.
Notes
- Don’t crowd the grill — it steams instead of chars.
- Chop everything roughly the same size for easy eating.
- Add vinaigrette gradually — you can always drizzle more.
- For a full meal, serve with grilled chicken or crusty bread.