Grilled Vegetable Salad



I often make burgers in the spring and summer – after the mayo, cheese, and red meat – I feel I need something healthy. There aren’t many veggies I don’t love, and mixing them together after coming off the grill makes a delicious, nutrients packed side-dish, that is beautiful and looks really impressive when it takes little time at all.

Cooking veggies on the grill is easy, but you need to be mindful and keep track of the different cooking temperatures of the various veggies. Its usually best to cook them in separate grill pans or foil packets to ensure they are cooked perfectly and don’t end up mushy. If they are grilled separately, you can pull them off as they are done and then combine once all are cooked. Veggies should be soft so they can be pierced easily with a fork, but still have a slight give/crispness to them on the outside.

I served this salad with my recent restaurant redo of In-N-Out burger. Very yummy dinner that I plan to do a few more times this season! Enjoy!

Ingredients (for 5-6 people):

  • 2 small sweet potatoes – peeled and cubed into small 1 inch pieces
  • 1 bunch asparagus – white stalks trimmed
  • 1 zucchini – cubed into small 1 inch pieces
  • 2 ears of corn on the cob
  • 1 cup green beans – ends trimmed
  • 2.5 tbsp olive oil
  • sea salt
  • pepper grinder
  • 1 tbsp balsamic reduction. I used store bought (yay Costco!) Or you can make your own with 2 cups of balsamic vinegar – reduce over medium heat until its down to 1/4 cup – about 40 minutes. Should be consistency of syrup.
  • 5 sheets of aluminum foil – each about 1.5 to 2 feet long


  1. Before getting started – you’ll be prepping each vegetable and then placing it into a foil packet to cook. As you get done with one vegetable – continue process with others. Fold the foil it in half so you’ve got a double layer. Place your ingredients in the center, then pull over one side, folding the edges to seal. Then fold the remaining two edges. Don’t seal the packet too tightly (except for corn): leave some room for the steam to expand. If your grill isn’t large enough, do some of the vegetables in the oven at 400 degrees.
  2. Light grill.
  3. Place sweet potatoes in a bowl with 1/2 tbsp of olive oil, sprinkle with two pinches of salt and about 3 twists of a pepper grinder. Mix well and place in foil packet.
  4. Repeat step 2 for asparagus.
  5. Repeat step 2 for green beans – but only use one pinch of salt.
  6. Repeat step 2 for zucchini – but only use one pinch of salt.
  7. For the ears of corn, rub with 1/2 tbsp of olive oil, rub each ear with one pinch of salt and one pinch of ground pepper. Before closing pouch, pour in 2 tbsp of water and seal this packet tightly. The steam keeps the corn from drying out.
  8. Place all sweet potatoes on grill first. These will cook for approximately 20-25 minutes until done.
  9. After about 5 minutes place corn on the grill. These will cook for approximately 10-12 minutes until done.
  10. After another 5 minutes, place the green beans, zucchini and asparagus on the grill – these cooking times will vary from 8-12 minutes.
  11. Check on each vegetable a couple of times to see if they are done (after cooking times referenced above). Its smart to keep a fork handy so you can test the softness of each. When they are done – pull and place aside until all are done.
  12. When corn is finished cooking, using a hot pad holder or a heat glove – hold the cob on its end (vertically) and using a sharp knife cut the kernels from the cob.
  13. In large bowl place all vegetables. Add balsamic reduction and mix thoroughly.
  14. Serve while hot or warm.

Packets of veggies ready for the grill! (Before I fold them over to enclose them)


Items on grill


Items on grill


Cutting corn kernels from cob (thanks Rebecca!)


Served salad with In-N-Out burger recipe (see the post – its delish!)



3 thoughts on “Grilled Vegetable Salad

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